Join “Jayni’s Kitchen” this week for “Backyard BBQ With Jeff Novorr.”

Host Jayni Carey will be joined by Novorr, a compliance officer at Lawrence Memorial Hospital. Novorr received an all-day lesson in barbecue in April from Paul Kirk, a well-known barbecue expert. Novorr will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Grilled Potato Salad

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3 or 4 medium red new potatoes, rinsed

2 or 3 medium sweet potatoes, rinsed

2 small to medium yellow onions

2 to 3 tablespoons extra-virgin olive oil

salt and black pepper, to taste

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

1 tablespoon Italian (flat-leaf) parsley, coarsely chopped

1 tablespoon basil leaves, coarsely chopped

Quarter the red potatoes, leaving the skins on. Peel the sweet potatoes and cut them into 1-inch dice. Slice the onions into 1/4-inch thick slices. Place the potatoes and onions on a large piece of heavy duty aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Fold the foil to make a packet and seal it tightly. Place the packet over medium-high to high heat on a covered gas or charcoal grill and cook from 20 to 25 minutes, or until the potatoes and onions are tender. Shake the packet gently with a pair of tongs once or twice while cooking.

Remove the packet from grill. Carefully open the packet at one end, away from you, as steam will escape. Empty the contents of the packet into a large bowl. Add the Dijon mustard and balsamic vinegar and mix well. Add additional salt and pepper, if desired. Garnish the top with the chopped parsley and basil. Served warm or cold. Serves 4.

BBQ Baby Back Ribs

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2 slabs baby back ribs

2 tablespoons crushed garlic

Rib Rub (recipe follows)

barbecue sauce

Remove the membrane from the back side of the ribs. Rinse them in cold water and pat dry with paper towels.

Place the ribs, meaty side up, on a rack in a large roasting pan. Rub 1 tablespoon of the crushed garlic on each slab. Cover the pan tightly with aluminum foil and bake the ribs in a 300-degree oven for 2 1/2 hours.

Remove the foil from roasting pan and let the ribs cool slightly, about 10 minutes. Generously coat both sides of the ribs with the Rib Rub (1 to 2 tablespoons each side) and wrap them in aluminum foil. Refrigerate the ribs overnight.

To finish the ribs, remove them from the aluminum foil and place them meaty side up over medium-high heat on a gas or charcoal grill. Generously brush the ribs with barbecue sauce. Close the grill and cook the ribs for 10 to 12 minutes, until hot. Serves 4.

Rib Rub

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1/2 teaspoon ground sage

1/2 teaspoon dry mustard

1/2 teaspoon ground cinnamon

2 tablespoons celery salt

2 tablespoons garlic salt

2 tablespoons seasoned salt

2 tablespoons onion salt

2 tablespoons chili powder

2 tablespoons ground pepper

1/4 cup paprika

1/2 cup granulated sugar

Place all ingredients in a small bowl and mix well. Store the rub in an air-tight container.

Grilled Bread and Tomato Salad

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1/4 cup butter, melted

1 tablespoon chopped garlic

1/2 loaf day-old French bread, cut into 1-inch slices

5 tomatoes, seeded and cut into chunks

1/2 of a red onion, finely chopped

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

salt and black pepper, to taste

1 tablespoon Italian (flat-leaf) parsley, coarsely chopped

1 tablespoon fresh basil leaves, coarsely chopped

Melt the butter in a small saucepan with the chopped garlic. Brush the garlic butter on both sides of the French bread slices. Grill the bread over medium-high heat on a gas or charcoal grill until lightly browned, 3 to 4 minutes each side.

Cut the grilled bread slices into quarters and place them in a large salad bowl. Add the chopped tomato and red onion. Drizzle the olive oil and balsamic vinegar over the salad. Sprinkle with salt, pepper, parsley and basil. Toss well. Let the salad stand for about 30 minutes to allow the bread to absorb the liquids. Serve at room temperature. Serves 4.

Grilled Bananas Foster

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4 bananas, peeled and sliced 1/2-inch thick

1/4 cup butter, cut into small pieces

1/4 cup brown sugar

vanilla ice cream

Place the sliced bananas on a large piece of heavy duty aluminum foil. Top with the butter and brown sugar. Fold the foil to make a packet and seal it tightly. Place the packet over medium-high heat on a covered gas or charcoal grill and cook for about 10 minutes, until hot and bubbly.

Remove the packet from grill. Carefully open the packet at one end, away from you, as steam will escape. Scoop vanilla ice cream into four serving bowls and spoon the sliced bananas and sauce over the ice cream. Serves 4.