4th of July BBQ Ribs

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We did July 3 Sunday Roast at Oregon Ridge listening to the BSO Star Spangled Spectacular (I’ll post those pictures next) but then we had another family dinner on the 4th at the kids!

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Potato salad with cubed cooked white potatoes, chopped celery, red onion, cucumber and carrots, a touch of ranch dressing and mayo and freshly grated black pepper

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Asian Slaw with cole slaw cabbage mix (pre-packaged), grated ginger, mandarin oranges (canned), and Trader Joe Fat Free Asian Ginger salad dressing

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My Dad’s BBQ spare ribs: pork spare ribs sprinkled with Montreal steak seasoning and slow cooked in a 250-degree oven for 2+ hours – raise the temperature to 350-degrees for about 15-20 minutes after coating with BBQ sauce to let it caramelize a little. BBQ sauce: ketchup, grainy mustard, garlic powder, hot sauce (to taste), brown sugar, lemon juice, Worchestershire sauce – totally my dad’s recipe!

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My Heart’s Red White & Blue sundaes for dessert with Irish Cream whipped cream (and the strawberries were marinated in sherry & mango rum) YUM!!

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