What's Cooking: Chicken burgers and baby back ribs

It's time to start thinking about summer barbecues! Robert Ehrlich, of Uncle Giuseppe's, shows News 12's Lily Stolzberg how to make three cheese chicken burgers with pesto and pecorino aioli and baby back ribs.
Grilled 3 Cheese Chicken Burgers with Pesto and Pecorino Aioli:
2 lbs. ground chicken
½ cup red onion small dice
½ cup scallion sliced
½ cup grated provolone cheese
½ cup grated mozzarella cheese
½ cup sharp white cheddar cheese
½ cup seasoned bread crumbs
1 tsp kosher salt
1 tsp black pepper
In mixing bowl, mix all ingredients together well;
Make 6 oz balls and flatten into burgers;
Lightly coat chicken burger with vegetable PAN spray;
Place on hot grill and gill for 4 to 5 minutes and turn;
Let cook 4 to 5 minutes longer;
Chicken burger should read 165 degrees on a stem thermometer when done.

Pesto and Pecorino Aioli:
2 cups of mayonnaise
¾ cup basil pesto
½ cup grated Pecorino Romano cheese
In mixing bowl, blend all ingredients well until smooth.
Baby Back Ribs with Back Membrane Removed:
¾ cup barbecue seasoning
½ cup barbecue sauce
Rub ribs with barbecue seasoning well on both sides;
Wrap in aluminum foil;
Bake at 350 degrees for 1 hour 40 minutes;
Remove from oven and let cool slightly;
Remove foil and coat with barbecue sauce;
Place on hot grill;
Grill until slightly charred.