Apple Cinnamon Ribs, Honey Mustard Potato Salad, Ginger Bacon Beans, Pineapple Slaw

Apple Cinnamon Ribs

Honey Mustard Potato Salad w/ Roasted Pecans

Ginger Bacon Beans

Pineapple Jalapeno Slaw

I made this for Memorial Day, and not only did everything turn out great, but all the flavors complimented each other so well.  The apples in the ribs with the honey mustard pecans in the potato salad and the ginger in the beans with the pineapple in the slaw!  Try this for your next cookout!

APPLE CINNAMON RIBS

2 racks of ribs (spare or baby back)

Marinade:

2 apples (remove core)
2 cups white vinegar
1 3/4 cup sugar
4 tbsp cinnamon
2 tbsp all spice
10 garlic cloves

• Puree all ingredients in a blender until smooth. Chop the apples a bit to make blending easier.
• Pour mixture on top of ribs and marinate overnight. (I actually marinated for 2 days! Well worth it!)
• You can grill or smoke this.  If you're grilling, make sure to use indirect heat to cook the ribs on low for 3 or so hours.  You can also cover with foil and bake this in the oven on 275-295 for a couple of hours.  
• Prior to cooking, sprinkle both sides with salt.
• During cooking, keep brushing the ribs with the marinade.  You won't want to waste any of it!  Also, if you have extra marinade leftover, you can do what I did the next day and use it to marinate some chicken breasts.  

HONEY POTATO SALAD W/ ROASTED PECANS

2 1/2-3 lbs potatoes (peeled, any type)

1 1/2 cups chopped onions

2 cups chopped celery 

3 garlic cloves (minced or pressed)

1 cup honey

1 cup mustard

1/4 cup vinegar

salt according to taste

Garnish:

1/2 -1 cup roasted pecans (bake 350 for 8-10 minutes or toast on a skillet stirring frequently)

chopped scallions for 

Cut potatoes in half to allow them to cook faster.  Boil water in a large pot.  Add potatoes and allow them to cook until soft but not falling apart. While the potatoes are cooking you can prep the rest of the ingredients.  Once the potatoes are done, drain, rinse and place in a large bowl.  Add all the ingredients except for the pecans and scallions and gently fold everything together.  Refrigerate until chilled. Garnish with roasted pecans and scallions when you're ready to serve. 

                                               GINGER BACON BEANS

1 lb bag of small red beans (yes, the ones you actually have to cook! I also like to put some black beans in there to have some contrast and make it look prettier for the camera :)  

4-5 strips of bacon (chopped into1 inch pieces)

1 1/2 medium onion

1 tbsp grated ginger

1/2 tbsp cumin

2-3 garlic cloves (minced/pressed)
1/2 cup ketchup
1/2 cup honey
1/4 cup molasses
1/4 cup brown sugar
1/4 cup water
salt according to taste

• Boil the beans on medium until they are cooked but firm.  Test 2-3 beans before you remove from heat.  Drain and rinse. 
• In a large skillet, caramelize the bacon and onions by cooking on medium high heat with minimal stirring. The longer you wait to stir, the more it will caramelize.  Wait about one minute before you stir.   This should take 10-15 minutes.
• Once bacon and onions are done, add the beans and remaining ingredients.  Stir, cover and cook on low for another 30 minutes or so.  

PINEAPPLE JALAPENO SLAW

The reason I absolutely love my no-mayo summer slaw is because it's brainless, nutritious and so very delicious.(I should write food jingles!)  There's no end to how creative you can get with slaw.  No need to measure. Just throw everything together. (There we go with another jingle!)

1/2 head of green cabbage (shredded)

1-2 carrots sliced into thin match sticks (or you can use shredded carrots)

2 cups fresh pineapple (chopped)

1-2 jalapeno (diced) 

1 medium tomato

cilantro

Dressing: (This is more than enough, I just like to make extra and use for salad dressing)

1 lime (juice)

3/4 cup vinegar

3/4 cup sugar 

Make dressing and combine all ingredients in a large bowl.  Refrigerate until you are ready to eat. Garnish with lots of chopped cilantro. If you have kids, you can make one with just pineapple and another with the jalapeno.