Summertime BBQ Menu

Invite the gang over for a great time and great food

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Spicy Grilled Spareribs

  • Ingredients

    lb. pork spareribs1 tbsp. cumin1 tbsp. chili powder1 tbsp. paprika
    BBQ Sauce¼ cup onion, minced2 garlic cloves, minced1 tsp. olive oil1¾ c. ketchup½ c. brown sugar, packed ½ c. apple cider vinegar¼ c. honey3 tbsp. hot sauce1 tbsp. Worcestershire sauce ½ tsp. salt

  • Directions

    Preheat BBQ to 250°F. Remove membrane from ribs. In a bowl, mix cumin, chili powder, and paprika. Coat ribs with rub. Place on grill, cover with lid, and cook fully covered for 2 to 3 hours.
    Meanwhile, saute onions and garlic in olive oil in a saucepan over medium heat until fragrant and golden brown (3 to 4 minutes). Add ketchup, brown sugar, vinegar, honey, hot sauce, Worcestershire sauce and salt. Stir to combine.
    Once the meat is nearly finished, brush ribs with BBQ sauce well. Cook, covered, for the last 15 minutes of grilling time. Remove ribs from grill and slice to serve with more sauce.

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Summer Strawberry Spinach Salad

  • Ingredients

    Dressing
    ½ c. sugar    ¼ . apple cider vinegar2 tbsp. poppy seeds1½ tsp. minced onion¼ tsp. paprika¼ tsp. Worcestershire sauce½ c.canola oil
    Salad
    1 bag fresh spinach    2 c. fresh strawberries, sliced1 c. mandarin oranges, drained½ c. sliced almonds

  • Directions

    Combine the sugar, apple cider vinegar, poppy seeds, onion, paprika, and Worcestershire sauce in a blender until well combined. With the blender on low, slowly pour in the canola oil through the opening of the cover. Mix well.
    In a large salad bowl, place spinach, strawberries, drained mandarin oranges, and almonds. Just before serving, pour dressing over salad and toss to combine.

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Grilled Baby Potatoes

  • Ingredients

    1½ lb. baby potatoes
    2 tbsp. olive oil
    1 tbsp. fresh rosemary, chopped
    1½ tsp. sea salt, divided
    ½ tsp. black pepper
    Skewers (if using wood, soak in cold water before using)

  • Directions

    In a medium pot, place potatoes in cold water with 1 tsp. salt. Bring to a boil and cook for 10 minutes. Remove from the heat, drain, run under cold water and drain again. Place potatoes into a large freezer bag, and add oil, rosemary, salt and pepper. Shake well to coat potatoes. Marinate in the refrigerator for at least 30 min. When ready to grill, skewer potatoes and place on the grill. Turn frequently for about 25 to 30 minutes or until done.

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Pineapple Slice

  • Ingredients

    1¾ c. graham cracker crumbs 1 tbsp. sugar½ c. butter, melted1¾ c. icing sugar4 oz cream cheese, softened ½ c. butter, softened1 tsp. vanilla extract1 c. whipped dessert topping 2 ½ c. crushed pineapple, drained

  • Directions

    Preheat oven to 325°F. Lightly grease or spray an 8×8-inch baking dish. In a bowl, combine 1¾ cups of crushed graham crackers, ½ c. melted butter, and 1 tablespoon of sugar. Press the graham cracker mixture in the bottom of the baking dish. Bake for 10 minutes. Allow the crust to completely cool.
    With a mixer, cream together softened butter, cream cheese, and vanilla. Add icing sugar a half cup at a time. Mix until the cream cheese mixture is smooth. Evenly spread the filling over the cooled crust. Using the same bowl as the one used for the filling, gently fold the pineapple into the whipped topping. Gently spread the whipped topping over the cream cheese layer. Refrigerate for 4 hours to ensure the dessert is properly set and keep refrigerated until serving.

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Buttery Biscuits

  • Ingredients

    2 c. all-purpose flour, packed 1 tbsp. baking powder
    ½ tsp. salt
    ½ c. butter, cut in small pieces     1 c. buttermilk

  • Directions

    Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, and salt. Add butter in smallish pieces. With a pastry blender, combine flour mixture and butter until butter is pea-sized and mixture is crumbly. Add buttermilk and combine with a rubber spatula or large spoon until well combined but do not overmix. Roll out dough onto a lightly floured surface to ¾” thickness. Cut biscuits with a cookie cutter or glass. Place onto an ungreased baking sheet, ensuring biscuits are slightly touching. Bake for 10 minutes or until golden brown.