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Friday Foods ~ A Southern Rib Dinner

 Hi Everyone!
Today on Friday Foods we are making finger lickin' Southern BBQ Country Ribs, Fresh Corn, Potato Salad & Deviled Eggs. Come along and join us for a wonderful Southern Summertime Feast!

Meat Course: Southern BBQ Country Pork Ribs 
                       (bone & fat trimmed off)

Vegetables: Fresh Olathe White Sweet Corn on the Cob

                    Hungarian Potato Salad with oil/vinegar
                              Ranch Deviled Eggs
                     Fresh Brewed Ice Tea with Chocolate Mint


 Southern BBQ Country Pork Ribs 
                       (bone & fat trimmed off)
for this recipe, we like to bake for 45minutes @ 375* until done or grill (weather permitting) the ribs for 45minutes or until done and no red, basting the ribs with the BBQ sauce halfway through cooking. We like a Mesquite BBQ Sauce, but you can find more BBQ Recipes HERE. **Putting the BBQ sauce in a small bowl helps with basting the ribs.

 Fresh Olathe Corn on the Cob
for boiled corn on the cob, we place the corn in the water and bring the water to boil. Then boil for 10 minutes or until your desired tenderness. Drain and coat with butter (I use a flax seed oil margarine) salt & pepper to taste.

 Yugoslavian Potato Salad with oil/vinegar (My Grandfather's Recipe) For this recipe you will need:
1 to 2 Potatoes per person or a 5lb bag for a party
1 egg per person or a Dozen (12) for a party size batch
1 large onion diced or 3 large onions diced for a party
1/2 Cup of oil or 1-3 Cups of Oil for a party size  
1/4 Cup of vinegar or 3/4-1 1/2 Cup vinegar
Salt to taste
Pepper to taste

 After cooking the potatoes, drain and refill pot with cold water and let potatoes sit. Boil the eggs. Instructions for perfect hard boiled eggs. Cool eggs in cold water till cool enough to handle.
Remove eggs from shells and dice into a 4 cup measure cup or large bowl.

While the eggs are cooling, dice up the onions. Put aside and check on potatoes. If cool enough to handle, then using the back of a knife or a table knife, slide the knife over the potato scraping, not cutting, the skins off. This is how my Grandfather did it in the depression when every morsel was to be accounted for. And it is a good thing to remember as the skins almost slough off when the potatoes are fully cooked.
Next, dice the potatoes and place in a large bowl, add the diced onion and diced eggs. Mix these together. Add the oil first, mixing well, and then add the vinegar, mixing well again. Add salt and pepper to taste. **This is a great make ahead type potato salad and tastes better after the salad has had a chance to meld overnight.
This is great for picnics and parties as there is no mayo to spoil the salad when it is sitting out.
*I have added the following to change this recipe up:
1/2 Cup dill or sweet pickle relish
1/2 Cup Italian Dressing
1Tablespoon Red Pepper

 Ranch Deviled Eggs
 6 Hard boiled eggs 
2 Tablespoons Ranch Dressing  
1 Tablespoon dill or sweet pickle relish
1 Teaspoon Mustard
Salt & Pepper to taste
*Paprika sprinkled on top
Cut the hard boiled eggs in half  and put the yolks into a medium bowl.

Egg yolks in bowl, mash them up and add the ranch dressing (or 2 Tablespoons of mayonnaise if you don't use ranch dressing.)
 Add the pickle relish and mustard. Blend all until creamy and drop by teaspoonful into the egg whites.

 Fresh Brewed Ice Tea with Chocolate Mint
Brew tea and pour over a glass filled with ice. Top with a fresh sprig of mint; your choice. If you don't grow your own mint, most grocery stores carry fresh herbs in the lettuce area of the store.

Hope you enjoyed our Friday Foods Southern Rib Dinner!
Let us know if you have tried any of these recipes and what you think of them!
Have a Blessed Weekend!

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