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!!
Ingredients

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

Rub
1 Cup McKormick Pork Rub
1/4 Cup Brown Sugar
Instructions

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.

Ingredients

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

Instructions

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

Ingredients

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

Instructions

Filling
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)
Dough
Cover filling with dough in a criss cross design
Bake
Bake cobbler at 350 degrees until crust is lightly brown. Let cool, and serve warm with vanilla ice cream.

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Fall Recipe – Braised Short Ribs

Ingredients

6 pounds beef short ribs, cut into 1-rib pieces
1 tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
a 28- to 32-ounce can stewed tomatoes including liquid
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
a 1-pound bag peeled carrots
Garnish: finely chopped fresh parsley leaves

Instructions

Pat short ribs dry and season with garlic salt and pepper and flour. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.

Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, rosemary, and salt and bring to a boil.

Add ribs and vegetable to a large dutch oven. Cover, cook 350F for 2 hours, or until meat is tender. Transfer stew with a slotted spoon to a large bowl.  Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.

Serve stew with biscuits.