this sport and nice to be included. >> you deserve to be included in that class. talk about your baby here in washington. you have the legg mason tennis classic on saturday and what a round of players you have lined up. how did you get all of these famous faces. >> as you mentioned it is my babies. we have been doing it 41 years. and this year we have an extraordinary field. sincerely maybe the best ever in the history of the tournament and the reason for that is simple. we raised our prize money by $600,000 and we had to commit to that two years ago we never knew about the economy and all of the problems when we agreed to do so. and in turn, the app agreed we would be the only tournament in the world of tennis anywhere. so if you are a good tennis player you either play washington or you rest. it is an exclusive ity thing we negotiated in turn for raising our prize money and becoming

one of the top 20 tournaments in the world and it really has paid dividends because we have 16 of the top 20 players in the tennis. five of the quarterfinalists in wimbledon. we have an enormously talented field. led by andy roddick who won it three times and the defending champion from argentina is back. but more than that people don't realize the depth of the field, tommy will be seated about nine. he is seated one in l.a. this week. he is a great play and he got to the semis in wimbledon and willy joe from france and a tremendous depth of entry which is grit for the fans because you can come out on tuesday and wednesday and see an awfully good match. >> what have the ticket sales been like? what packages are still available for folks that want to go. >> our golden series are sold out. box seat we have 10 or to 2 left but very good seating because they are low.

so i urge people to come out every day to do that. our suites are sold youth and our general admission are sold out from thursday on but we still have seats available monday, tuesday and wednesday. we did something about five years ago. we started at 4:00 and go until 11:00 at night. so it is a lot cooler for the players and for the fans watching. we are excited. ticket sales picked up enormously since we announced the field four weeks ago. >> that is a quite a field when you name those famous faces. why did you start the tennis classic in washington? i know you are a native and that had to be a big. >> i was the national championship when i played in washington and unbeknownst to me my father was founded by the tennis foundation in washington and he didn't tell me after college they had funded me 400 or $500 a year for four year

and enabled me to play the junior circuit as a youngster. so johnny harris and i founded a couple of exhibitions and we thought in ' 69 i was the davis cup captain. i had a great team, what lot of good player and we decided to have a tournament. so we founded a tournament at the park over there on 16th and kennedy because arthur said to me i'd like to be in a legitimate great facility and see a lot of black face and if you do that i will play the tournament and ash played for six year and smith played for 12. in ' 72 when the tournament was highly successful i gave it to the washington education foundation on the simple concept, one it was paying them back for what they had done for me personlely and two i was on the board and three i wanted to see tennis fans and tennis scholars go back to the tennis community. so when you have a sponsor like

legg mason. the chairman who founded it with me always said where else can i contribute and it goes back to charity. if i sponsor the wizards or the redskins or -- it is a different deal. not that that is wrong but here he was helping something in the community. >> reporter: we want to congratulate you for your induction and we will be watching. >> thank you. it will be an exciting week. coming up somuch more. we have ribs and cheesecake. keep it here. ( sighs )

( music throughout )

hey bets, can i borrow a quarter? sure, still not dry? i'm trying to shrink them. i lost weight and now some clothes are too big. how did you do it? simple stuff. eating right and i switched to whole grain. whole grain... studies show that people who eat more whole grain tend to have a healthier body weight. multigrain cheerios has five whole grains... and 110 calories per lightly sweetened serving. more grains. less you. multigrain cheerios.

we are making great recipes from rib shack. tell me about barbecue and what

makes great bash withdrew cue and with 75 stores you must know something. >> it starts with a love and passion for it. the great thing is it is a legacy. my grand dad instilled the barbecue love in me. >> you have to love smoke, pigs, pork, cookin' for a long time. >> people are so particular about their barbecue. the sauces themselves and from virginia v.a. , north carolina they have all of these different. >> i think by divine intervention my grand dad this was his recipe and he chose it as his favorite child to give it to. nobody else got it. he traveled around in carolinas and when you have that sauce it is a it will palate of everything. it has vinegar and mustard. >> i had some on my pinky and i enjoyed it. we like to clean. >> what do you do to get a good back of ribs. >> we like the finest cut of rib and we think the baby back

is that. it has a good marble and it will reduce down. >> i have been at places where the ribs were tough and i was like you have to be kidding me. >> this is a nice cut. we use two and a quarter pound. so this one is what we choose as the ideal rib and i would do that at home if you were buying them to cook and then a slow- cook process. >> how long? >> we cook ours three hours, smoked for three hour and we finish on a char grill. a lot of people try to cook them on a grass grill or whatever have you and put sauce on to baste it early on. that's the last thing to do to caramelize on there, you have burned and stuffed rib and the dog doesn't want to eat them it. >> has to be bad if the dog doesn't want to eat them. >> i have seen some like that. a couple of chains in the washington area right now.

>> it is a new brand coming here. it is always a challenge but we are doing more marketing and catering up here. it has been phenomenal the reception of the food here. i was in the store a couple of weeks ago. came up to visit and had a few people and it makes you feel good but our operators there are doing a great job and it is the food. >> speaking of the food we have some slaw that you are ready to make. >> we will let you mix up slaw real quick. what i love about cole slaw, it is a southern tradition that you can add anything you want to it. if you want to have your fancy friends in you can put raisins or cran raisins in it. start off with heavy-duty mayonnaise. >> or soy based product if you want to watch that. so mayonnaise in there. he won't tell you to do the nayo. i will tell you. >> and it is best to start

with. >> and let me back up on the cabbage, get fresh cabbage and grind it. don't get the stuff in this bag. it is run through a processor. >> we have sugar, plain old white sugar. little sweetness. a little apple cider vinegar and then for ours, see from this point once you do this you can add anything you want, kran raisins. >> jalapeno. >> green peppers. >> cole slaw with a kick. >> that's it. >> that's it. >> is that best to let it sit eight to ten hours. >> why is that. >> to let the flavor of the cabbage, it will soak up the vinegar, the sweetness of it. just let it sit and it is better a few hours later. >> 30 seconds. i don't want you to miss this. this is what we are all about. these ribs right now have been smoked. we finish them on a char grill.

i wish i had a little plate here. we can just pull them apart. see how easy that comes apart. >> that's nice. you are going to have to have one. >> we will have one going to a break there and when we come back we will check out the stocks an the seven day and i'm there youclean up from these b@

. time for a quick check of the number on wall street. we are green arrow across the board. the dow up 53. the nasdaq up 10 an s&p up almost 8. an we have a lot coming up on tap for the news at 9:00 tomorrow. it is mind over money friday. we will be talking an foreclosures, if you need some help we will have some experts. if you need a mortgage, we will also help you get out of credit card debt. the advice is free. known lines open at 9:00 a.m. as we all munch the barbecue here. look at the seven day,

upper 80s, near 90. to could be a thunderstorm later on this afternoon. west of town. scattered thunderstorms and upper 80s and over the weekend a chance. i will be at legg mason so come and say hi. it is national cheesecakday. >> we want to thank the cheesecake factory for bringing us a red velvet cheesecake. it is new and part of the proceeds go to a charity for feeding homeless people. >> rib and cheesecake. that's a good day. >> of course we were working out with lawyer rent. making us feel guilty. >> i'm watching from distance here. >> it is a dream for a trainer to come on like this. >> we make peach cobbler at the restaurant but we may put some barbecue sauce on the cheesecake and see how it tastes. (music playing)

hello? (woman) in here... well, this is new... i'm working on my digestive health. whatcha eatin'? yoplus. it's a yogurt for digestive health.

it's delicious. here... blackberry pomegranate. honey, i can't find my hand. (announcer) yoplus has the special combination of... fiber plus... special cultures... plus the delicious taste of yoplait.