Grilled Pork Ribs

Grilled Pork Ribs

Ingredients:
2 1/2 Lb oxtail, cut into 2" length 1 1/2 Qt cold water
1/2 Cup flour 12 3" bias celery slices
1 Tsp seasoned salt 1/2 Cup diced celery
3 Tbl oil 12 yellow turnip sticks, 3" long,
1/2 Cup minced onion -(rutabaga)
1 Tbl salt 1/2 Cup diced yellow turnip,
1/8 Tsp pepper -(rutabaga)
3 bay leaves 12 3" bias cut carrot slices
5 parsley springs 1/2 Cup diced carrots

Directions:
1 -lb 13-oz can tomatoes few drop Tabasco
Day before:
1. Wipe the oxtail pieces with a damp cloth, then cut off all excess fat.
2. Combine flour and seasoned salt; dredge evenly over each piece of oxtail.
3. In large Dutch oven heat fat and brown oxtail pieces well, a few at a time; then brown onion.
4. Return all oxtail pieces to Dutch oven; now add salt, pepper, bay leaves, parsley, tomatoes,
and water. Cover; simmer 2 hrs. or till fork tender.
5. Cool, then refrigerate overnight.
About an hour before serving:
1. Skim fat from surface of soup. Bring soup to boil; add celery, turnips, and carrots; simmer,
covered, 45 min. or until large pieces of vegetables are fork tender.
2. Now add Tabasco. Serve. Nice with Onion-Rye bread.
Home Fries
One of Mom's 51 Favorites
Yield: 4 Servings
Dad is good at making these home fries
5-8 Red Potatoes 1 Large Onion
8 Slices Bacon, chopped
Fry bacon lightly until golden. Add chopped onions. Cook over medium heat until transparent.
Slice the potatoes thinly, and add to skillet. Season to taste with salt and pepper. Stir gently, then
cover with lid. Stir occassionally until nicely browned.
Hot German Potato Salad
One of Mom's 51 Favorites
Yield: 6 Servings
This is Mike's favorite way to eat potatoes.