JOYCIES COUNTRY STYLE RIBS

Par -cook the ribs in simmering salted water. This step ensures the meat will

be moist and that the ribs will cook quickly on the grill without the sweet glaze

getting too burnt.

Make sure the grill isn’t too hot and be sure to turn the ribs every few minutes

while basting constantly with the glaze. The results will be super tender,

as well as perfectly browned and glossy ribs.

4 pounds country-style pork ribs bone-in or boned-out.

1 teaspoon salt

½ cup orange marmalade

½ cup chili sauce

2 tablespoons soy sauce

2 tablespoons cider vinegar

1 tablespoon canola oil

Place ribs and salt in a large pot with a cover or a large Dutch over. And

Enough water to just cover the ribs and bring to a boil. Reduce heat and simmer for 45 minutes.

To make the glaze, whisk together in a medium bowl the marmalade, chili sauce, soy sauce, vinegar and oil. Set aside.

Preheat a gas grill to medium or prepare a charcoal fire. Oil the grill grates.

Transfer the ribs to the grill and cook, turning and basting with the glaze often, until the ribs are well browned and glossy. 20 to 30 minutes. Transfer to a platter to serve.

Makes 8 servings

ROSEMARY ASIAGO ROLLS

8 frozen Bridgford Parkerhouse Rolls, thawed

1/3 cup crumbled Asiago cheese

1 tablespoon coarsely chopped fresh rosemary

½ tablespoon extra virgin olive oil

sea salt

Lightly grease a baking sheet. Place thawed rolls on a lightly floured board.

Top rolls with equal amounts of cheese and rosemary and knead lightly to

Mix into dough. Brush rolls with olive oil and lightly sprinkle with salt. Place on prepared baking sheet and let rise in a warm place for about 30 minutes or until doubled in size. Preheat oven to 375 degrees, bake for 12 to 15 minutes or until rolls are cooked and golden brown. Servings 8 rolls and recipe maybe be doubled.

FYI…I made this a day ahead of time and warmed them up outside in a plastic bag

On the table, as it was 110 degrees today, perfect warming oven, solar power.