Enjoy easy summer eating around the grill

However hot and lazy the summer day, people will find the energy to wander over to the grill when there's a tasty meal being cooked up.

This recipe for nicely seasoned Hawaiian ribs should go down well.

Hawaiian Ribs

8-ounce can crushed pineapple in juice, undrained

1/3 cup apricot jam

3 tablespoons classic yellow mustard

1 tablespoon red-wine vinegar

2 teaspoons grated peeled fresh ginger

1 clove garlic, crushed

3 to 4 pounds pork baby back ribs

Combine crushed pineapple with juice, apricot jam, mustard, vinegar, ginger and garlic in or food processor. Cover and process until very smooth.

Place ribs on oiled grid. Grill ribs over medium heat 40 minutes or until ribs are no longer pink near bone. Brush ribs with portion of pineapple sauce mixture during last 10 minutes of cooking. Cut into individual ribs to serve. Serve remaining sauce for dipping.

Makes 8 servings, and 1 1/2 cups of sauce.

Favorite Pasta Salad

(Preparation 20 minutes, chilling time 30 minutes)

8 ounces uncooked macaroni or medium shell pasta

1/3 cup reduced-fat sour cream

1/3 cup reduced-fat mayonnaise

1/3 cup deli brown mustard

1 tablespoon cider vinegar

3 cups bite-sized cut fresh vegetables (such as tomatoes, peppers, carrots, celery)

1/4 cup minced green onions

Cook pasta according to package directions using shortest cooking time; rinse with cold water and drain.

Combine sour cream, mayonnaise, mustard and vinegar in large bowl. Add pasta, vegetables and green onions. Toss gently to coat evenly. Season to taste with salt and pepper. Cover; chill in refrigerator 30 minutes. Stir before serving.

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(Recipes for AP from French's Mustard)