Steve's Ribs

14 lbs Select pork ribs trimmed of excessive fat. Martinate pork ribs in 3 bottles commercial Mesquite marinade with lime.  Pre cut into 4 to five ribs to ease marinade process. Use as many containers immerse each group. Marinate 12 hours, then turn over repeat, another 12 hour.

Pre-heat oven to 230-250 F. Start bbq.

Drain ribs, and add marinate to sauce.

Emmerse each group of ribs in sauce, then BBQ for 15 min. on low, turn over  and do other side on low. 

Trasfer rib  to a roasting pan, cover with the balance of sauce, cook in oven six-seven hours until rib are tender

Sauce for Steve"s Ribs

1  10 oz. can tomatoe paste

2 tbs dry mustard
1/2 tsp liquid smoke
1 jar peach preserves
1/4 cup dark mollases
1/4 cup lemon juice
3 tbs worchter sauce
2 cup yellow onion, diced
6 cloves minced garlic
2 tbs lemon pepper
1 tbs white pepper
1/2 tbs or more red pepper
3 bottles chris an pitts hickoryu BBQ Sauce
1 cup chicken boquet 
4 tbs olive oil
3 tbs parsley, choppped

Saute the onion in olive oil in a deep 15 quart thich bottom pan. add all other ingredients. bring to a biol while stirring. Heat on low for two hours. color will deeped as the mixture cooks. set aside for tommorow.

Stephanie's Holly Cookies

 

Stephanie's Holly Cookies

(From Stephanie’s Kindergarten Class Recipe Cookbook)

1 Stick butter

1 teaspoon Cook’s Bourbon vanilla

3 cups large marshmallows

2 teaspoon green food coloring

4 1/2 cups Corn Flakes

Red hot candies

Melt butter and marshmallows in saucepan. Add vanilla and food coloring. Mix well. Add corn

flakes and coat well. Drop by spoonfuls on was paper. Add candies for holly berries.

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