Add This Recipe to Your Labor Day Menu

With Labor Day being the last holiday of the Summer season, it is the perfect excuse to spend some extra time making a delicious meal for family and friends. Enjoy your long weekend alongside your grill with a cold drink in hand!

BBQ Pork Ribs

Recipe by Brandie from The Country Cook

  Ingredients:

• 1 rack baby back pork ribs
• ½ cup pork seasoning rub (see below for a recipe)
• 1 cup unsweetened apple juice
• ½ cup orange marmalade (peach preserves or apricot preserves)
• ¼ cup apple cider vinegar
• 1 large disposable aluminum tray
• aluminum foil

  Instructions:

• Remove pork ribs from the packaging and pat ribs dry with a paper towel. Spray the aluminum pan with nonstick cooking spray or rub with oil. Place ribs into pan. Remove silver skin from the back side of the ribs.
• Sprinkle some of the pork rub seasoning onto the back of the ribs. It's called 'rub' for a reason. So you want to really get in there and rub and press it in. Note: if you'd like, you can cut the rack of ribs in half to make it easier to handle on the grill later.
• Flip the ribs over and season the opposite side. The rule of thumb with rub seasoning is however much naturally sticks to the ribs is enough. Whatever falls off after rubbing it in can be discarded. Pour apple juice into the bottom of the pan. Cover pan with aluminum foil and place in the fridge until your grill is ready.
• Preheat grill to 300f degrees. It's important to try to maintain this temperature through the cooking process so your ribs don't cook too fast. I have 3 burners and I will usually keep the middle burner off and just keep the two end burners on low so it's a nice, low, indirect heat for the ribs.
• Clean the grill grates and carefully wipe them down with a bit of oil (you'll need nice, clean, nonstick grates a little later.) Place pan of ribs onto grill. Cover grill and cook for about an hour (maintaining 300f degrees during the cooking process.) You may need up to 2 hours for these ribs so plan accordingly (especially if you are having difficulty keeping the temperature at a consistent temperature.)
• Ribs are done when an inserted meat thermometer (into the thickest part of the meat - away from the bone) reaches 145f degrees. Carefully remove ribs from the pan and place directly on the grill. Ensure heat stays on low.
• Meanwhile, in a small pot over medium heat, whisk together marmalade and vinegar. Continue to whisk until it's combined well. This should only take a minute or two. You can do this on the grill if you have a side burner attached to your grill.
• Take pot off heat and baste the cooked ribs with the marmalade sauce. Make sure to coat it well.
• Cover grill and cook for an additional 5 minutes. Then repeat the process one more time. Carefully remove the ribs off the grill and place on a large cutting board and allow the meat to rest and cool for a few minutes.
• With a sharp knife, carefully cut the ribs between the bones and serve!

Optional Homemade Pork Seasoning Rub: ½ cup brown sugar, ¼ cup smoked paprika, 1 tablespoon coarse ground black pepper, 1 tablespoon kosher salt, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne

The Ultimate Side Dish

Recipe by TheOnlineGrill

Grilled Stuffed Mushrooms

  Ingredients:

• 8 portobello mushrooms
• cheddar cheese grated or shredded
• 4 slices bacon
• ½ lb cream cheese
• 1 large red onion thinly sliced
• 1 jalapeño pepper thinly sliced

  Instructions:

• Wash the mushrooms. Remove and discard the stems.
• Prepare bacon by trimming off excess fat. Cook in a skillet over medium heat. Cook to golden brown on both sides. Remove from skillet and pat dry with paper towels to remove grease.
• Cut the jalapeño peppers and red onion into thin slices. Cut the golden brown bacon into small squares.
• In a small bowl, combine the sliced jalapeños, red onion, bacon, and cream cheese. Combine until you have achieved an even consistency.
• Fill each mushroom with the mixture, aiming to fill to the brim of each one.
• Heat up grill to medium heat (370-450°F). Set up for indirect heat, with coals or burners at one end and the area where you’ll cook the mushrooms at the other.
• When grill has reached target temperature, place mushrooms on grill grates, and close the chamber door.
• Cook for 10 minutes. Sprinkle shredded cheese on top of each mushroom. Cook for a further 1-2 minutes and serve.

Can't Forget the Drinks!

Check out these fun Mocktail drink recipes perfect for the whole family!