The Memorial Day weekend is a good opportunity to invite friends and family for a cookout. This week we're sharing grill recipes that are tasty and easy. Note that these dishes take some pre-planning since they require prep the night before they hit the grill.

Jermaine's Country-Style Pork Ribs

5 pounds country-style pork spare ribs
1 large piece ginger root, crushed
3/4 cup sugar
1 cup ketchup
3/4 cup soy sauce
1/3 cup oyster sauce

Place spare ribs and ginger in a large sauce pot; add water to cover meat. Cover and simmer for about 1 hour, until tender. Drain.

Combine remaining ingredients and marinate overnight.

Broil or grill while basting with sauce. Serves 8.

Approximate nutritional analysis, per serving: 600 calories, 40 g total fat, 16 g saturated fat, 135 mg cholesterol, greater than 2000 mg sodium, 28 g carbohydrate, 0 g fiber, 26 g sugar, 33 g protein

Tandoori Chicken

2 pounds chicken drumsticks or thighs
1 teaspoon salt
Juice of 2 lemons
1 clove garlic
1/2 onion
1-1/4 cups plain whole-milk yogurt (nonfat yogurt will not work)
1 teaspoon grated fresh ginger root
3 teaspoons garam masala
1/2 teaspoon cayenne pepper

Remove skin from chicken and pierce with fork or cut slits into meat.

Place chicken in a dish and sprinkle both sides with salt and lemon juice; let sit for 25 minutes. Drain liquid from dish.

In a food processor, chop garlic and onion.

In a bowl, combine yogurt, ginger, garam masala, cayenne pepper and the onion/garlic mixture. Mix until smooth.

In a zipper-top plastic bag or nonreactive container, combine chicken with yogurt mixture, making sure to coat chicken well.

Let sit in refrigerator overnight or up to 24 hours.

Place chicken in a roasting pan and bake at 425 degrees for 25 to 30 minutes, until chicken is no longer pink and juices run clear. Or, grill chicken until cooked through. Serves 4 to 6.

Approximate nutritional analysis, per serving (based on 4 servings): 230 calories, 10 g total fat, 3.5 g saturated fat, 90 mg cholesterol, 700 mg sodium, 9 g carbohydrate, 1 g fiber, 5 g sugar, 27 g protein

Peach Party Dessert

» Cake:
1 can (29 ounces) sliced peaches with syrup
1 envelope unflavored gelatin
1 box (3 ounces) orange gelatin (such as Jell-O)
1/2 cup sugar
1 can (12 ounces) evaporated milk, chilled
1 large orange chiffon cake, torn into small pieces

Lightly butter a 13-by-9-by-2-inch pan.

Drain peaches and reserve syrup. Cut peaches into small pieces.

In large saucepan, heat peaches and peach syrup, unflavored gelatin, orange gelatin and sugar until gelatin melts. Let cool.

Whip evaporated milk in a chilled bowl until mixture is stiff. Fold in peach mixture.

Place half of cake into prepared pan, pour half of peach mixture over cake; repeat.

Chill cake overnight.

» Frosting:
1 box (4-serving size) instant vanilla pudding
1 packet (1.3 ounces) Dream Whip whipped topping mix
3/4 cup evaporated milk
3/4 cup water

In a bowl, whip all ingredients together with an electric mixer. Spread over peach cake. Serves 20.

Approximate nutritional analysis, per serving: 200 calories, 2.5 g total fat, 1.5 g saturated fat, 10 mg cholesterol, 300 mg sodium, 40 g carbohydrate, 1 g fiber, 25 g sugar, 4 g protein

Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com.