Happy 4th of July…wow summer is flying by. I am so sorry for all my followers in the Washington DC/Virginia/Maryland area for your power outages and the stifling heat. Please come to Maine, we know how to summer here warm days and cool nights.
I have put a 4TH OF JULY party together on my blog, tablescape ideas, table runners, drink ideas served in mason jars and the galvanized buckets to serve them in!
As for food RIBS on the grill (yum), salads and dessert!
www.Potterybarn.com $69 flag runner
- 8 cups water
- 3 cups Tequila
- 3 cups Cranberry Juice
- 2 large can frozen limeade
RIB RACK $13 www.foodnetwork.com
Dry Rub Recipe: Recipe courtesy The Deen Brothers, 2008
- 1 tablespoon paprika
- 1 1/2 teaspoons dark brown sugar
- 1 1/2 teaspoons finely grated orange zest
- 1 1/4 teaspoons salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper, to taste
- 4 pounds baby back ribs, cut into 2-rib portions
In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover with plastic wrap and refrigerate ribs for at least 2 hours or up to 12 hours.
Preheat the grill to medium heat.
Arrange the ribs on the barbeque and grill for 40 to 45 minutes, turning with tongs occasionally until meat is tender and crisp on the outside.
Kansas City Style Pork Ribs
Recipe courtesy The Neelys
- Prep Time:
- 15 min
2 slabs pork spare ribs, 3 pounds each
- Kansas City Barbeque Sauce, recipe follows
- 2 cups brown sugar
- 1/2 cup dry mustard
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
Kansas City barbeque Sauce:
- 2 tablespoons vegetable oil
- 1 (about 2/3 cup)small onion, finely diced
- 3 cups water
- 1 cup (2 (6-ounce) cans) tomato paste
- 1/2 cup brown sugar
- 2/3 cup apple cider vinegar
- 1/4 cup molasses
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
Do not forget the salad…http://celiabedilia.com/2012/07/01/salad-season-yippee-here-are-my-new-favorites/
BEST PART OF THE DAY…LOVE THIS RECIPE
From WWW.BHG.COM Berry Trifle
- 1 4-serving-size package instant vanilla pudding mix
- 2 cups milk
- 1 8 ounce package cream cheese, softened
- 1 6 ounce container vanilla yogurt
- 1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
- 6 cups strawberries, quartered
- 2 cups blueberries and/or raspberries
- 1 recipe Berry Sauce
- 2 cups fresh or frozen (thawed) strawberries or raspberries
- 2 – 3 tablespoons sugar
- 1 tablespoon raspberry liqueur, rum, or orange juice
In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.
Happy 4th of July! You guys are the best friends a blogger could have, thank you for your comments and likes. I love blogging! If you do not follow please click the follow button! Let me know you favorite recipes or ideas I love your comments.
HAPPY BIRTHDAY AMERICA
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