Fire up the Grill and Create a Sizzling Awards Party Meal; ``The Surreal Gourmet'' Bob Blumer Serves up Ideas Sure to Ignite Guests Appetites.

DES MOINES, Iowa -- Are you the ultimate awards party maven? If so, your friends are probably expecting to be served some tempting cuisine for your upcoming gala on Hollywood's golden night. But, how do you satisfy your guests and still enjoy the show?

"Steer clear of the monotonous menus that keep you tied up in the kitchen and away from your guests," says Bob Blumer, chef, cookbook author and Food Network star. "My solution? Fire up the backyard grill with pork for a mealtime adventure."

GET GRILLING!

While the sun might be shining on the red carpet, it could be cold and dreary in your back yard. But don't let cold weather deter you from bringing the grill out of hibernation. In fact, winter grillers have agreed that flavor (62 percent) and lack of clean-up (35 percent) are reasons to keep the flame alive year-round, according to a new survey(1) by the National Pork Board.

SURREAL RECIPE IDEA

To ensure your guests give you the 'best party nod,' try Blumer's Honey-Glazed Asian-Spiced Ribs (recipe below). These baby back ribs are rubbed with spices and slow-grilled for an unexpected treat which means there's more time for checking out the red carpet arrivals. Blumer suggests simply rubbing the ribs with spices and slow-grilling for 2 hours over indirect heat until the meat is tender. Then, generously brush with the hoisin-honey mixture during the last 15 minutes of grilling.

"With these baby back ribs, you'll dazzle your guests with this ethnic twist on a classic comfort food," says Blumer. "And, they ultimately cook themselves so you can sit back and enjoy the show."

FOR MORE INFORMATION

For more inspiration on winter grilled meals with pork, including recipes and preparation tips, visit TheOtherWhiteMeat.com and click on "Recipes" on the menu bar and then on "Grilling." While online, look under "All About Pork" on the menu bar for the demonstration video, "Fire Up the Grill."

Recipe:
Honey-Glazed Asian-Spiced Ribs

The taste sensations of sweet and spicy come together in these
unforgettable ribs. Using fruitwood chips, such as apple wood, rather
than hickory accents the subtle sweet flavor.

2 racks baby back pork ribs, membrane attached
1/4 cup Chinese five-spice
1 tablespoon salt
1 1/2     teaspoons ground black pepper
1/2 cup guava nectar
1/2 cup hoisin sauce
1/4 cup honey
2 tablespoons grated fresh ginger
4 cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon red pepper flakes

One hour before grilling, soak 4 cups of wood chips in enough water to
cover. Mix together Chinese five spice, salt and black pepper in small
bowl. Rub spice mixture over both sides of ribs. Wrap in plastic wrap
and refrigerate for up to 3 hours, if desired.

Place guava nectar, hoisin sauce, honey, ginger, garlic and red pepper
flakes in blender container. Cover and blend until well mixed.

Preheat gas grill to high. Drain wood chips. Place chips in metal
smoker box, disposable drip pan or wrap in heavy foil that has holes
poked in the top for steam to escape. Place box, drip pan or foil
packet directly over lava rocks. When chips begin to smoke, reduce
heat to 275 degrees F. Place ribs, bone side down on grill rack. Turn
off any burners directly below the ribs. Cover and grill over indirect
heat for 2 hours or until meat is very tender, generously brushing
with hoisin-honey mixture during the last 15 minutes of grilling.

Transfer ribs to cutting board. Loosely cover with foil; let rest for
10 minutes before serving.

Makes 4 servings

For charcoal grill: Drain wood chips. Prepare a medium fire in covered
charcoal grill. Bank coals on both sides of grill. Place drip pan in
center. Sprinkle 2 cups of the wood chips over the coals. When chips
begin to smoke, place ribs, bone side down, in center of grill over
drip pan. Cover and grill over indirect low heat for 2 hours or until
meat is very tender, adding more wood chips every 20 minutes and, if
necessary, a few briquettes to maintain an even grill temperature of
about 275-300 degrees F. Generously brush ribs with hoisin-honey
mixture during the last 15 minutes of grilling. Continue as directed
above.

Nutrition Information per Serving:

Calories: 780        Fat: 52g         Saturated Fat: 19g
Cholesterol: 170mg   Sodium: 2420mg   Carbohydrates: 44g
Protein: 36g         Fiber: 2g

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(1) The survey was conducted online with a random sample of 1,535 men
and women 21+ representing a cross-section of the U.S. population -
all members of the CyberPulse(TM) Advisory Panel. The Advisory Panel
has been carefully selected to closely match U.S. population
demographics. Research was conducted in December 2005. The overall
sampling error for this survey is +/-2.5% at the 95% level of
confidence.