Grill up saucy ribs, sirloin steak and bruschetta

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Rick Bayless, Chicago chef, cookbook author and TV food-show host, here shares his recipe for barbecued ribs.

Barbecued Ribs

• 3 large slabs (about 5 pounds total) baby back ribs, or 2 medium to medium-small slabs (about 5 pounds total) spare ribs
• 1/3 cup barbecue spice*
• About 2 cups hickory chips
• About 1 1/4 cup barbecue sauce (see below)

Lay ribs on baking sheet. Sprinkle both sides evenly with spice. Cover with plastic wrap and refrigerate at least 5 hours and up to one day.

One hour before cooking, place wood chips in bowl and cover with water.

About a half hour before cooking, heat half the burners on one side of the gas grill on high. (If your grill has three burners, heat two.)

To set up the grill, pour 1 inch of water into a baking pan (a 9-by 13-inch pan works well) and set over hot part of grill, the lighted burners. Drain wood chips. Wrap in foil. Poke six holes in foil, and set next to water pan directly over high heat.

When wood chips begin to smoke, lay ribs curved-side up over cooler part of grill (unlighted burner). (Use a rib rack to stand up ribs when doubling or tripling the recipe, so all will fit.) Close grill. Turn temperature to medium. Cook 1 1/4 hours for baby back ribs, 2 hours for spare ribs, until beautifully reddish-brown and meat is tender when tested with fork. If grill has thermometer, it should stay about 325 degrees during cooking. Brush ribs with barbecue sauce, close grill and cook 10 minutes longer.

To serve: Remove ribs to cutting board. With large knife, cut between bones. Serve with remaining hot barbecue sauce.

Makes 6 servings.

* You can buy a commercial dry rub or make this blend from Cook's Illustrated magazine: Mix 4 tablespoons sweet paprika, 2 tablespoons each chili powder, ground cumin, brown sugar and salt and 1 tablespoon each of sugar, black and white pepper and cayenne (less, if you don't like spicy). Store in an airtight container; toast the rub lightly in a frying pan before using, to release flavors.

The following is the famous barbecue sauce recipe from Rick Bayless' parents' Hickory House restaurant in Oklahoma City.

Hickory House Barbecue Sauce

• 2 garlic cloves
• 1 cup ketchup
• 1 to 1 1/2 tablespoons vinegar, preferably the smaller amount
• 2 tablespoons worcestershire sauce
• 1/3 cup brown sugar, well packed into cup
• 1/2 to 1 teaspoon barbecue spice (you can substitute chili powder)
• 1/4 teaspoon ground black pepper
• Salt, if necessary

Peel garlic cloves and press through garlic press into small saucepan. Add 3/4 cup water and all remaining ingredients. Gently simmer over medium-low heat for 30 minutes. The sauce is then ready.

Makes about 1 1/2 cups.

Grilled Sirloin Steak with Olive Sauce

• 1 1/2 pounds well-trimmed boneless beef top sirloin steak cut 1 to 1 1/4 inches thick
• 1/4 cup red wine or port
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme leaves
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon all-purpose flour
• 2/3 cup beef or chicken broth
• 1/2 cup black ripe pitted olives or stuffed manzanilla olives, drained and quartered
• 3 tablespoons fresh thyme or parsley, chopped

Place steak in a zip-top plastic bag or in a shallow casserole dish. Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak. Close bag, turning to coat steak or turn steak over in dish. Cover and refrigerate at least 2 hours or up to 24 hours.

Prepare charcoal or gas grill. Drain steak, reserving marinade. Sprinkle dried thyme, salt and pepper over steak. Grill on a covered grill over medium-hot coals 6 minutes. Turn; continue grilling 5 minutes for medium-rare doneness. Transfer steak to carving board; tent with foil and let stand 5 minutes.

Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.

Add flour; cook 1 minute or until bubbly, stirring frequently. Add broth; simmer until sauce thickens, stirring occasionally. Add reserved marinade and olives; simmer 2 minutes. Season with salt and pepper if desired.

Carve steak into thin slices; arrange on serving plates. Spoon olive sauce over steak and top with thyme or parsley.

Makes 6 servings.

Meat isn't the only thing you can grill. Bruschetta, an Italian-style grilled bread snack, is perfect an an appetizer and can toast while the grill is warming up. You just want to "mark" the bread and get it crisp, not burned.

Cherry Tomato, Bocconcini and Basil Bruschetta

• 3 tablespoons extra-virgin olive oil, plus extra for sprinkling
• 1 teaspoon balsamic vinegar
• Salt and freshly ground black pepper
• 12 bocconcini cheeses, halved, or 13 ounces of mozzarella cheese, cubed
• 20 ripe cherry tomatoes, halved
• Handful torn fresh basil leaves, plus extra for serving
• 4 thick slices country bread, preferably sourdough
• 2 garlic cloves, peeled and halved
• 1 cup arugula leaves

Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl. Season to taste with salt and pepper. Stir in the cheese, tomatoes and basil leaves. Set aside.

Grill the bread on both sides until lightly browned and crisp. Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.

Cover each slice of bread with several arugula leaves. Spoon the tomato and cheese mixture over the arugula.

Sprinkle each bruschetta with additional olive oil, then top with basil leaves. Serve immediately.

Makes 4 servings.

The Associated Press, the Chicago Tribune, the Wilmington (Delaware) Tribune and the Knight Ridder News Service contributed to this report.