Cooling Old Fashion Lemonade and Ginger ale

Time to cool off with an ice cold glass of Homemade ginger ale.  Ginger ale with a hint of lime and mint.  

Ginger ale has never tasted so good.

One of the most visited recipes on Simply So Good is the Old fashion lemonade

.

Puree a few strawberries for a sweetened twist to an old favorite.

Imagine sitting on the porch cooling off with an ice cold lemonade or ginger ale that you just whipped up yourself.  Summer will love you.

Cherry Cola Glazed Ribs

I'm not sure if the old man is getting burgers for Father's Day or these "bone suckin'" ribs.

The cherry cola glaze is finger licking fabulous and so easy to make.  Who needs bottled sauce?

48 ounces (1.5 liters) Cherry cola (flat)
1 1/2 cups cherry preserves
2/3 cup spicy brown mustard
3 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 racks Pork Spare Ribs (about 7 lbs)
Salt and pepper

Start off by pouring the cherry cola into a bowl and let stand until the soda is flat or all of the fizzy is gone.

If you don't like cola drinks you can use any cherry soda.

This could take a few hours.  It's not a big deal if it seems to have a bit of fizz left.

Meanwhile, trim the ribs by removing the silver skin on the back and removing any excess fat.

I need to mention how much I hate getting that silver skin off the back.  It seriously can take me hours.  How on earth do people just pull it off in one sheet?  I have tried all kinds of hints.  Even using  a screw driving to lift the membrane from the ribs.  I'm up for any suggestions.

Place each rack on a large sheet of heavy duty aluminum foil.

Sprinkle with salt.

 and fresh ground pepper.

Tightly seal the aluminum foil around the ribs.  Place on a baking sheet and put into a preheated 325 F degree oven.  Bake for 2 hours or until meat is tender.

While the ribs are baking prepare the glaze.

Pour the flat cola into a large heavy sauce pan.

Bring to a boil and let simmer for about 45 minutes or until reduced to 2 cups.

 You can eyeball it or to be sure pour the reduced cola into a measuring cup to be certain.

Am I good or what.

Pour the reduce cola back into the pan.

Add cherry preserves.

3 tablespoons of soy sauce.

2 tablespoons apple cider vinegar.

If you use 2/3 cup spicy brown mustard the glaze will have a good kick to it.  To soften the heat you can add equal parts of spicy brown and Dijon.

You know I love my heat, but I thought I would reduce it a bit on tonight's ribs.

Whisk to blend.

Bring to a slow simmer and cook until thick and reduced to about 2 1/2 - 3 cups.

This can be made a few days in advance and refrigerated until ready to use.  Now that's a plus.





Remove the ribs from the oven and carefully  unwrap the foil.

I like to cut the large racks in half.  It just makes it easier to handle on the grill.  Especially if the ribs and beginning to fall of the meat.

Brush the ribs with glaze on both sides.

Place on a hot grill.  Grill until glazed and brown for about 5 minutes per side.

I like to brush more glaze over the ribs each time I turn them.

Watch them close.  The glaze is loaded with sugar that can burn.

Remove ribs from the grill and allow to sit for about 15 minutes before carving.

Slice between each rib bone.





Slather with a little more sauce.





Serve with remaining sauce.  The more the better.  I like to just dip the whole rib right into the bowl.

You'll suck the bones dry.

Cherry Cola Glazed Ribs

48 ounces (1.5 liters) Cherry cola (flat)

1 1/2 cups cherry preserves
2/3 cup spicy brown mustard
3 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 racks Pork Spare Ribs (about 7 lbs)
Salt and pepper

Boil cherry cola in heavy large saucepan over medium heat until reduced to 2 cups.  About 45 minutes.  Stir in cherry preserves, mustard, soy sauce and apple cider vinegar.  Bring to a simmer and cook until reduced to about 2 1/2 - 3 cups or about 30 minutes.  Remove from heat and transfer to a serving bowl.  Can be made a few days in advance and refrigerated.  Rewarm before use.

Preheat oven to 325 degrees F.  Sprinkle ribs with salt and pepper.  Wrap each rack in heavy duty aluminum foil and close tightly.  Place each foil pack on a separate baking sheet and bake for 2 hours or until meat is tender.  Remove from foil packs and cut each rack in half.  Brush with glaze.  Place on a hot grill and cook about 5 minutes on each side.  Brush with glaze with each turn.  Cook until browned and glazed.  Remove from heat.  Allow to sit 15 minutes before cutting.  Cut between each bone and serve with remaining glaze.  Serves 6.   (inspired by Bon Appetit or Gourmet years ago)


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Grillin' Up Father's Day

Father's Day is upon us.  A day that really isn't that much different from Mother's Day.  The only difference in our home is that on Mother's Day I get the gift...that I generally purchase and wrap (it's better that way).

I used to refer to my husband as "the husband that never reads this blog".  One day he told me that he DID read my blog.  Whoops, busted.   Last night I asked him what he would like for Father's Day dinner.   I told him that the ideas must come from my blog.  He had to choose a menu from recipes that I had previously posted.  He suddenly got that "deer in the headlights" look on his face.  To which I responded "You DON'T know what's on my blog, do you?"  Now who's busted?

After a bit of coaching he came up a list.

Coconut Cream Pie:  Top on his list

Jalapeno Cheddar Burgers

Grilled Shrimp with Lemon Garlic Butter

Sticky Coconut Chicken with Grilled Pineapple

Grandma's Chocolate Cake

Ancho Chile Rubbed Steaks with Cuban Sauce

The Best Chocolate Ice Cream

Roasted Potato Wedges with Kicked-up Fry Sauce


That's a pretty good list to choose from.  He will definitely get the Coconut Cream Pie.  I'm not sure about the rest of his meal.

I'm still thinking....

Watermelon Lime Slushy

One day I was complaining to my daughter...stop...

Have you been to the funeral where a family member is speaking about the dearly departed and uses the phrase "she never complained a day in her life"?

Well, at my funeral my family will be saying, "she complained about something EVERY DAY of her life"!

This is a true statement.

I will now continue...

One day I was complaining to my daughter about how bugged I was about all the mushy watermelons I had been selecting and I was tired of wasting so much of the watermelon.  That's when she said, "I don't throw it out, I cut it up and freeze it.  Then I add the frozen watermelon chunks into almond mild and make a slushy."

How simple is that?

Cube a seedless watermelon.

Spread out on a flat baking sheet.  I lined my baking sheet with a Silpat mat to make it easier to remove the frozen watermelon.

Place the watermelon in the freezer until the cubes are completely frozen.

When the watermelon is completely frozen.  Remove from the baking sheet and place in a freezer bag.

Return to the freezer and now you have frozen watermelon on demand and ready to throw into a slushy.

For the slushy you will need:

Cold almond milk
lime juice
lime zest, optional
frozen cubed watermelon

For one large slushy, add 1 cup almond milk to a blender.  The almond milk I'm using has 60 calories per cup.

Add 1 1/2 cups frozen watermelon.  1 cup seedless watermelon has about 40 calories.

A little lime zest.

Squeeze the juice of 1/2 a lime.  I used a full lime because I love it and lime juice just brightens up any melon.  Oh my gosh, have you ever squeezed lime juice on a Crenshaw or Honey Dew melon?  AMAZING.

Blend until smooth.

That took about 10 seconds to make a refreshing slushy with about 100 calories.  How awesome is that?





Add a straw and drink immediately.





Just think of the possibilities.  You could use lemonade in place of the almond milk.  You could use any frozen melon or fruit.  I bet the kids would love this slushy.  So much better than completely sugar saturated and fake flavored slushy's from a machine.

A perfect refresher for a hot summer day.


Watermelon Lime Slushy

1 cup cold almond milk
1 1/2 cups frozen watermelon cubes
juice from 1/2 lime
pinch of lime zest

Place all the ingredients into a blender.  Blend until smooth.  Serve immediately.  Makes 1- 16 ounce slushy.


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