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It is hard to believe that we'll be celebrating Labor Day in a few days. The holiday reminds me that the summer, which seemed so short, is over. Though it won't be the last of grilling (we do it in the dead of winter,) it will probably be the last excuse for a barbecue party as the seasons change.
Any of your family favorites would be appreciated, from hot dogs and burgers to beef, chicken, fish or pork. My choice this year will be sweet and tangy baby back ribs. They are so great for a party because they cook first in the oven before finishing on the grill briefly to baste and brown.
Accompanied by favorite sides and a simple yummy dessert it's a fitting finale to summer.
Saucy Baby Back Ribs
(These tasty ribs bake in the oven then brown on the grill)
4 pounds baby back pork ribs
Sauce:
2 cups ketchup
2 cups cider vinegar
1 cup corn syrup
1/4 cup packed brown sugar
1/4 cup root beer
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. hot pepper sauce
Directions: In large saucepan, combine all sauce ingredients. Bring to boil. Reduce heat and simmer, uncovered 20 to 25 minutes or till slightly thickened, stirring occasionally. Set aside 3 cups for basting and serving.
Brush remaining sauce over ribs. Place bone side down on rack in a large shallow roasting pan. Cover tightly with foil and bake at 325-degrees F for 2 hours or till tender. Remove from the oven.
Pre-heat covered grill to medium heat. Using long handled tongs and a paper towel dipped in cooking, oil rub over grill grates. Grill ribs, covered, 15 to 25 minutes, or till browned, turning and brushing occasionally with some of the reserved sauce.
Cut into serving-sized pieces; serve with remaining sauce. Serves 8.
Cornbread Salad
1 box Jiffy cornbread mix
1/3 cup milk
1 egg
2 cans black beans, drained and rinsed
2 cups cherry tomatoes, halved
1 cup (1 bunch) green onions, sliced
2 cups feta cheese
1 (10-ounce) bag frozen corn or fresh cut from cob
1 sweet red pepper, diced
Southwestern Salad Dressing:
2 cups Greek yogurt
1 lime, juice and zest
2 T. honey
1 tsp. cumin
3 tsps. chili powder
4 tsps. apple cider vinegar
Directions: Prepare and bake cornbread in 8 or 9-inch square baking pan according to package directions. Cool completely, cut into cubes. Set aside. In small bowl, combine all dressing ingredients. Set aside a few tomatoes and green onions for the top of salad.
In a clear glass bowl, build layers of one half of each ingredient in the following order: cornbread cubes, beans, tomatoes, green onions, cheese, corn, red pepper and the dressing. Repeat. Add reserved tomatoes and green onions to top of the salad. Cover and refrigerate for several hours to allow flavors to mingle. Serve the same day.
S'mores Dessert Wraps
Creamy peanut butter
Flour tortillas
Miniature marshmallows
Miniature semisweet chocolate chips
Vanilla ice cream
Chocolate shavings
Directions: Spread 2 tablespoons peanut butter on each tortilla. Sprinkle half of each tortilla with 1/4 cup marshmallows and 2 tablespoons chocolate chips.
Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil and seal tightly. Grill, covered, over low heat for 5 to 10 minutes, or till heated through.
Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings if desired.