If you want to get fancy with your barbecue, pork ribs are the perfect canvas to paint flavours on. I don't use fruit very often in cooking, but pork matches well with a lot of fruit so I gave this slightly exotic twist a try.
Paprika

Cholent is a meat stew usually eaten on shabbat. It is prepared on Friday and simmered overnight so it can be eaten without breaking the "no cooking" (bishul) shabbat rule.

During my last visit of the Viktualienmarkt in Munich two lovely pieces of beef shortrib caught my eye at the Eisenreich butcher's shop. They loudly cried "barbecue me!". So I bought them and obliged.