Memorial Day Menu - Smoked Pork Ribs and Corn on the Cob, Rosemary-Garlic Potatoes, and Ambrosia Salad

 Growing up as a child I remember my dad would barbeque every Sunday.  I like to do this on Memorial Day especially for it reminds me of my dad.

Smoked Pork Ribs and Corn on the Cob, Rosemary-Garlic Potatoes, and Ambrosia Salad

Ingredients – Pork Ribs

Pork Ribs

Barbeque Sauce

Bacon

Parsley

Rosemary

Thyme

Sage

Onions

Garlic

Sugar

Salt

Water

Ingredients – Corn on the Cob

Corn on the Cob

Blue Cheese

Basil

Olive Oil

Salt & Pepper

Water

Ingredients – Rosemary-Garlic Potatoes

New Potatoes

2 sprigs of rosemary

Chives

2 garlic cloves

Olive oil

Salt & Pepper

Ingredients – Ambrosia Salad

1 bags mini marshmallows
1/2 lb. sour cream
8 oz. cool whip
1 lb. can fruit cocktail
1 (2 lb.) canned mandarin oranges
Extra maraschino cherries; halved

Walnuts or Pecans

Coconut (optional)

Method – Pork Chops

Brine for 2 days

Put pork chops in a big enough pot to submerge in water.  Add sugar, salt, rosemary, thyme, sage, onion, and garlic. Top with ice and let sit in the refrigerator for two days.

Drain pork ribs and dry them.  Prepare smoker or grill to cook the pork ribs.

Add barbeque sauce while cooking. 

After pork ribs are done cooking, top with bacon, parsley, and serve.

Method – Corn on the cob

Pull back husk on the corn, remove threads, then soak corn (not husks) in water for two hours.  Meanwhile mix about a tablespoon of olive oil with some salt and pepper.

After corn has soaked for two hours, dry the corn off, rub the corn with the olive oil mixed with salt and pepper.  Pull the corn husk back over the corn, cook on grill until done.

Serve corn on the cob topped with blue cheese, basil, and butter.

Method – Rosemary-Garlic Potatoes

In a microwave safe bowl with a lid, add a tablespoon of olive oil, two sprigs of rosemary, and mince garlic.  Microwave for a minute and a half until garlic is fragrant.  Add quartered new potatoes to bowl, cover, and microwave for six to seven minutes or until potatoes are tender.  Remove rosemary from bowl, add salt and pepper to the potatoes, and mix well. Top potatoes with cut up chives and serve.

Method - Ambrosia Salad

Add all ingredients except nuts and coconut, and mix well. Sprinkle chopped walnuts and coconut on top. Refrigerate immediately at least an hour or two before serving.

Enjoy and Happy Memorial Day