Labor Day BBQ

We know it's been awhile since our last post but it's been a busy summer.  Now that the summer is winding down we figured a Labor Day BBQ post would be fitting, Another plus.... all three dishes use 4 items or less.......We have all three recipes in one post so Enjoy!!!

First up:  Slow Smoked BBQ Ribs

I smoke my ribs for 1.5 - 2 hours on the grill then wrap in foil and finish in the oven for another 1 - 1.5 hours on 225 degrees.

All my ribs I prep a day in advance by covering the ribs in yellow mustard and then rubbing with your favorite BBQ rub.  Wrap the ribs in foil or plastic wrap and place in the fridge till the next day.


Here's what you need:
The spray bottle just has a mixture of lime soda and apple cider vinegar. 

Prepare your grill by starting your charcoal onto one side for indirect heat and placing a pan on the other with apple juice, vinegar, or I'm using the soda/vinegar mixture.

When coals are ready place wood chunks on the hot coals and place the grate back on the grill.

Place your ribs bone side down over the pan, close the lid, slightly open the vent and let it be for at least an hour and let the smoke do it's thing.

Here's what my ribs looked like after an hour of smoke.  The were great just like this but I want to take them to awesomeness so I wrap then in foil, spray some of your liquid mixture in the foil and seal tightly and place in the oven on 225 for at least 1 - 1.5 hours.

Take the ribs out of the oven and let sit for at least 30 - 45 min's in the foil.  Preheat your oven to High Broil and moove your rack to the top level.  Take ribs out of the foil and onto a pan or sheet tray,  pour on your favorite BBQ Sauce and I sprinkled some brown sugar on top,  Place under broiler for about 5 min's, Keep an eye on it as it can burn quickly, you just want to caramelize and crisp up the top.

Ingredients:

1 - Rack of Spare Ribs

1 - Bottle BBQ Sauce


2 - Tablespoon Yellow Mustard

3 - Tablespoon BBQ Spice Rub

2 - Tablespoon Brown Sugar

1 - Cup Lemon Lime Soda

1 - Cup Apple Cider Vinegar



Deconstructed French Onion Soup

 
Our first side I'm calling a deconstructed french onion soup because it's super easy and taste just like it without all the mess of soup.


Here's what you:

Preheat oven to 375 degrees.

Slice a small top off the top of the onions and just a little off the bottom root part, peel the skin off. Next I used an apple corer to core out the middle but don't go all the way through the bottom, You just want to hollow out the middle some.

Next slice down the middle of the onion just to about an inch of the bottom, make another cut going the other direction the same way so that you have a cross pattern.  Carefully pry open the onion layers a lot like a blooming onion (make sure the onion stays together.  Place about 5 slices of butter in between onion layers and in the hollowed out middle.  Pour one packet of Onion soup mix over onion and wrap loosely in foil bit making sure it is closed tightly on the top.

Bake for about 45min's to 1 hour ( I made these as my ribs were resting before they went into the broiler.)
Once out of the oven let sit for about 10 min's to cool and help all the juices inside to set up.  Carefully open foil and spoon out into a bowl or plate, Pour remaining sauce over and serve as a side or as a meal in itself.

Ingredients:

2 - Large Vidalia Sweet Onions

2 - Lipton Soup Mix Packets

1 - Stick of Butter





Broccoli Slaw

Our final side actually happened by mistake and will now be a top favorite of ours.  I wanted to make coleslaw and bought some coleslaw mix at the store and was going to spruce it up, But when I got my coleslaw mix out it seems it had spoiled........I was pretty bummed because I had it all planned out and don't like it when things change like that especially when cooking.   But I didn't panic....I looked around the fridge and saw we had some fresh broccoli that we needed to use.....SO from that my Broccoli Slaw was born.


Here's what you need:

Dice up your broccoli and onions.  Peel, De-seed and Dice your cucumber.

Place all diced vegetables into a bowl and pour about 1/4 cup - 1/2 cup dressing over mixture and toss until incorporated.  Refrigerate for at least 1 - 4 hours to let the flavors meld.

 
Ingredients:

1 - Head Broccoli

1 - Large Cucumber

1- Red Onion

1/2 cup - Favorite Dressing (I used Panera's Fuji Apple Dressing which paired awesome with everything).