Tag Archive | Grilling recipes

Babyback Ribs – Memorial Day Menu

Living in Southern California gives me the opportunity to grill all year round. Although I didn’t grill this year through the winter months very much, I am looking forward to using my grill again. So in honor of our fallen troops this Memorial Day weekend, and the first barbecue of the summer season, here is my Memorial Day menu!


Outlaw Ribs

Rib Recipe from Uncle Darius. These are my brother-in-law’s ribs. They’re so good they oughta to be outlawed!!

1 Slab of Baby Back Ribs (from Costco)
1/2 Cup Apple Cider Vinegar
1/2 Worcester Sauce
Sweet Baby Ray’s Honey BBQ Sauce

1 Cup McKormick Pork Rub
1/4 Cup Brown Sugar

Add Apple Cider and Worcester Sauce to large pot of water. Boil Ribs in a large pot for 1/2 hour, or until ribs are done, but not falling apart. Remove from pot, let cool slightly.

Preheat the oven to 400F. Mix together Pork Rub, and brown sugar. Shake over ribs until ribs are covered with rub. Put in a pan and cover with foil. TURN OVEN OFF!! Let Ribs sit in oven for 3 hours.

Put ribs on a hot grill for a few minutes while you add BBQ sauce.  Cut  ribs, and serve. Makes 6 Servings.

Potato Salad

This is my Mom’s recipe. I only eat her Potato Salad.


5 Large Russet Potatoes, peeled and cut into small cubes
1/2 Cup chopped Onion
1/2 Cup chopped Celery
2 Hard boiled eggs
1 Cup Hellman’s Mayonnaise
1/2 Cup Sweet Relish
2 Tbsp. Gulden’s Mustard
1/2 tsp. salt
1/8 tsp. pepper


Boil potato cubes al détente. Drain potatoes, and cool for about 20 minutes.
In a large bowl add onion, celery, chopped boiled eggs, mayonnaise, relish, mustard, salt and pepper. Fold over ingredients in potatoes until all ingredients are mixed well together and coat potatoes. Garnish with paprika and chill in the refrigerator until served. Serves 6.

peach cobbler

Peach Cobbler


2 30 oz. Cans of sliced peaches
1 Pillsbury crust
1 cup brown sugar
1/2 tbsp. Cinnamon
1/2 stick butter
1/4 cup flour


Put all ingredients into sauce pan except the crust. Simmer on med heat for 20 minutes.
Pour filling into 9 x 13″” pie pan (no dough on the bottom)
Cover filling with dough in a criss cross design
Bake cobbler at 350 degrees until crust is lightly brown. Let cool, and serve warm with vanilla ice cream.