Barbecued Country Ribs
What Are Country Style Ribs?
Cut from the top part of the pork loin, next to the shoulder blade. Different than your more traditional long bone spare ribs, these bones are shorter or just cartiledge instead of bone. But they are tasty. When barbecued, because they are not the long bone ribs these beauties keeps the meat moist and tender, and adds a lot of great flavor. They can be grilled over low, direct heat, or slow barbecued so they can be cooked longer for more tender eating. If you choose the latter then the meat will practically fall off the bone. Enjoy!
2 lbs. country style pork ribs sauce
1 tbsp. olive oil
1 med. onion, chopped
1 green pepper, chopped
1/2 cup celery, chopped
4 tbsp. lemon juice
2 tbsp. brown sugar
3 tbsp. worcestershire sauce
1/2 tsp. cayenne pepper
1 cup ketchup
1 cup water
1/2 tsp. dry mustard(mild or hot)
1 tsp. celery salt
This is a winner in my house around the 4th of July and I will definitely make this one again. Just be sure to wash ribs and pat dry before starting the cooking process.
Preheat oven to 425 degrees F
lay ribs in shallow 13×9 or larger pan, roast at 425 degrees F for 30 min.
In the meantime make sauce:
Saute onion, pepper and celery in the oil till soft
add all other ingredients .
simmer for around 20 minutes .
Pour sauce over ribs after the 30 min. roasting period
Reduce oven to 325 and roast for 1-1/2 – 2 hours.
Servce over hot buttered noodles.
This country style rib recipe allows you to slather on your favorite bbq sauce twenty to twenty five minutes before you remove ’em from the grill. Applying the sauce too soon may result in burning.
A Southern Fried Chicken
This recipe never goes out of style. This finger-licking good fried chicken recipe
is perfect for any 4th of July celebration. If you want to change this and make it a
bit healthier substitute the all-purpose flour with unbleached all-purpose flour.
Original Recipe Yield 6 servings
* 3 cups all-purpose flour
* 1 tablespoon seasoned salt
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon coarse ground black pepper
* 2 eggs
* 4 cups buttermilk
* 1 cup barbeque sauce
* 2 tablespoons Worcestershire sauce
* 1 tablespoon steak sauce
* 1 (3 pound) whole chicken, cut into pieces
* 2 cups oil for frying
1. In a large shallow dish, mix together flour, seasoned salt, garlic powder,
onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in
buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
2. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at
least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190
3. Cook chicken in hot oil until golden brown on both sides, about 10 minutes
Make sure when frying the chicken you keep a close eye on it. You want it to be
perfectly crispy, not too soft and not too dark or too crunchy that it will fall
apart. Perfect to enjoy with a comforting and familiar side dish.
Savory Herb Roasted Potatoes Recipe
This makes a wonderfully tasty side dish and it is very easy and simple to prepare.
Be sure and check potatoes every few minutes so they won’t stick and get too hard.
Your goal is to have them crunchy on the outside and soft on the inside.
* 4-6 Servings
* Prep: 15 min. Grill: 25 min.
* 2 pounds red potatoes, cut into wedges (about 6 medium)
* 1-1/3 cups French’s® Original or Cheddar French Fried Onions
* 1/4 cup minced parsley
* 6 garlic cloves, halved
* 6 sprigs thyme or rosemary
* 2 tablespoons Crisco® Light Olive Oil or Canola Oil
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 2 ice cubes
1 large foil oven roasting bag
* Toss first nine ingredients in a large bowl. Open foil bag; spoon potatoes
into bag in an even layer. Seal bag with tight double folds. Place bag on baking
sheet. Place bag on grill over medium-high heat. Cover grill and cook 25 minutes
until potatoes are tender, turning bag over once. Return bag to baking sheet and
carefully cut top of bag open. Sprinkle with additional French fried onions if
* Oven Method: Bake at 450° for 25-30 minutes or until potatoes are tender.
Yield: 4-6 servings.
When ready to serve arrange on a colorful 4th fo July serving platter, and drizzle
with a little extra-virgin olive oil. This recipe is quick to make and is perfect to
pair with either chicken or burgers.
FLAG CAKE – 4th of July Independence Day Cake
Fourth of July would not be complete without this cake. Not only is this recipe
delicious and fun to make abut its also full of patriotic colors. It is important to
be sure you have all of the tools necessary for this receipt for it to come out
picture perfectly right. One good tip I find is you want a perfectly flat top, which
is easier to decorate for this specific type of cake, so use the flat bottom of your
cake, just flip it over. Then you will have a perfectly flat surface to decorate
1 package (2-layer size) white cake mix (plus ingredients to make cake-listed on box)
1 package (4-serving size) JELL-O brand gelatin, any red flavor
1 cup boiling water
1/2 cup cold water
3 1/2 cups (8-ounce container) Cool Whip brand whipped topping, thawed
1 pint strawberries, washed and sliced
1 cup blueberries, washed
1 cup Kraft miniature marshmallows
13 x 9 baking pan
Large fork (two-pronged type)
Medium mixing bowls
Rubber scraper or large spoon
Large tray or cutting board (must be larger than 13 x 9 pan)
Grease 13 x 9 pan with margarine and dust lightly with flour. Prepare, mix and bake
cake mix according to package directions. Cool cake for 15 minutes.
With large fork, make holes in cake about every 1/2 inch.
Pour gelatin into mixing bowl. Add cup of boiling water and use scraper to mix
thoroughly until gelatin is completely dissolved. Use measuring cup to pour gelatin
over cake. (It will run down into holes, making sliced cake have red stripes.)
Chill cake in refrigerator 3 to 4 hours.
Cover tray with aluminum foil.
Put about one inch of warm water in kitchen sink. Take pan out of refrigerator and
dip bottom (don’t let water come up over sides) into water for about 10 seconds. Put
large tray on top of cake, and invert.
Frost sides and top with whipped topping. Arrange strawberries and marshmallows in
alternating rows for stripes, leaving upper left for field of blueberries. Chill
again until time to serve.
Make sure to choose your cooking pans wisely. Aluminum pans are best because they
produce a tender, light cake. Brown or dark non-stick or glass pans absorb heat
which makes the cake brown faster so oven temperature should be lower if using this
type of pan.
Be sure to cool the cake properly before decorating. A good helpful tip for
decorating would be to use toothpicks to lightly outline areas where you will be
adding your decorations. And if there is a mistake you can easily just smooth the
frosting out and try again.
Red, White ‘n’ Blue Salad Recipe
Beautifully colorful dessert that is also visually stunning. Feel free to substitute
red or blue fruits for any others that are fresh, bursting with color and in season.
Of course these are expected to be served chilled but fruit flavor improves greatly
if served warm or at room temperature.
* 14-16 Servings
* Prep: 30 min. + chilling
* 1 package (3 ounces) berry blue gelatin
* 2 cups boiling water, divided
* 2-1/2 cups cold water, divided
* 1 cup fresh blueberries
* 1 envelope unflavored gelatin
* 1 cup heavy whipping cream
* 6 tablespoons sugar
* 2 cups (16 ounces) sour cream
* 1 teaspoon vanilla extract
* 1 package (3 ounces) raspberry gelatin
* 1 cup fresh raspberries
* Whipped topping and additional berries, optional
* In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1
cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate
until firm, about 1 hour.
* Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water;
let stand for 1 minute. Add the cream and sugar; cook and stir over low heat
until gelatin and sugar are completely dissolved. cool to room temperature.
Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until
* In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in
remaining cold water. Add raspberries. Spoon over cream layer. Chill until set.
Garnish with whipped topping and additional berries if desired. Yield: 14-16
Nutrition Facts: 1 serving (1 each) equals 179 calories, 11 g fat (7 g saturated
fat), 40 mg cholesterol, 46 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.
I will definitely choose this one for my next fourth of July family gathering. Be
sure to use the brightest and most colorful fruits available. Here all of the
ingredients of this salad come together beautifully. And to add an additional splash
of color, garnish the sides with bright red or blue flowers. Even sprinkle some
chopped mint on top of each serving for some added cool flavor.
Beef-and-Lamb Burgers with Cheddar and Caper Rémoulade
Unlike your traditional burger recipe, this is a new and different recipe to add to
your 4th of July meal. This combination of beef and lamb make for a mouth watering
delicious experience during this holiday. Just make sure the meat is cooked
thoroughly. One good tip is to let the meat baste in a bit of olive oil, this gives
a distinctive flavor to your beef and lamb and keeps the meat moist and succulent.
Total Time: 30 min
* 4 cornichons, coarsely chopped
* 3 tablespoon(s) parsley leaves, coarsely chopped
* 2 teaspoon(s) drained capers
* 1 clove(s) garlic
* 1/2 cup(s) mayonnaise
* 1 tablespoon(s) whole-grain mustard
* 3/4 pound(s) ground beef, preferably 80 percent lean
* 1/2 pound(s) ground lamb
* Kosher salt and freshly ground black pepper
* 4 English muffins, split
* 4 thin slices of aged cheddar, preferably farmhouse
* Tomato slices and thinly sliced English cucumber, for garnish optional
1. Light a grill. In a mini food processor, pulse the cornichons with the parsley
leaves, capers, and garlic clove until finely chopped. Add the mayonnaise and
mustard and pulse until blended.
2. In a large bowl, gently mix the ground beef with the ground lamb and season
generously with salt and pepper. Form the meat mixture into four 1-inch-thick
patties and make a slight indentation in the center of each one with your thumb.
Season the burgers with salt and pepper.
3. Grill the English muffin halves cut side down until toasted, about 1 minute.
Flip the muffins and grill for 30 seconds longer. Transfer to a work surface cut
side up and spread the bottom halves of the muffins with the caper rémoulade.
4. Grill the burgers over high heat until they are nicely charred on the bottom,
about 4 minutes. Flip the burgers, top them with the cheddar cheese, and grill
until cooked to medium and the cheese melts, about 4 minutes longer. Transfer the
burgers to the toasted English muffins and let rest for 5 minutes. Top the
burgers with the tomatoes and cucumbers if desired, close the burgers, and
If you want something a little different try serving with a different variety of
buns for your guests to choose from and garnish the burger with the brightest
colorful topping you can find.
Fourth of July Roasted Tomato Salsa Recipe
This amazing salsa recipe with its zesty flavor can be added to a number of fun 4th
of July finger foods. Salsa’s are based on the tomatoes, onions and cilantro so be
sure to get brightly colored and fresh ones. Another good idea would be to remove
the seeds from the tomatoes when you cut them up.
2 pounds Roma tomatoes, cut in half lengthwise
1 medium white onion, cut into six wedges
1 large garlic clove, halved
a couple pinches of finely ground sea salt
2-3 tablespoons of extra-virgin olive oil
1 medium dried guajillo chile pepper, soaked in boiling water until softened,
and then drained
1 -2 chipotles in adobo sauce (canned)
1/2 cup cilantro, roughly chopped
Heat oven to 400F degrees. Now gently tossed the tomatoes, onions, garlic, and salt
with the olive oil in a large bowl. After they are nicely coated arrange in a single
layer, tomatoes cut-side facing up, across a parchment-lined baking sheet. Roast in
the oven for 25-30 minutes or until the tomatoes start to collapse and the onions
begin to caramelize a bit. Remove from the oven.
Puree the chiles (both the guajillo and chipotles) with the roasted garlic and two
roasted tomato halves. Chop the remaining tomatoes by hand (once they’ve cooled a
bit). Chop and add the onions as well. Season with salt and stir in the cilantro.
Makes about 2 1/2 cups.
When you are ready to serve sprinkle some fresh basil on top for some added flavor.
Also try to get the blue and red tortilla chips and serve on a colorful 4th of July
platter and dip dish.
Nothing tops off this red, white and blue 4th of July holiday more than a colorful
non-alcoholic drink for the whole family to enjoy. When you are ready to serve to
your guests freeze some cranberries in ice cubes, this would add a nice touch to
this wonderful family holiday beverage.
* Ice cubes
* Cranberry juice
* Wild Berry flavor Gatorade Fierce
* Diet 7-Up
1. Fill a clear glass with ice cubes. Pour the drink with the most sugar
(check the nutrition label) into the glass. For our red, white, and blue
recipe, start with the cranberry juice.
2. Very slowly add a beverage that contains less sugar — in this case, Wild
Berry flavor Gatorade Fierce. Be careful to pour it onto an ice cube — not
directly into the other drink — to keep them from mixing.
3. Use the same technique to add a layer of Diet 7-Up.
When pouring this beverage make sure glasses are pretty but clear so you r guests
can see the beautiful colors. Adding a stir stick with an American Flag for your
guests to mix their drinks with would add a nice 4th of July touch.
This is the perfect adult beverage to enjoy during your 4th of July celebration. Be
sure to measure the ingredients properly for each glass. Serve drinks icy cold.
Always put ice in the glass first before pouring ingredients that way the liquids
are chilled as they are poured over the ice.
10 oz pkg frozen strawberries in syrup, thawed, undrained
3 cups orange juice (made from concentrate)
2 bottles champagne
6 strawberries with stems, halved (optional)
orange peel strips (optional)
In blender puree the strawberries. In a nonmetal bowl or pitcher, combine strawberry
puree, orange juice and champagne; mix gently. Serve over ice. Garnish each glass
with strawberry halves and orange peel strips
This beautiful smooth and tangy 4th of July drink is perfect when served in
individual champagne flutes. These should be preferably pre-chilled in the
refrigerator or let them sit in shaved ice before using in refrigerator or let them.
Then remember to stir gently to preserve the bubbles!