I can not believe this is Memorial week-end, the official start of summer. One thing I know, Memorial Day
comes, you turn around and it is July 4th and you turn around again and it is Labor Day. Summer is such fun–a blur of activities. This Memorial Day I am giving you permission to take it easy. Have your family and friends over but enjoy the day. Herolds Salads is a local company with great side dishes. Your butcher shop will have these in stock. Pick up a side dish from your local meat market. My favorite is the New England Maple potato salad. We have a lot of great varieties to choose from.
Why not make barbecue ribs for this week-end and pick up the sides. You can relax and enjoy this week-end. Here is a no fail recipe for barbecue ribs–whether you want to cook on the grill or on the oven. Enjoy and have a wonderful Memorial Day!
Barbecue Ribs
3 slabs of pork ribs
2 Tablespoons of Smokey Barbecue Seasoning
24 oz. jar of Walnut Creek Apple-butter Barbecue sauce
If you want grill flavor for your ribs, fire up the grill and start the ribs on the grill. Rub the Smokey Barbecue Seasoning on the ribs and cook them on the grill for 45 minutes (turning twice) to bake in that charcoal flavor. Preheat the oven to 350 degrees. Transfer the ribs into a pan, and cover with foil. Cook for an additional 4 hours or until fork tender. (If you do not start on the grill–cooking time will be 5 hours). Remove foil. Pour off any excess juice in the pan and return the ribs to the pan. Coat the ribs with barbecue sauce, reduce the heat to 275 degrees and cook for an additional 40 minutes. You can cover the ribs with foil to retain the moisture. The ribs should be falling off of the bone. When I cook ribs, I want complete surrender–I don’t want those ribs fighting back.
Cut up a cantaloupe and watermelon and you have the perfect Memorial Day meal. Enjoy and remember what this holiday is all about.
Until next time… From our Butcher’s Block to your Table.
