These recipes were supplied by Rick Bayless, Chicago chef, and Gale Gand, co-owner of Tru restaurant in Chicago.

Barbecued Ribs

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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 wood chips

About 1 1/4 cup barbecue sauce

Lay ribs on baking sheet. Sprinkle both sides evenly with spice. Cover with plastic wrap and refrigerate at least 5 hours or 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 13-by-9-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 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 ribs: Remove ribs to cutting board. With large knife, cut between bones. Serve with remaining barbecue sauce. Heat barbecue sauce in microwave, so it does not cool off the ribs. Makes 6 servings.

Hickory House Barbecue Sauce

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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, packed into cup

1/2 to 1 teaspoon barbecue spice, store-bought or homemade (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 to use. Makes about 1 1/2 cups.

Grilled Clams With Drawn Garlic Butter

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5-pound sack cherry stone clams

2 sticks of unsalted butter

4 cloves garlic, crushed

Rinse the clams in the sink under cold, running water and scrub with a vegetable brush if needed then drain. Keep chilled until ready to grill.

Meanwhile, melt the butter in a saucepan, adding the crushed garlic. Heat the butter a little hotter over medium heat to clarify it. Once the butter is totally melted, skim the foam (salts) from the top. Ladle out just the clear yellow butter fat, leaving the garlic and milky dairy liquid and water in the bottom. Keep this clear butter warm.

When you’re ready to serve, just pour the clams onto the grill, spread them out on the grates and close the lid. In about 2 to 4 minutes, they’ll open up and they’re done. Serve on a big platter with small clam forks; drizzle a bit of the butter over, and serve with more drawn butter on the side to dip. Makes about 20 servings.

Roasted Pineapple Skewers

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1/2 fresh pineapple or 1 large can (20 ounces) pineapple cubes, drained

1 cup maple syrup

2 tablespoons dark rum (optional)

1/4 cup blueberries

1 pint vanilla ice cream

6 wooden skewers

Pineapple leaves (optional)

To prepare the fresh pineapple, pull off the green top by unscrewing it while you pull. Reserve the best leaves for decoration by placing them in cold water. Then, with a large sharp knife, cut off the peel and remove the core. Cut into 1 1/2-inch chunks.

If you’re using the rum, stir it together with the maple syrup. Toss pineapple chunks or cubes in the maple syrup and then thread them, alternating with blueberries, onto the wooden skewers. Brush the fruit one more time with maple syrup before grilling them.

Fire up your grill. Place the skewers on the grill and cook, turning occasionally, for about 2 minutes each side, until a little browned at the edges.

Serve immediately. In dessert bowls, place scoops of vanilla ice cream. (If using pineapple leaves, place two pineapple leaves at the back like rabbit ears.) Place a skewer across each bowl. Pour any remaining maple syrup over the ice cream and serve. Makes 4 to 6 servings.