What are you cooking for Labor Day weekend? Care to share one your recipes?

Obviously, I'm working the Holiday weekend, but have Tuesday off and would love to hear ONE of your favorite recipes for this great Labor Day weekend! Thanks and have a wonderful evening!What are you cooking for Labor Day weekend? Care to share one your recipes?
Fried Dr Pepper Ribs





INGREDIENTS:





For the ribs and rub





2 full racks pork spare or baby back ribs, silverfish removed


4 tablespoons smoked paprika


1 tablespoon garlic powder


1/2 teaspoon cayenne


1 tablespoon ground cumin


1 tablespoon coriander


1 tablespoon herbs de provance


2 tablespoon kosher salt


1 tablespoon fresh ground black pepper


1 tablespoon turbinado sugar (substitute brown sugar)


1 can of Dr Pepper


2 cups peanut oil





For the Sauce





2 cans Dr Pepper


1/2 cup sweet chili sauce (found in the Asian sections in most super markets)


4 tablespoons soy sauce


1 teaspoon Worcestershire sauce


1 teaspoon rice vinegar


3 鈥?4 drops Sriracha sauce











PREPARATION:


1. Mix the dry rub ingredients together and rub into the racks of ribs on both sides. Marinate in the fridge for at least 4 hours, or preferably, over night.





2. Preheat oven to 325掳F. Place the ribs on a wire rack in a roasting pan then pour a can of Dr Pepper into the bottom of the pan. Cover with foil and cook for 1 1/2 hours. At this point check to see if the meat easily pulls away from the bone. You will most likely need to cook them for about another 30 minutes but this all depends on your oven. Just make sure to get them nice and tender.





3. Meanwhile let鈥檚 make the sauce. Reduce the 2 remaining cans of Dr Pepper in a medium saucepan over high heat to about 1/2 cup. It will be just a bit syrupy. Remove from heat and stir in the remaining sauce ingredients.





4. When the ribs are done and somewhat cooled, cut into individual ribs and transfer them to a large bowl. Add about 1/3 of the sauce mixture and gently toss the ribs to coat them with the sauce. I say gently because if you were successful at getting them super tender, they will break apart if you are too aggressive with them now. Heat the peanut oil in a large pot over medium heat. Just hot enough to gently fry the ribs to crisp them up a bit. Fry each rib separately because they crisp up very quickly. About 5 鈥?6 seconds per side then transfer to paper towels to drain. Next return the fired ribs to the bowl and add another 1/3 of the sauce and gently toss again. Serve warm along with the remaining sauce for dipping.What are you cooking for Labor Day weekend? Care to share one your recipes?
Well we are getting the steaks on sale, I think ribeye and using a ';slather sauce'; Not my name


http://agoodappetite.blogspot.com/2009/0鈥?/a>


Also, I think I want to use the other recipe I got online because I think it will all work


http://www.foodnetwork.com/recipes/aida-鈥?/a>
This is a HUGELY busy weekend this year, besides being Labor Day on Monday. Saturday is Notre Dame's first home game, and that's where I live ( GO IRISH!) I have a tradition of making chili on game days, along with all sorts of snacks condusive to football watching. Sunday is a birthday party for a family member( one of the little ones) and we are having a cookout w/ burgers, hotdogs, potato salad, chips, etc, and birthday cake. Sunday I haven't figured out quite yet, but thanks Libby, I'm gonna try that corn/tomato/avocado salad YUM! Probably something on the grill maybe BBQ chicken? Monday, everyone's on their own, I have to work!
My local grocery/butcher store has ';Flanken Ribs';, which are basically short ribs, but cut into very thin strips, horizontally. I bought about 8 pounds of them, and just started marinating them for Korean Barbecue called ';Kal-Bi';.........





The marinade is:





Soy sauce


Sesame oil


Rice wine (shao xing)


fresh garlic, minced


fresh ginger, grated


5 scallions, sliced


1 Asian apple-pear, grated








I marinate this for 2 days then grill them for about 3 minutes a side. I serve with Scallion Saffron Rice and Cucumber Cabbage salad.....





This one's a no brain-er, and the Kal-Bi only take about 6 minutes total. they're good hot off the grill, room temp, or out of the fridge. Everything can be made in advance.....





Hope you enjoy your day off, Renee.............Safe Holiday........





Christopher K.
Everyone brings their own meats %26amp; we have 3 grills going at all times, but we all bring a side dish to make a spread. %26amp; mine is.





1 Lb , 85/15% grd. beef


1 lb. RB Rice Hot Sausage


1 lb. Velveeta


1 can Cream of Mush soup.


2 tbls. diced jalapenos





1 cup salsa optional





2 bags tortilla chips





brown meats - drain, in slow cooker or crock , put in meat %26amp; cheese cut into small chunks- when melted add soup from can ( do not dilute) - %26amp; jalapenos ( salsa if for extra flavor if you choose) heat until cheese is melted then put on low %26amp; serve as dip with chips.. it is yummy! %26amp; relatively easy on such a busy day but filling in it's own right, so you can kick back %26amp; enjoy the fun*
We're actually grilling kielbasa and corn this weekend. And I'll make cole slaw and some fresh green beans. Then I'll make something with fresh peaches for dessert while they're still in season - I'm just not sure what yet...leaning toward peach shortcakes but maybe pound cake with peaches on top.





The following Sunday we're having more of a picnic so we can eat in the living room while watching the Cleveland Browns home opener. So that will be grilled bratwurst (with homemade chili sauce), macaroni salad, raw veggies and dill dip, baked beans, deviled eggs and whatever else we think of! And then an easy Everyday Chocolate Cake with white buttercream frosting for dessert.





I'll give you my sister-in-law's macaroni salad recipe. It's the sauce that makes a difference! Add any and all chopped veggies and herbs that you like. If it seems to need a little more sauce, just add a little milk.





Sauce for Macaroni or Potato Salad


戮 C Miracle Whip


1/3 C Sugar


1 T Yellow mustard


陆 t salt


2 t Worchester Sauce


1 t celery seeds


2 T Cider Vinegar


1/3 C milk





8 oz. Macaroni


1 large onion, diced or some chopped green onions


陆 green or red pepper, diced


2-3 stalks chopped celery


1 shredded carrot


3-4 hard boiled eggs 鈥?diced
im cooking a shrimp cocktail except its a really spacial recipe my nana made it theres diffrent kinds of shrimp cocktails but this one is my nanas and its a secret but i can tell you my other recipes! well i can tell you what im making but not tell you the recipes there home made okay so im cooking shrimp cocktail as i told you there yummy! um... hmm..brown and wild rice pilaf bean salad wrapsblack bean casserole! my bevrages are raspberry tea, espresso and hot spiced cider yum! and know for my desert! NUT TORTE CAKE!


well thats what im making so yea
2 fav family snakes. Bacon wrapped water chestnuts. And take jalapenos, cut in 1/2, fill w/spinach %26amp; artichoke cream cheese, wrap in bacon. Bake till bacon is crispy. These go real fast. Don't wear yourself out, just grill some hot dogs and burgers. Make it simple and rest up. Enjoy your day off!!!
I choose not to cook. I'm tired of cooking, therefore; I'm going to one of our local festivals and enjoying the grease. I'm usually very healthy, so this is a time to splurge!
curd cheesecake, chocolate ganache cake