Memorial Day offers us a time to get together to remember patriotic heroes and our loved ones. It also marks the end of the school year and the beginning of summer and that means lots of time outdoors with barbecues, picnics and camping.

This week, we share a few savory recipes perfect for your next outdoor gathering.

CHINESE FIVE-SPICE BBQ RIBS

2-1/2 quarts water
6 cloves garlic, crushed
1/2 onion, chopped
2 bay leaves
1 teaspoon red pepper flakes
1 tablespoon Chinese five-spice powder
2 tablespoons kosher salt
1/2 cup rice vinegar
1 (2-pound) slab baby back ribs, cut into individual ribs
Nonstick cooking spray

» Glaze:
1-1/2 tablespoons shoyu
1-1/2 tablespoons rice vinegar
1-1/2 tablespoons Dijon mustard
1-1/2 tablespoons ketchup
1-1/2 tablespoons honey
1-1/2 tablespoons brown sugar
1 to 1-1/2 tablespoons chili paste
1/2 teaspoon Chinese five-spice powder

In large pot, mix water, garlic, onion, bay leaves, red pepper flakes, five-spice, salt and vinegar. Bring to a boil, reduce heat to low, and simmer 15 to 20 minutes.

Place ribs in broth, cover and simmer 1 hour.

For glaze, preheat oven to 375 degrees. Coat baking sheet with nonstick cooking spray. In large bowl, whisk together glaze ingredients.

Remove ribs from broth and drain. Toss with glaze to coat. Transfer ribs to prepared baking sheet. Reserve extra glaze for brushing.

Bake 15 minutes. Turn ribs and brush with more glaze. Cook another 15 minutes. Serves 4.

Approximate nutritional information, per serving: 500 calories, 36 g fat, 13 g saturated fat, 115 mg cholesterol, greater than 1500 mg sodium, 21 g carbohydrate, 1 g fiber, 15 g sugar, 25 g protein

BACON RANCH CHICKEN KABOBS

1/3 cup ranch dressing
1 teaspoon hot chili paste
4 skinless, boneless chicken breast halves, cut into 1-inch pieces
24 (1-inch) pieces red onion
12 slices thick-cut bacon
Salt and black pepper, to taste
12 (6-inch) bamboo skewers, soaked in water for 2 hours (to prevent burning)

Whisk ranch dressing with chili paste. Add chicken and toss to coat. Marinate in refrigerator 1 to 3 hours.

Preheat grill on medium-high heat and lightly oil grate. Transfer the chicken to plate lined with paper towels.

To assemble kabobs, skewer piece of onion, follow with end of a bacon strip, then piece of chicken. Weave bacon and chicken alternately on skewer until bacon strip is used (about 4 to 5 pieces of chicken). Skewer second piece of onion to top.

Repeat for all 12 kabobs. Season with salt and pepper.

Cook kabobs on grill, turning every 3 to 4 minutes, until browned on all sides and chicken is cooked, about 15 minutes. Serve with dressing as dipping sauce. Serves 6.

Approximate nutritional information, per 2-kabob serving (not including salt to taste): 570 calories, 43 g fat, 13 g saturated fat, 120 mg cholesterol, 850 mg sodium, 9 g carbohydrate, 1 g fiber, 4 g sugar, 36 g protein

GRILLED VEGGIES WITH FRESH BASIL

1 small eggplant, cut into 3/4-inch-thick slices
2 small red bell peppers, seeded and cut in wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced

Place eggplant, bell peppers, zucchini and mushrooms in medium bowl.

In another bowl, whisk olive oil, lemon juice, basil and garlic. Pour mixture over vegetables, cover, and marinate in the refrigerator at least 1 hour.

Preheat grill on high. Place vegetables directly on grill. Cook 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness. Serves 6.

Approximate nutritional information, per serving: 120 calories, 9 g fat, 1.5 g saturated fat, no cholesterol, 10 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g sugar, 2 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.