Independance Day Menu-Foodie Friday

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week! This week I am sharing the menu and recipes for my Independence Day cookout. I hope you enjoy the recipes and find some that you can make for your family. The recipes are perfect for picnic's. Of course meat and deviled eggs will have to be kept cool (cold chicken, a favorite of my family) but the salads below will be ok if not kept in the cooler constantly. Neither contain mayonnaise. Be sure that all your foods are kept at proper temperature.

Have a safe and enjoyable Fourth of July!

Drunken Chicken

Baby Back Ribs
Ingredients
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Directions
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Italian Potato Salad
Ingredients
12 cups peeled cubed red salad potatoes or new white potatoes (see Note, about 3 pounds)
2/3 cup grated parmesan cheese
1 cup ricotta cheese
4 cloves garlic, minced
1/2 medium red onion, sliced in thin rings
1/2 cup olive oil
6 tablespoons cider vinegar
salt and pepper
1/2 cup chopped fresh parsley
1/2 teaspoon leaf oregano, crushed

Directions
Note: Potatoes may be scrubbed and left unpeeled, if desired.
Cook potatoes in boiling salted water until just tender. While potatoes cook, combine remaining ingredients, except last two. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover, chill. Just before serving, stir in parsley and oregano.

Oriental Slaw
1 pkg. cole slaw mix
1 pkg. Ramen noodles (beef flavor), crumbled
1 cup sunflower seeds
1 cup almonds slivers Dressing:
1/2 cup sugar
1/2 cup oil
1/3 cup red wine vinegar
beef flavor packet

Directions-Mix slaw, noodles, sunflower seeds, and almonds. Mix sugar, oil, and vinegar; pour over slaw mixture.

Sold My Soul to the Deviled Eggs

(more on this recipe on a future Southern Staples post)

12 large eggs, hard-boiled, peeled and split lengthwise
1 teaspoon fine sea salt
2 green onions, white and green parts, finely chopped
2 tablespoons unsalted butter, softened
1 tablespoon dill pickle relish
1 teaspoon yellow mustard
2 tablespoons mayonnaise
Paprika, for garnish
In small bowl, mash egg yolks with fork until smooth. Stir in salt, onions, butter, relish, mustard and mayonnaise. Spoon or pipe mixture into egg-white halves. Sprinkle with paprika. Yield: 12 servings.

My! My! My!Key Lime Pie

Southern Sweet Tea, made right!