We’re celebrating our independence this weekend! What better way than with some delicious, juicy ribs and lots of fresh veggies as sides! This is my special rib recipe, easy and so yummy! Be safe and enjoy this holiday!
BBQ’d Pork Loin Ribs
Summer Cucumber Salad
Sliced Heirloom Tomatoes
Herb Buttered Corn on the Cob
Sweet Tea with a Twist
BBQ’d Pork Loin Ribs
2 sides of pork loin ribs
1 cup ginger ale
1 cup good beer (I used Red Stripe)
1 tablespoonCajun rub (I use Sangre de Cristo Spice Co.’s, available on-line and at Island Natural Foods Market)
2 tablespoons brown sugar
Jack Daniel’s barbecue sauce
Preheat your oven to 325 degrees. Place the ribs in the ginger ale and beer, cover with foil and bake for 2 hours. Remove from the liquid and rub thoroughly with the Cajun spice mix and brown sugar. Refrigerate for 2 or more hours. Heat the grill to 350 degrees, place the ribs on the grilling rack and slather with Jack Daniel’s sauce. Grill, turning often, until both sides are cooked and caramelized. Serve with LOTS of paper napkins, or better yet, put a roll of paper toweling on the table!
Summer Cucumber Salad
2 large cucumbers, peeled and thinly sliced (I used a mandoline to get these almost paper thin)
2 teaspoon sea salt
juice of one large lemon
3 cloves of garlic, peeled and thinly sliced
4 teaspoons sugar
1/4 cup warm water
In a large bowl sprinkle the cucumber slices with salt, place wax paper over the top and place a couple of large cans on the paper to weight the mixture down. Let sit for a couple of hours then squeeze out the liquid and lightly rinse. Place the cucumber slices in a clean bowl and add the remaining ingredients. Allow to refrigerate for an hour or so before serving. I keep these in the refrigerator all summer. They are always cool and delicious!
Sliced Heirloom Tomatoes
Buy them locally at Uncle Don’s Local Market in all the various colors and sizes. Slice, sprinkle with a bit of sea salt and freshly chopped flat leaf parsley or basil….so good and so summery!
Herb Buttered Corn on the Cob
6 ears of corn, husks pulled back, not removed, and silks removed
4 tablespoons unsalted butter, softened
1 clove garlic, peeled and minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh flat leaf parsley, minced
1 tablespoon fresh chives, minced
2 tablespoons parmesan cheese
sea salt and pepper to taste
Mix the butter with remaining seasoning and slather on the corn. Pull the husks back over the corn ears and place on the grill with the ribs. I put these on the upper shelf and once the ribs are cooked I put them on the larger grill for just a few minutes.
Sweet Tea with a Twist
Sweet Tea is the “house wine” of the South, but my version has a bit of an adult twist! I like adding a shot of corn whiskey to each glass with some fresh mint to top it all off. A great new Georgia distillery Thirteenth Colony has their corn whiskey for sale at the 19th Hole on St. Simons Island. It also makes a great mint julep if you prefer. Here’s there website if you want more information or recipes: http://thirteenthcolony.com
3 Responses
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Maryanne Says:
You always make life seem so sweet down there, no matter what you are posting about.
Will be trying the cucumber salad this weekend.
Maryanne
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Melissa Says:
Thanks Maryanne. You’ll love the salad…so easy and so delicious! We’re having that meal along with chicken on the grill for those who don’t eat meat along with a Middle Eastern bread salad…yum!
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Velda Brotherton Says:
Sounds scrumptious. I’m always asked to take my famous potato salad when invited to the barbecue our kids have. My daughter says I ought to sell it and get rich. It has a secret ingredient too. Will try some of your recipes next time I’m hosting.
