BBQ: You can entertain a crowd without spending a fortune

Smart choices in the kitchen mean you can afford a big spread for a group. Make-ahead prep means time savings are big, too. So dig in!

Three kinds of ribs, lemonade, two salads, an appetizer and a creative dessert add up to a memorable meal. Who'd guess on a budget?

One basic recipe lets you serve three kinds of ribs. Here's how: Bake ribs until tender in the oven, then move them to the grill with a choice of glazes and sauces. Update the standard three-bean salad with a fourth bean -- edamame -- and a bold new dressing that includes mustard, garlic and red wine.

Potato salad is super creamy thanks to the combo of ranch dressing and mayo. It's also super flavorful: The potatoes are roasted with onions and garlic.

About those ribs . . .

Chef Glenn Pruden, assistant director and executive chef of dining services at the University of Richmond, also teaches a class on grilling at UR's Center for Culinary Arts. He recommends using baby-back ribs, if your budget allows.

"They're almost double the price," he said, "but they're a much better product. There's not as much fat on them, but enough fat to keep them moist."

Before cooking, he recommends removing the membrane on the back of the ribs. The key to cooking them, Pruden said, is "slow and low."

For starting the ribs in the oven, Pruden puts a dry rub on the ribs and then vinegar before placing them in a foil bag, cooking them in a 325° F oven for 90 minutes. The bag keeps the moisture in but allows the ribs to brown a little, too, Pruden said. He finishes them on the grill for 45 minutes or so, coating them with sauce about 15 minutes from the end.

Staff writer Bill Lohmann and Better Homes and Gardens contributed to this report.

Rosemary & Citrus Sauce

In bowl combine rosemary, oil, lemon peel and juice, orange peel, grapefruit peel, and salt. Brush half the mixture on ribs at beginning of grilling. Brush remaining mixture on ribs the last minute of grilling. Serve with lemon wedges.

Nutrients per serving (ribs and sauce): 481 calories, 53 grams protein, 3 grams carbohydrate, 27 grams fat (50 percent total calories), 187 milligrams cholesterol, 1 gram fiber, 531 milligrams sodium.

Sweet Mustard Sauce

In bowl combine brown sugar, mustard, ketchup, dill relish, vinegar, and pepper. Generously brush ribs with sauce the last 5 minutes of grilling. Pass remaining sauce.

Nutrients per serving (ribs and sauce): 488 calories, 54 grams protein, 33 grams carbohydrate, 14 grams fat (26 percent total calories), 187 milligrams cholesterol, 1 gram fiber, 916 milligrams sodium.

Makes 4 servings

Cool-as-a-Cuke Lemonade

In blender, combine cucumber and 1 can lemonade concentrate; blend until almost smooth. Transfer to serving container. Stir in remaining lemonade concentrate and water. Cover; chill up to 24 hours.

Stir before serving. Serve over ice with cucumber slices.

Nutrients per serving: 106 calories, no protein, 27 grams carbohydrate, no fat, no cholesterol, no fiber, 8 milligrams sodium.

Makes 12 servings

Rhubarb-Chipotle Sauce

In saucepan combine rhubarb, onion, and water; bring to boiling. Reduce heat; simmer, covered, 5 minutes. Add jam, ketchup, vinegar, mustard, chipotle pepper, garlic, Worcestershire, pepper, and salt. Bring to boiling; simmer, uncovered, 15 minutes.

Generously brush on ribs at beginning of grilling. Occasionally brush with additional sauce during grilling. Sprinkle with parsley. Pass remaining sauce. Makes 4 servings.

Nutrients per serving (ribs and sauce): 512 calories, 54 grams protein, 39 grams carbohydrate, 14 grams fat (25 percent total calories), 187 milligrams cholesterol, 2 grams fiber, 683 milligrams sodium.Makes 4 servings

Sweet and Tangy Four-Bean Salad

In a large saucepan, cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.

In an extra-large bowl, combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon.

Nutrients per serving: 174 calories, 7 grams protein, 24 grams carbohydrate, 6 grams fat (31 percent total calories), no cholesterol, 6 grams fiber, 231 milligrams sodium.

Strawberry Yogurt Breakfast Dip with Waffle Sticks

Combine yogurt, cream cheese, all-fruit spread and strawberries in a blender or food processor; process until smooth. Set aside.

Toast waffles according to package directions, toasting until quite crisp. Cut each waffle into 4 sticks. Serve waffle sticks with dip.

Nutrients per serving (2 waffles with ¼ cup dipping sauce): 219 calories, 9 grams protein, 34 grams carbohydrate, 6 grams fat (23 percent total calories), 24 milligrams cholesterol, 6 grams fiber, 303 milligrams sodium. -- Kathryn Moore and Roxanne Wyss