Barbeque Baby Back Ribs Slow Cook
2 Slabs of Ribs
Basic Dry Rub (makes 1 cup)
½ cup of sweet paprika
2 tablespoons ground cumin
2 tablespoons mild chili powder
2 tablespoons ground black pepper
1 teaspoon of cayenne pepper
2 tablespoons dark brown sugar
2 tablespoons of salt
1 tablespoon sugar
1 teaspoon dried mustard
1 tablespoon garlic powder
1 teaspoon of ground cloves or if you prefer ground allspice
Combine all ingredients in a bowl and mix well, should yield one cup.
*With your hands, rub the mixture into the ribs. (For Best Results, Marinate ribs in dry rub mixture (in the refrigerator ) overnight if you can. Of at least a couple of hours before grilling.
*Heat your gas or barbeque grill to a temperature of 170 to 220 degrees, if you are going to cook ribs slow - next place your ribs over “indirect heat” (slow cooking process) and cook from 4 to 6 hours.
If you are not going to cook ribs slow the here is the suggested temperature medium heat 325°. Cook the ribs slowly for 1-1/2 to 2 hours, over medium heat (325° to 350°) and over a drip pan half filled with water. If in the first 30 minutes the ribs are browning too quickly, shut the grill vents.
Determining when pork ribs are done is a little tricky, but after 1-1/2 to 2 hours, you can be virtually certain that the ribs are fully cooked. However, the meat's color is not an indication of doneness. Smoke from the coals or from burning wood chips can turn the interior of the meat pink and leave you with the impression that it's not cooked. If you can move the rib bones back and forth without a lot of resistance after 1-1/2 to 2 hours, the meat is cooked.
Crab & Cucumber Salad Served in Tomato Cups
1 Large Cucumber, peeled and chopped into cubes
1 (8 oz.) can of crab (drain off water)
1 tablespoon of lemon juice
1 tablespoon of fresh chopped dill
1 tablespoon of snipped chives
Salt & Freshly Ground Pepper to taste
¾ cups of sour cream
4 medium size tomatoes (scoop of some of inside to fill with crab salad)
Mix together (gently) drained crab meat lemon juice, dill, chives, salt and pepper. Combine with sour cream.
Serve in Fresh Tomato Cups.
SEMI-HOMEMADE EASY REFRIGERATOR LIME PIE
1 (8 oz.) bowl Cool Whip
1 can sweetened condensed milk
1 sm. can frozen limeade
1 Ready Made graham cracker pie shell
Mix together Cool Whip, sweetened condensed milk and limeade. Spread into pie crust. Chill. Keep refrigerated.
OLD FASHIONED POTATO SALAD
4 Med Potatoes boiled until tender
6 boiled eggs
¼ cup of mayonnaise (add more if you want it creamier)
1 ½ tablespoons of dill pickled relish (or sweet relish if you prefer or pickle juice)
2 stalks of celery chopped
2 med onions chopped
1/8 teaspoon dried mustard
½ tablespoon of apple cider vinegar (maybe substituted for pickle juice)
Salt & Pepper to taste
Mix potatoes with eggs, celery, onion, and pickle relish or juice and apple cider vinegar. In separate bowl, combine mayonnaise, pickle relish or juice, mustard, salt and pepper. Mix well and toss carefully with potato mixture. Salt and pepper to taste.
SEMI-HOMEMADE BARBEQUE BAKED BEANS
1/2 pound slab bacon, thickly sliced and chopped into 1/2-inch dice
2 (32-ounce) cans baked beans
1/2 cup ketchup *(Spicy Substitution Use Store brought Sweet Tangy Barbeque Sauce)
1/3 cup brown sugar
2 tablespoons hot pepper sauce
2 teaspoons of dried prepared yellow mustard
½ teaspoon liquid smoke
2 tablespoons honey *(want more Southern flavor use Molasses instead of honey)
Preheat the oven to 350 degrees
In a large bowl, stir together the baked beans, onion, brown sugar, honey ketchup, hot pepper sauce, liquid smoke, and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.
Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.
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