email this pageFood is potluck with folks bringing everything from dip to dessert. Ribs are the hands-down favorite, and most people cook them at home, then pack them up with potato salad, cole slaw and the like, leaving the barbecue free for hamburgers, chicken and corn.
Blue Cheese Coleslaw
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What’s a barbecue without coleslaw? To save time, the BBQ Queens start with a package of coleslaw from the produce department.
Ingredients
Ingredients
1 (16-ounce) package coleslaw
1 (4-ounce) package blue or feta cheese crumbles
½ cup vegetable oil
½ cup cider vinegar
1 garlic clove, minced
2 tablespoons sugar
1 teaspoon celery seed
Salt and pepper
Instructions
1 (4-ounce) package blue or feta cheese crumbles
½ cup vegetable oil
½ cup cider vinegar
1 garlic clove, minced
2 tablespoons sugar
1 teaspoon celery seed
Salt and pepper
1. Combine coleslaw and cheese in a large bowl.
2. Whisk remaining ingredients together in a separate bowl. Pour over coleslaw and toss to combine. Serves 8.
Recipe by Karen Adler and Judith Fertig, a.k.a. the Barbecue Queens.
This recipe first appeared in American Profile magazine.
2. Whisk remaining ingredients together in a separate bowl. Pour over coleslaw and toss to combine. Serves 8.
Recipe by Karen Adler and Judith Fertig, a.k.a. the Barbecue Queens.
Three Potato Salad
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Sweet potatoes add an interesting twist to this classic potato salad. If you can find purple potatoes, give them a try for some extra color.
Ingredients
Ingredients
2½ cups peeled, cubed sweet potatoes
2½ cups halved fingerling potatoes
2½ cups quartered baby red potatoes
1 cup light mayonnaise
½ cup Creole mustard
½ cup finely diced celery
¼ cup finely sliced green onions
½ teaspoon salt
Coarsely ground black pepper
Chopped chives (optional)
Instructions
2½ cups halved fingerling potatoes
2½ cups quartered baby red potatoes
1 cup light mayonnaise
½ cup Creole mustard
½ cup finely diced celery
¼ cup finely sliced green onions
½ teaspoon salt
Coarsely ground black pepper
Chopped chives (optional)
1. Place each variety of potato into its own small pot. Cover with cold water, bring to a boil. Reduce heat and simmer 10 minutes or until tender. Drain and chill.
2. In a large bowl, combine mayonnaise, mustard, celery, green onions, salt and pepper. Add potatoes; toss gently.
3. Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving. Serves 6.
Recipe by Doug Hosford, Relish Entertaining, June 2007.
Nutritional Information
2. In a large bowl, combine mayonnaise, mustard, celery, green onions, salt and pepper. Add potatoes; toss gently.
3. Cover and refrigerate 1 hour before serving. Garnish with chives, if desired, before serving. Serves 6.
Recipe by Doug Hosford, Relish Entertaining, June 2007.
Per serving: 280 calories, 13g fat, 4g prot., 37g carbs., 5g fiber, 860mg sodium.
Easy Oven Ribs
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These ribs cook at a low temperature for a long time, making them extra tender and great to make year roun
Ingredients
2 cups chili sauce (such as Heinz)
½ cup vegetable oil
½ cup chili powder
½ cup cider vinegar
¼ cup apple juice
2 tablespoons Worcestershire sauce
1 tablespoon allspice
1 cup packed brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
2 racks pork ribs
1. To prepare the marinade, combine all ingredients except ribs in a large bowl.
2. Place ribs in a large pan. Pour marinade over ribs, making sure to coat all sides. Refrigerate 12 to 24 hours.
3. Preheat oven to 300F.
4. Remove ribs from marinade; reserve marinade. Place ribs on the rack of a roasting pan. Bake, uncovered, 5 hours, basting with reserved marinade every 30 minutes.
5. After the last basting, place marinade in a small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Serve with ribs. Serves 6.
Recipe by Doug Hosford, Relish Entertaining," June 2007.
Nutritional Information
2. Place ribs in a large pan. Pour marinade over ribs, making sure to coat all sides. Refrigerate 12 to 24 hours.
3. Preheat oven to 300F.
4. Remove ribs from marinade; reserve marinade. Place ribs on the rack of a roasting pan. Bake, uncovered, 5 hours, basting with reserved marinade every 30 minutes.
5. After the last basting, place marinade in a small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Serve with ribs. Serves 6.
Recipe by Doug Hosford, Relish Entertaining," June 2007.
Per serving: 500 calories, 32g fat, 16g prot., 39g carbs., 3g fiber, 1520mg sodium.
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