Ribs, macaroni salad, cornbread, watermelon, mom's baked beans, and a strawberry cider!
For the ribs:
I buy the triple pack of St Louis Style pork ribs from Costco. It feeds a crowd.
Rub Ingredients:
* 1 1/2 cups dark brown sugar
* 1 1/4 cups sugar
* 1/2 cup salt
* 1/4 cup ground black pepper
* 1/4 cup paprika
* 2 to 4 slabs baby back ribs
*** to add some heat try a little cayenne ***
* 1 1/2 cups dark brown sugar
* 1 1/4 cups sugar
* 1/2 cup salt
* 1/4 cup ground black pepper
* 1/4 cup paprika
* 2 to 4 slabs baby back ribs
*** to add some heat try a little cayenne ***
This made more than enough for 3 racks and I just mixed it together in a tupperware and kept it for later.
Directions:
Combine all the ingredients for the dry rub in a mixing bowl. Rub the ribs with the dry rub. Lay on a doubled sheet of aluminum foil. Wrap ends over first, then fold up sides and crinkle tightly closed around rack (as little air as possible, without tearing the foil). Let marinate in refrigerator for 8 hours or overnight.
Preheat oven to 275 degrees F.
Without unwrapping foil cocoons, place ribs on a large baking pan lined with more aluminum foil (the juice will leak and you don't want the sugar to burn to your pan). Place in middle rack of oven. Let roast for 2 1/2 to 3 hours.
Adding the BBQ Sauce:
Preheat grill to medium heat.
Take ribs out of the oven and open the foil before placing it on the grill. The meat will be so tender, you do not want to put the ribs directly on the grill. Cook for 20 more minutes, turning and basting with sauce. Serve directly from the grill, pulling the foil to a cooler end where it will continue to get smoke, but not burn.
Directions:
Combine all the ingredients for the dry rub in a mixing bowl. Rub the ribs with the dry rub. Lay on a doubled sheet of aluminum foil. Wrap ends over first, then fold up sides and crinkle tightly closed around rack (as little air as possible, without tearing the foil). Let marinate in refrigerator for 8 hours or overnight.
Preheat oven to 275 degrees F.
Without unwrapping foil cocoons, place ribs on a large baking pan lined with more aluminum foil (the juice will leak and you don't want the sugar to burn to your pan). Place in middle rack of oven. Let roast for 2 1/2 to 3 hours.
Adding the BBQ Sauce:
Preheat grill to medium heat.
Take ribs out of the oven and open the foil before placing it on the grill. The meat will be so tender, you do not want to put the ribs directly on the grill. Cook for 20 more minutes, turning and basting with sauce. Serve directly from the grill, pulling the foil to a cooler end where it will continue to get smoke, but not burn.
Macaroni Salad
Ingredients:
1 lb macaroni noodles
1 diced red pepper
4 stalks of celery diced
frozen peas
shredded cheddar cheese
Dressing: (I needed 3 times the amount of dressing to keep my mac salad moist and tangy)
1 cup mayo
1/4 cup white vinegar
3 tablespoons sugar
1 tablespoon yellow mustard
2 tablespoons sweet relish
1 teaspoon salt
1/2 teaspoon black pepper
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