1. HOW TO COOK AMAZING BARBECUE RIBS
2 1/2 tablespoons kosher salt
1 tablespoon dry mustard
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 pounds baby back pork ribs (8 racks)
Low-salt chicken broth (optional)
1 1/2 cups store-bought or homemade barbecue sauce plus more
PREP: 20 MINTOTAL: 2½ - 3½ HRS
Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2 hours for baby backs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely.
DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through).
Cover and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes.
Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
2. KIM'S BAKED BEANS
This is one of my mom's most requested recipe. Your gonna love it!
8 strips bacon cut in 1" segments
1 medium onion diced
1 1/2 lb ground beef
2 - 15 oz. cans butter beans
1 - 15 oz. can kidney beans
2 - 19.5 oz. cans pork-n-beans (or you could substitute 2 16 oz. Bush's Baked Beans that are on sale this week)
3/4 cup brown sugar
1/2 cup white sugar
1/2 cup ketchup
2 tsp mustard
2 tsp vinegar
salt & pepper to taste
Brown bacon and onion, then brown beef. Drain. Add all other ingredients. Mix. Bake uncovered for 1 hour at 350º
(or heat in crock pot approximately 1-2 hours on high or 3-4 hours on low)
3. PATRIOTIC FRUIT SALAD
4. RED, WHITE AND BLUE FRUIT SKEWERS WITH CREAM CHEESE YOGURT DIP
Servings: 24 • Size: 1 skewer, 1 tbsp dip
Calories: 85 • Fat: 1 g • Carb: 16 g • Fiber: 1 g • Protein: 3 g • Sugar: 6 g
Sodium: 128 mg • Cholest: 0 mg
For the cheesecake dipping sauce:
4 oz 1/3 less fat cream cheese, softened
1 cup fat free Greek yogurt
1 tsp vanilla
1/4 cup raw sugar
For the skewers:
14 oz angel foods cake, cut about 1-inch cubes
72-84 medium strawberries (about 3.5 lbs) stems removed
1 pint blueberries
24 to 28 skewers
In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves; set aside.
Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake. Finish each skewers with 3 blueberries. Place finished skewers on a platter and refrigerate until ready to eat.