SUMMER'S FINAL FLING By Christy Rost   This weekend, we'll say a final goodbye to summer, in Labor Day celebrations across Texas and the nation. Many will gather for backyard barbecues, but whether you live in a house with a large deck and a grill pit, a townhome with a postage stamp-size patio, or a loft apartment without a balcony, it's possible to enjoy the feel and flavors of a traditional summer grill fest. While the thought of still-sizzling cheeseburgers makes my mouth water, the flavor of this crowd-pleasing dish is hard to replicate in the kitchen. Besides, let's face it, people just don't gather around the oven, sipping a beer or margarita, the way they gather around the grill, with plumes of fragrant smoke drifting skyward and the entertaining spit of fat droplets hitting the coals. But that shouldn't discourage you from staging a Labor Day picnic with barbecue-inspired flavors, no matter where you live. For apartment dwellers or those who would prefer not to battle the heat and mosquitoes inherent to outdoor summer grilling, my recipe for Barbecued Hawaiian Pork Ribs with Sweet, Hot, and Sour Sauce provides the flavor of grilled ribs with the convenience of oven cooking. Tender, juicy ribs are bathed in a tangy, slightly-sweet sauce that surprises diners with a nice, spicy kick in the back of the throat. Of course, for confirmed grill masters, these ribs are terrific when cooked over hot coals! For the ultimate Labor Day outdoor or indoor picnic experience, decorate the serving table with country-inspired gingham fabric and matching napkins, and a centerpiece of garden flowers and small American flags, arranged in a simple kitchen milk pitcher. Use baskets whenever possible to hold breads, platters of ribs and corn-on-the-cob, and large bowls of potato salad. Their rustic appearance lends an appealing charm to picnic fare. To provide an easy, inexpensive, and attractive way for guests to help themselves to bottled water, beer, or soft drinks, nestle drinks in plenty of ice in a large galvanized tub or a clay pot lined with a heavy black plastic trash bag. It doesn't matter where you call home, this week's recipe and party ideas provide you with all the tools you need to host a Labor Day (or any day!) picnic. So call your friends, chill the drinks, and get set for some of the best-tasting "grilled" ribs you've ever tasted! Note: Christy Rost is the host of Fort Worth television's popular cooking/lifestyle show, Just Like Home, and the author of The Family Table: Where Great Food, Friends, and Family Gather Together (2004, Capital Books). To see recipe's from Christy's show, or to see a list of upcoming personal appearances, please visit her website at www.easyentertain.com. Barbecued Hawaiian Pork Ribs with Sweet, Hot, and Sour Sauce Ingredients: 5 pound rack of pork 1 cup ketchup ¼ cup pineapple juice 2 tablespoons brown sugar, packed 2 tablespoons rice vinegar 1 tablespoon chili garlic sauce 3 drops Worcestershire sauce Freshly ground tri-color pepper Canned or fresh pineapple rings Preheat the oven to 350 degrees. Place the pork ribs in a large roasting pan, slicing the rack in half if it is too long to fit into the pan. Pour water into the pan to a depth of ¼ inch, cover it tightly with foil, and bake the ribs in a preheated oven 45 minutes. While the pork ribs cook, prepare the barbecue sauce. In a medium saucepan, stir together the ketchup, pineapple juice, brown sugar, rice vinegar, chili garlic sauce, Worcestershire sauce, and tri-color pepper. Cook over medium heat, stirring occasionally, just until the sauce comes to a low boil. Reduce the heat to low and cook 30 minutes more, stirring occasionally. Drain the water from the roasting pan and baste the ribs generously with some of the barbecue sauce. Cook the ribs 30 to 45 minutes more, basting with additional sauce every 15 minutes. If you prefer grilling the ribs, pre-cook them in water as described above. Preheat the grill. When the grill is hot, remove the ribs from the oven, remove them from the roasting pan, and place them face down over low heat. Baste the ribs with some of the barbecue sauce, and cook them about 15 minutes. Turn the ribs over, and baste them with the sauce. Cook the ribs about 30 to 45 minutes more until they are tender, basting them occasionally with the remaining sauce. Recipe serves 4 to 6. Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com