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While July 4th is celebrated as Independence Day in the United States it is also the real start of an American passion called barbecue. It is picnic time. It is a time when family and friends get together and eat. We are starting to see the great summer squashes and tomatoes and peppers and corn. It is a great time to celebrate wi

Nothing says summer like ribs! I can’t have a barbecue at my apartment so I went two different routes to get my ribs, one is the oven and the other is the crockpot.

Cajun Ribs
Serving Size: 8    

Amount     Measure              Ingredient -- Preparation Method
--------        ------------             --------------------------------
5               pounds                pork country-style ribs -- with bone
2               tablespoons        Cajun spice -- * see recipe
½              cup                      Cajun Barbecue Sauce -- * see recipe

Rub Cajun spice onto all sides of the ribs. Let set in the refrigerator for 30 minutes.

Heat oven to 350°F.

Place ribs on a broiling pan. Cook for 90 minutes.

Increase heat to 425°F.

Remove ribs from oven and brush with Cajun barbecue sauce.

Bake ribs for 10 minutes.

Turn ribs over and brush again with sauce. Cook for an additional 10 minutes.

Turn ribs to third side and brush with remaining sauce. Cook for an additional 10 minutes.

Per :  472 Calories; 36g Fat (70.2% calories from fat); 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 133mg Cholesterol; 274mg Sodium.  Exchanges: 0 Grain (Starch); 4½ Lean Meat; 2½ Fat.

Notes: Brush ribs on all three sides each time.

Cajun Spice Mix
Serving Size: 12    

Amount     Measure             Ingredient -- Preparation Method
--------        ------------             --------------------------------
4               teaspoons           paprika
2               teaspoons           salt
2               teaspoons           garlic powder
1               teaspoon             black pepper
1               teaspoon             white pepper
1               teaspoon             cayenne pepper
2               teaspoons           mustard powder
1               teaspoon             thyme
1               teaspoon             oregano
1               teaspoon             cumin powder

Put all the spices into either a spice grinder or mortar and pestle. Mix thoroughly. Store in a jar with lid.

Per Serving: 8 Calories; trace Fat (25.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 356mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fat.

Notes: This can be used as a spice or a rub.

Cajun Barbecue Sauce
Serving Size: 8    

Amount     Measure              Ingredient -- Preparation Method
--------        ------------             --------------------------------
2                tablespoons        molasses
1                tablespoon          Tiger Sauce -- or other chili sauce
2                cloves                 garlic -- minced fine
1                whole                  shallot -- minced fine
1                tablespoon          low sodium Worcestershire sauce
1                tablespoon          Dijon mustard
8                ounces                no salt added tomato sauce
½               teaspoon             cayenne pepper
½               teaspoon             seasoned salt
¼               teaspoon             seasoned pepper
2                tablespoons        red wine vinegar
1                tablespoon          olive oil
¼               cup                      light brown sugar
⅛               teaspoon             crushed red pepper
¼               cup                      low sodium catsup

Heat oil in small saucepan. Add shallots and garlic and cook until tender.

Add cayenne pepper, salt, pepper, and crushed red pepper. Cook for 30 seconds.

Add remaining ingredients and cook until bubbling. Reduce heat and cook for 15 minutes to blend flavors.

Makes 2 cups.

Per Serving: 75 Calories; 2g Fat (21.5% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 161mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; ½ Vegetable; ½ Fat; ½ Other Carbohydrates.

Cherry Ribs
Serving Size: 8    

Amount     Measure               Ingredient -- Preparation Method
--------        ------------              --------------------------------
4                pounds                pork country-style ribs
8                ounces                no salt added tomato sauce
2                tablespoons        balsamic vinegar
½               cup                      brown sugar, packed
1                whole                   shallot -- finely minced
1                clove                    garlic -- finely minced
2                tablespoons         molasses
1                teaspoon             dijon mustard
1                tablespoon           low sodium Worcestershire sauce
12              ounces                 cherry cola

Trim excess fat off of ribs. Put in a glass container.

Mix all ingredients except cherry cola together. Pour over ribs. Cover and refrigerator for several hours or overnight.

Put ribs in a crockpot. Pour sauce over ribs. Add cherry cola.

Cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.

Per Serving: 470 Calories; 29g Fat (55.7% calories from fat); 27g Protein; 25g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 126mg Sodium.  Exchanges: 3½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 1½ Other Carbohydrates.

Chinese Barbecued Ribs
Serving Size: 6    

Amount     Measure               Ingredient -- Preparation Method
--------        ------------               --------------------------------
5½            pounds                  pork country-style ribs
½              teaspoon               salt
¼              teaspoon               pepper
½              teaspoon               mustard powder
½              teaspoon               five-spice powder
½              teaspoon               cayenne pepper
1               cup                        Chinese BBQ Sauce -- *see recipe

Heat oven to 350°F.

Mix the dry spices together and rub into the ribs on all sides. Let marinate for 30 minutes.

Place ribs on a broiler or racked pan large enough to spread out single file. Bake for 1 1/2 hours.

Raise heat to 425°F.

Brush ribs with Chinese BBQ sauce. Bake for 15 minutes.

Turn ribs over and brush with sauce. Bake for 15 minutes.

Per Serving: 683 Calories; 53g Fat (71.2% calories from fat); 48g Protein; trace Carbohydrate; trace Dietary Fiber; 195mg Cholesterol; 342mg Sodium.  Exchanges: 0 Grain (Starch); 7 Lean Meat; 4 Fat.

Chinese Barbecue Sauce
Serving Size: 16    

Amount     Measure                Ingredient -- Preparation Method
--------        ------------               --------------------------------
2                whole                   shallots -- minced
4                cloves                  garlic -- minced
1                tablespoon           fresh ginger root -- minced
1                tablespoon           olive oil
6                ounces                 no salt added tomato paste
¼               cup                       hoisin sauce
2                tablespoons         rice wine vinegar
1                tablespoon           low sodium Worcestershire sauce
1                tablespoon           low sodium soy sauce
2                tablespoons         Dijon mustard
¼               teaspoon              crushed red pepper
4                tablespoons         molasses
1                tablespoon           brown sugar, packed

Heat oil in saucepan on medium. Add shallots, garlic and ginger. Cook until softened.

Add rest of ingredients and cook until it starts to bubble, stirring to prevent burning.

Lower heat and simmer for 30 minutes stirring occasionally..

Store in a jar with lid.

Per Serving: 47 Calories; 1g Fat (20.4% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 141mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; ½ Vegetable; 0 Fat; ½ Other Carbohydrates.

Notes: This can be used as a basting sauce or as a condiment.

Fiery Asian Ribs
Serving Size: 6    

Amount     Measure                Ingredient -- Preparation Method
--------        ------------                --------------------------------
4                pounds                  pork country-style ribs -- trimmed of excess fat
2                tablespoons           Lawry's Asian Seasoning
2                whole                     shallots -- minced
2                cloves                    garlic -- minced
1                tablespoon             ginger root -- minced
¼               cup                         low sodium catsup
2                tablespoons            molasses
1                tablespoon              light soy sauce
2                tablespoons            hoisin sauce
2                tablespoons            plum sauce
1                tablespoon              dijon mustard
1                tablespoon              plum vinegar
1                tablespoon              Tiger Sauce -- or other chili sauce
1                tablespoon               olive oil

Sprinkle Asian seasoning over ribs and rub in. Let ribs marinate while making the sauce.

Heat small saucepan to medium high and add olive oil. Add shallots, ginger and garlic and cook until soft and fragrant.

Add catsup, molasses, soy sauce, hoisin, plum sauce, dijon, vinegar and Tiger Sauce. Heat until boiling.

Put ribs in crockpot and pour sauce over.

Bake on Low 5 to 6 hours or High for 2 to 3 hours.

Per Serving: 577 Calories; 41g Fat (65.2% calories from fat); 36g Protein; 14g Carbohydrate; trace Dietary Fiber; 142mg Cholesterol; 1232mg Sodium.  Exchanges: 5 Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; ½ Other Carbohydrates.

Plum Good Ribs
Serving Size: 6    

Amount     Measure                Ingredient -- Preparation Method
--------        ------------               --------------------------------
5                pounds                  pork country-style ribs
½               teaspoon               seasoned salt
½               teaspoon               seasoned pepper
½               teaspoon               mustard powder
½               teaspoon               five-spice powder
½               small                     sweet onion -- minced fine
1                clove                     garlic -- minced fine
1                teaspoon               ginger root -- minced fine
1                tablespoon            olive oil
6                ounces                  no salt added tomato paste
¼               cup                        plum sauce
1                tablespoon            rice wine vinegar
1                tablespoon            low sodium soy sauce
1                tablespoon            dijon mustard
1                tablespoon            molasses

Mix salt, pepper, mustard powder and five spice together. Rub onto ribs and let them marinate for 30 minutes.

Heat oven to 350°F. Put ribs on a broiler pan or racked pan large enough to spread out single file. Bake for 1 1/2 hours.

While ribs are cooking make sauce.

Heat olive oil in saucepan and add onions. Cook until caramelized. Add ginger and garlic and cook a couple minutes more.

Add tomato paste, plum sauce, rice wine vinegar, soy sauce, dijon mustard and molasses. Heat until boiling. Reduce heat and simmer for 30 minutes.

Raise heat to 425°F.

Brush ribs with sauce and bake for 15 minutes.

Turn ribs over and brush other side with sauce and bake for 15 minutes.

Serve with additional sauce.

Per Serving: 697 Calories; 51g Fat (66.2% calories from fat); 45g Protein; 13g Carbohydrate; 2g Dietary Fiber; 178mg Cholesterol; 466mg Sodium.  Exchanges: 0 Grain (Starch); 6 Lean Meat; 1½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

And what is a picnic without some salads.

Zippy Potato Salad
Serving Size: 8    

Amount     Measure                Ingredient -- Preparation Method
--------        ------------                --------------------------------
6                medium                 potatoes -- cubed
3                tablespoons          white wine vinegar
1                medium                 onion -- chopped
1                clove                     garlic -- minced
4                sweet                    pickles -- chopped
4                whole                    eggs, hard-boiled -- chopped
1                cup                        low-fat mayonnaise
½               teaspoon               seasoned salt
¼               teaspoon               paprika
½               teaspoon               seasoned pepper
1                tablespoon            dijon mustard
2                stalks                     celery -- chopped

Place potatoes in pan with boiling water; cover and cook until tender when pierced, about 20 to 25 minutes.  Drain and cool slightly. Place in large bowl.

Add celery, garlic, pickles, eggs and onion.

In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika.

Add dressing to potato mixture and mix thoroughly.

Cover and chill 4 to 6 hours or until next day.  Makes 8 servings.

Per Serving: 216 Calories; 11g Fat (44.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 413mg Sodium.  Exchanges: 1 Grain (Starch); ½ Lean Meat; ½ Vegetable; 2 Fat; ½ Other Carbohydrates.

"The result of realizing at 10:30 P.M. that I need a salad for a picnic the next day. Using what I had in the pantry and refrigerator I came up with this salad."

I'm Making This up as I Go Along Pasta Salad
Serving Size: 8    

Amount     Measure                 Ingredient -- Preparation Method
--------        ------------                --------------------------------
8               ounces                    macaroni -- cooked and drained
4               whole                      hard-boiled eggs -- chopped
4               whole                      sweet pickles -- chopped
2               ounces                    pimiento -- diced
4               ounces                    black olives -- sliced
1               medium                   sweet onion -- diced fine
3               tablespoons             balsamic vinegar
1               cup                           low-fat mayonnaise
½              teaspoon                  seasoned salt
½              teaspoon                  seasoned pepper
1               tablespoon               salad herbs
1               tablespoon                Dijon mustard
¼              teaspoon                   paprika

Cook macaroni according to package instructions; drain. Place in large bowl along with eggs, pickles, olives, pimentos, and onion.  

In a small bowl mix the vinegar, mayonnaise, salt, pepper, salad herbs, paprika, and mustard. Pour over macaroni mixture and mix thoroughly.  Chill for at least an hour.

Per Serving: 265 Calories; 13g Fat (43.4% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 526mg Sodium.  Exchanges: 1½ Grain (Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates.

And finally a couple of recipes to for using that wonderful summer produce.

Italian Roasted Summer Vegetables
Serving Size: 8    

Amount     Measure                 Ingredient -- Preparation Method
--------        ------------                --------------------------------
1                large                      cucumber -- sliced
1                large                      yellow squash -- peeled and sliced
1                large                      zucchini -- peeled and sliced
2                large                      tomatoes -- seeded and chopped
1                large                      sweet onion -- sliced
2                cloves                    garlic -- sliced
1                tablespoon             balsamic vinegar
2                tablespoons           olive oil
½               teaspoon                seasoned salt
¼               teaspoon                seasoned pepper
1                teaspoon                Italian seasoning
1                teaspoon                Dijon mustard
1                tablespoon             light brown sugar

Heat over to 450°F.

Put prepared vegetables in large casserole dish.

Mix balsamic vinegar, olive oil, salt, pepper, Italian seasoning, Dijon mustard, and brown sugar together. Pour over vegetables and stir to coat.

Cover casserole and bake for 90 minutes.

Per Serving: 60 Calories; 4g Fat (51.0% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 99mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.

I made a quadruple batch of this salsa for a political get together and it was gone within five minutes.

I Promised Salsa
Serving Size: 8    

Amount     Measure                  Ingredient -- Preparation Method
--------        ------------                  --------------------------------
4               medium                    Roma tomatoes -- seeded and diced
½              small                         red onion -- diced
2               whole                        jalapeno chili peppers -- seeded and diced
2               tablespoons              lime juice -- from a fresh lime
¼              cup                            cilantro -- chopped
1               clove                         garlic -- finely minced
¼               teaspoon                  salt
⅛               teaspoon                  cumin

Mix everything together in a glass or non-reactive bowl. Cover and let set for at least an hour or longer to let the flavors meld.

Per Serving: 22 Calories; trace Fat (10.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.

Cajun Ribs

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Comment Preferences

  •  Cookies (17+ / 0-)

    "A dreamer is one who can only find his way by moonlight, and his punishment is that he sees the dawn before the rest of the world." Oscar Wilde

    by michelewln on Wed Jul 04, 2012 at 07:09:44 AM PDT

    •  I made up a fine pasta salad with lots of meat (2+ / 0-)
      Recommended by:
      michelewln, DJ Rix

      and cheese and veggies.  I do this because my sister went more or less meatless and her partner misses the good old days (but won't eat mayo!)..I fix this meaty salad and then leave him the leftovers...she can pick out the salami, etc. and his gets extra meaty while hers is veggies and dairy.  We all win!

      If love could have saved you, you would have lived forever.

      by weck on Wed Jul 04, 2012 at 11:01:43 AM PDT

      [ Parent ]

  •  Awesome (2+ / 0-)
    Recommended by:
    michelewln, DJ Rix

    Bookmarked for future reference!

  •  Sounds delicious! (2+ / 0-)
    Recommended by:
    michelewln, DJ Rix

    There will only be three of us this 4th, no festivities planned.  But we will be grilling bratwurst, and I made my fabulous potato salad.  Yum.  Debating making some blackberry/peach cobbler for later.

  •  Back in the U.S.A. (1+ / 0-)
    Recommended by:
    michelewln

    "There ain't no sanity clause." Chico Marx

    by DJ Rix on Wed Jul 04, 2012 at 07:58:59 PM PDT

  •  oh, argh! lost the comment in draft! (1+ / 0-)
    Recommended by:
    michelewln

    "real" work : a job where you wash your hands BEFORE you use the bathroom...

    by chimene on Thu Jul 05, 2012 at 01:24:20 AM PDT

    •  so... "minimal 1940's potato salad" (1+ / 0-)
      Recommended by:
      michelewln

      this is my Mom's potato salad; she was a teen & young mother in the late 30's-1940s, so...

      this is for a single serving, entree sized, 8-). I'm the only one here who eats potato SALAD at all, so I just make the kind I like (grew up with), a couple of times a year, usually in the summer. one of my few comfort foods, because I didn't pay enough attention when I was younger, AND because Mama was not a very interested cook, so there weren't many stand-outs, 8-).

      NOTE: Left Coast brand names are provided for a couple of ingredients, the sweet pickle is the most important, I think.

      So...

      2 hardboiled eggs, still as warm as possible**, quartered & then sliced
      1 large-ish potato, not peeled. either cut in half-inch chunks and steam, OR micro-zap and THEN chunk, also as warm as possible -- DO NOT OVERCOOK, NO mush!
      3? Tablespoons (Best Foods) real mayonaisse
      2? teaspoons (French's) PLAIN mustard
      1 (Nalley's Sweet Baby Whole) sweet pickle, sliced in thick rounds

      Combine all ingredients & stir until mayo, mustard & egg yolks meld into yellow dressing, and all ingredients are coated. Eat immediately, salting to taste, bite-by-bite. Good warm OR cold.

      **Julia Child boiled eggs: puncture the upper end of each egg. fit egg(s) in a single layer, in a pan small enough that they don't rattle around much. cover with COLD water. bring water to full boil on high heat. then turn off the heat and cover the pan. let sit for 20 minutes (timer). then pour off the warm water & re-fill pan with cold water. make sure all eggs have been rattled around the pan, and/or rolled gently against the side of the pan with your hand, so that shells are thoroughly cracked. let the cold water bath sit for 15-20 minutes. Even fresh eggs should peel fairly easily, esp under a trickle of cold water to help lift the inner membrane. Of course, older eggs will peel more easily than fresher ones, as the membrane thins with "age" and will release more readily from the white. with this process you get a perfectly cooked yolk, AND no sulfurous green outer edge on the yolk!

      OK, I think that's about it. IMHO the perfect combination of textures (crispy bits of sweet pickle, firm potato) and tastes (tart from the pickle AND the mustard, plus salt)

      "real" work : a job where you wash your hands BEFORE you use the bathroom...

      by chimene on Thu Jul 05, 2012 at 01:47:40 AM PDT

      [ Parent ]

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