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(Better Homes and Gardens)

Summer Breeze Ribs

6 servings

Prep: 20 minutes
Grill: 1 hour 15 minutes

 

View Nutrition Facts

Ingredients

·         1/4  cup packed brown sugar

·         2  teaspoons seasoned salt

·         2  teaspoons chili powder

·         4  pounds pork loin back ribs or pork spareribs

·         1/4  cup yellow mustard

·         4  cups hickory or fruitwood chips

·         1/4  cup bottled barbecue sauce

·           Bottled barbecue sauce

Directions

1. In a small bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.

2. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain.

3. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.

4. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce. Makes 6 servings.

Smashed Potato Soup

Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)

 

Ingredients

·                                 3-1/2  pounds potatoes, peeled and cut into 3/4-inch cubes

·                                 1/2  cup chopped yellow and/or red sweet pepper

·                                 1-1/2  teaspoons bottled roasted garlic

·                                 1/2  teaspoon ground black pepper

·                                 4-1/2  cups chicken broth

·                                 1/2  cup whipping cream, half-and-half, or light cream

·                                 1  cup shredded cheddar cheese (4 ounces)

·                                 1/2  cup thinly sliced green onions

·                                   Sliced green onions ((optional)

Directions

1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.