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Maple Mustard Glazed Spareribs
Creamy Cabbage Slaw
Grilled Corn on the Cob
Grilled Bruschetta with Tomato, Olives and Basil
Fresh Fruit Platter
Chocolate Chip Cookies

Whether it's a holiday celebration or not, grilling and eating outdoors is the best way to enjoy the summer weather.  This menu is ideal for celebrating the 4th of July or just celebrating any backyard get-together with family and friends. 

The sparerib recipe serves four and can easily be doubled.  Just allow at least 1 pound of spareribs per person - or more if you want to be sure everyone is well fed and you can have leftovers for a midnight raid on the refrigerator!  The ribs are  grilled using the indirect method of heat on a grill with a hood.  Hot coals are placed on two sides of the grill with a foil drip pan in the center and the ribs are placed on the grid over the foil pan.

The creamy cabbage slaw has a nice zing to it from the lemon juice and dry mustard and will go perfectly with the taste of the ribs.  Rounding out the menu is delicious grilled corn with butter and herbs, and bruschetta with tomato and olives - just be sure to use the best rustic style bread you can find.  You can also serve the bruschetta as an hors d'oeuvre with drinks before dinner.

Cold and refreshing summer fruits attractively placed on a platter along with  home made or store-bought chocolate chip cookies will complete the meal and make it easy on the cook!


Maple-Mustard Glazed Spareribs

4 pounds pork spareribs
1 Tablespoon seasoned salt
1 Tablespoon vegetable oil
1 onion, coarsely chopped
1 teaspoon whole black peppercorns, crushed
1 cup 100% real maple syrup
1/2 cup white vinegar
2 tablespoons water
2 tablespoons Dijon style mustard

Sprinkle spareribs with seasoned salt.

For glaze: in a saucepan cook onion in hot oil until tender. Add peppercorns, maple syrup, vinegar, water, mustard, simmer 20 minutes.

Place a foil drip pan in the center of the grill; arrange slow burning coals on both sides of drip pan. Place ribs on grill over the drip pan; lower the grill hood. Grill ribs about 1 hours, turning once. During cooking, brush the ribs occasionally with glaze.  Serves 4.

Note:  if you have a gas grill with two burners, leave one burner off and put the ribs on the off side with a drip pan underneath.


Creamy Cabbage Slaw

1 3 lb. head  *green cabbage, cored and shredded
4 organic carrots, peeled and shredded
cup mayonnaise
cup sour cream
3 tablespoons lemon juice
2 teaspoons dry mustard
1 teaspoon celery seed
salt & black pepper to taste

*use half green and half red cabbages

In a large mixing bowl, toss together cabbage and carrots. In a small bowl, stir together remaining ingredients and blend well. Taste for seasoning and adjust. Pour dressing over slaw and toss well. Cover and refrigerate for several hours, stirring occasionally.  Yield:  8 servings

Grilled Corn on the Cob

Shuck the corn (8 to 10 ears), and peel back the husks to the bottom end but do not remove the husk but just remove the silk.  Brush each cob with olive oil or softened butter and sprinkle with dried herbs such as oregano, and salt and pepper.  Fold back the husk to cover the corn and soak the ears in water for at least 15 minutes.   Remove from water and place on a hot grill; cook for about 10 minutes turning the ears occasionally.  Yield:  8 servings


Grilled Bruschetta with Tomatoes, Olives and Basil

Seed and remove the pulp from 6 Roma tomatoes.  Cut the tomato flesh into small cubes and place in a medium bowl.  Remove the pits from about 12 Kalamata olives or a mixture of your favorite olives; chop olives and add to bowl with tomatoes.  Tear 6 large leaves of fresh basil into small pieces .  Add approximately cup extra virgin oil to the tomatoes and olives and stir to combine.  Season with salt & pepper to taste.

Cut 10 or 12 half-inch thick slices of a dense Tuscan other country style bread. (French or Italian bread will also work well) Place the slices on a grill long enough for the bread to slightly brown and show the grill marks on both sides.  Spoon 1 or 2 tablespoons of the tomato mixture on to each grilled bread slice and serve.

Fresh Fruit Platter

A juicy assortment of chilled summer fruits such as watermelon wedges, fresh peaches and nectarines, plums, mango or pineapple on an attractive platter makes a delicious and easy dessert.  Here are a some suggestions:

Watermelon - cut into serving size wedges

Pineapple - cut in half lengthwise right through the crown.  Cut each half in half again.  Remove the core from each quarter of pineapple.  Using a grapefruit knife or other serrated blade, slice the fruit on each quarter into cubes.   Serve all four quarters in a star pattern on the serving platter.

Carambolas (Star Fruit) - This star shaped fruit when cut into slices is delicious as well as attractive on the platter.

Bing Cherries - This summer's bounty of fresh cherries is terrific - just sprinkle them around the other fruit on the platter.

Kiwi - Just peel and cut into wedges or slices and arrange on the fruit platter

Tate's Chocolate Chip Cookies

This is the easiest recipe.....just buy these cookies or if they are not available to you, buy cookies from your favorite bakery and serve!




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