Grilled Slow-Cooker Ribs

This week we begin our special recipes for the 4th of July. I hope these recipes make your holiday special! Patti

Difficulty: *

3 1/2 lbs pork loin back ribs
2 cloves of garlic, finely chopped or pressed
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
1 medium onion, sliced
1/2 cup Cola - yes, the beverage
1 1/2 cups barbecue sauce, your choice

1. Use cooking spray to coat the inside of a 4 to 5 qt. slow cooker. Remove the inner skin from the ribs and cut ribs into 4-inch pieces.

2. In small bowl, mix garlic, brown sugar, salt, pepper, and liquid smoke. Rub mixture into ribs.

3. Layer ribs and onion into slow cooker. Pour cola over the ribs.

4. Cover; cook on low heat for 8-9 hours, high heat for 4-5 hours.

5. Heat the gas or charcoal grill. Remove ribs from slow cooker; Place ribs on grill oer medium heat; brush with barbecue sauce; Cover grill and cook another 15 minutes.

Tips: Carbonated Cola adds a wonderful sweetness to the ribs, but you can use water instead.

Sum-Sum-Summertime Potato Salad

Dream of summer picnics year round with this can't-miss recipe!

Difficulty: **

Ingredients:

• 5 pounds red potatoes
  
• 4 eggs
  
• 2 c. mayonnaise
  
• 1/4 c. mustard
  
• 1 white onion, diced
  
• 2 green onions, thinly sliced
  
• 2 tsp. salt
  
• 1 tsp. pepper
  

Method:

1. Peel and boil potatoes for 20 minutes or until they are easily pierced with a fork. After draining, allow to cool for at least 30 minutes and dice into bite-sized cubes.
2. Boil eggs for 15 minutes. Cool for at least 30 minutes and dice.
3. Mix potatoes and eggs together in a large bowl. Blend mayonnaise, mustard, onion, salt and pepper. Slow fold into potato and egg mixture. Cool together for between 30 minutes and overnight before serving.
   

Tips:

• This is a very large recipe - meant to serve a larger group at a summer party. To cut down to a family-sized serving, use the following proportions:
• 1 1/4 lbs. red potatoes
• 1 egg
• 1/4 c. mayonnaise
• 1/4 white onion
• 1 tbsp. mustard
• 1/2 green onion, thinly sliced
• 1/2 tsp. salt
• 1/4 tsp. pepper
  
• For added zing, consider using spicy mustard.
• Additional items can be added to suit your taste, including carrots, celery and green peppers. Add them in proportion to the amount of white and green onion that you use.
  

Serves about 20 (original) or 4-6 (reduced).

Grilled Fillets of Fish California Style

Difficulty: **

Ingredients:

Sauce
1 1/2 cups chopped tomato
1 avocado, chopped
1/4 cup chopped green onions
4 oz. can diced green chiles, drained
2 tablespoons white wine vinegar
1 tablespoon oil
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro or parsley, if desired

FISH
1 1/2 lb. fresh or frozen cod, pollack, halibut or other firm fish, thawed
1 to 2 tablespoons oil or butter

In medium bowl, combine all ingredients for sauce; mix well. Cover and refrigerate. When read to BBQ, place fish on oiled grill 4 to 6 inches from medium coals. Brush lightly with 1 tablespoon oil. Cook 12 to 15 minutes or until fish flakes easily with fork, turning once and brushing lightly with remaining oil. To serve, top with sauce.

BROILER METHOD: Prepare sauce as directed above. Brush fish lightly with 1 tablespoon oil. Broil fish 4 to 6 inches from heat for 15 to 18 minutes or until fish flakes easily with fork, turning once and brushing lightly with remaining oil. Top with sauce.

TIP: To grill thin fillets of fish, wrap in heavy-duty foil that has been pierced several times with a fork.