Ribs, Slaw & Baked Beans

This past weekend we invited good friends, Marty & Bob to join us to savor Grenville's famous Frog & PenguINN smoked ribs prepared with his special rub mix.

I prepared side dishes of cole slaw and baked beans — easy was the keyword.

Classic Slaw Dressing

I remember when the cole slaw mix bag had a dressing recipe  which called for white vinegar and white sugar. Since there was no dressing recipe on the bag, this one from the Fresh Express website was a delicious change. 

• 1 package cole slaw mix
• 1/2 C mayonnaise
• 2 TBSP rice vinegar
• 1 tsp brown sugar
• 2 TBSP milk or soy milk
• 1 tsp ground celery seed
• 1/2 tsp salt

Whisk dressing ingredients in a small bowl. Let sit 15 minutes to allow flavors to blend. Stir before adding to slaw. Note: use a food or blender for a smoother dressing. 

 

Baked beans are a great side dish — summertime dining or take-along dish — especially when you make your own. Sure, you can buy canned baked beans and reheat them, but not only is homemade much tastier, but you can "doctor"  or modify it, and there's lots of variations. Some folks use ketchup and/or prepared mustard. So if you like those ingredients, substitute OR try some of your own variations.

 

(Baked) Campbell’s Pork & Beans

• 2 (28 oz.) cans Campbell's Baked Beans 
• 1/2 C brown sugar
• 1/2 C barbecue sauce
• 1 TBSP dried mustard
• 1 TBSP Worcestershire sauce
• 1 large onion (chopped)
• 5-6 slices of crispy cooked bacon, crumbled

1. Mix first 5 ingredients together in large bowl.
2. Fry bacon until well done. Reserve some of bacon drippings.
3. Sauté onion in drippings until tender, but not browned .
4. Add crumbled bacon and onion to beans, mix thoroughly
5. Bake uncovered in 350 degree oven for 30 minutes or until thickened to desired consistency. Cool slightly before serving.