Today for food group I made one of our family favorites - spare ribs and potato salad. Not just any old potato salad but Alan's great grandma's potato salad that has been passed down through the generations. But before I post the recipes I am going to talk some more about my food group. That link takes you back to where I originally posted how the food group works - but my friend Jennifer asked in a comment how to get involved in a food group - so I wanted to address that.
I think everyone should put together a food group! It is the best! I was lucky that someone dropped out of one and I just took their place but I think it would be easy to put one together. Get three friends (I really think four is the best number) who have similar family size to yours and get them excited about it. I know it doesn't work for everyone, the girl who dropped out of our food group did it because her husband and kids were picky eaters. Then have each person get four casserole dishes (we got ours at the Corell sp? store at the VF Factory Mall - they were less than $4.00 a piece) and then every time you meet you just gather all of your ingredients or food that you made and trade. Have a set time each week - we do Tuesday so that you have Monday to plan and shop - and then dinner is set for the rest of the week.
Anyway - here are my recipes - I'm being honest - I don't really use the recipe for either of these so feel free to take liberties with the sauce proportions etc...:
Tender and Tangy Spare Ribs
2-4 lbs of country style ribs
1 cup vinegar
2/3 c ketchup
1/2 c brown sugar
2 Tbsp. Worcestershire sauce
1 garlic clove, minced
2 Tbsp. mustard
1 tsp. paprika
Brown ribs on all sides in a large skillet or Dutch oven with lid. Combine remaining ingredients in bowl and mix. Pour over browned ribs. Cook on medium-low heat for 2 - 2 1/2 hours. They will be so tender the meat will just fall off the bone. This recipe also works well in a crock pot - cook all ingredients on LOW for 6 hours.
Grandma Roper's Potato Salad
5 lb bag potatoes
1 c mayonnaise
1 c buttermilk
1/4 c chopped (fine) parsley (the plain curly kind)
1/4 c chopped (fine) green onion
salt and pepper to taste
Boil potatoes; cool. Peel and dice. Combine mayonnaise and buttermilk to make dressing. Pour over potatoes. Add parsley and chives and salt and pepper to taste.
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1 comment:
Jo - do you know I love your Tender and Tangy ribs? I just pull out my trusty old SR 1st ward cookbook - and the book falls open to your recipe - there is even tangy sauce stains on it. I do make it a lot. We actually had it a couple of weeks ago on Sunday - and I don't know what I did (because I too take liberty with the sauce for the meat) - but DH said it was the best thing I'd ever made. They were really tasty.
Love your recipes!
nic
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