Sharie's tasty 4th of July rack (of ribs)...

Cole slaw--just a bag from the store and Cole Farms Old Fashioned Cole Slaw Dressing--at Stop & Shop in the lettuce area.

 Ribs--

2 tbl brown sugar
1 tbl paprika
1 tsp dry mustard
1 tsp dried oregano
Kosher salt and black pepper
4 lbs baby-back ribs (2-3 racks)
1/2 C Dijon mustard
1/2 C balsamic vinegar
1/4 cup honey



1. Combine the brown sugar, paprika, dry mustard, oregano, 2 tsp salt, and 1/2 tsp pepper to make the rub.
2. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone. 2-2 1/2 hrs at 275 degrees.
3. Combine the Dijon mustard, vinegar, and honey to make a sauce. Transfer 1/2 cup of the sauce into a small bowl for serving.
4. Grill the ribs on med-high, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.

Enjoy!!

Sharon

Linda Clock's Killer Chili

Ingredients:

3-4 lb ground beef

1 or 2 onions

1 pepper

2 cans large plum tomatoes

4 tablespoons chili powder

large can red kidney beans (include sauce)

1 can chick peas (puree if you like)

Prepare:

Brown ground beef and drain

Saute onions and pepper

Add tomatoes

Add chili powder

Add salt & pepper

Cover, simmer for at least 2 hours

Add kidney beans and chick peas

Add a dash of hot sauce if you dare (yes, dare)

Serve with shredded cheddar cheese melted on top

Have a glass of water and an ice cold Dixie close by

Suggested music: Put on the Iguanas real loud: