Dad’s Day is on its way. Treat your favorite guy with a
refreshing tropical ambrosia salad and tender juicy ribs he doesn’t
have to grill.
• by Lauren Hilton
1 (8 oz.) container frozen whipped
2 1/2 c. shredded coconut
1/2 c. chopped walnuts
1 (8 oz.) can fruit cocktail, drained
1 (8 oz.) can pineapple chunks, drained
1 (11 oz.) can mandarin oranges, drained
3 c. miniature marshmallows
1 (10 oz.) jar maraschino cherries, drained
1 tsp. ground nutmeg
1 tsp. ground cinnamon
• In a large bowl, combine the whipped topping, coconut, chopped nuts,
fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and
• Mix together well and refrigerate for 30 to 45 minutes.
Crock Pot Ribs
2-plus racks of baby back
or St. Louis-style ribs
Favorite barbecue sauce
(I love Sticky Fingers
and Johnny Harris brands)
Salt and pepper
• Sprinkle ribs with brown sugar, garlic, salt and pepper to your liking. You can marinate these overnight or for only an hour or so. Refrigerate.
• Place ribs in the crock pot. If you are cooking more than one rack, stand them
up along the side of the crock with the meatiest side at the bottom.
• Mix 2 c. barbecue with 1 c. water. Pour over ribs.
• Cook on low for 5 hours for 2 racks (make sure you add time if you cook more
racks –around 1 hr. per rack).
• Remove ribs from crock when cooked and put on a cookie sheet, membrane
side up. Careful, they will fall apart.
• Baste them with a fresh coat of your favorite barbecue sauce.
• Broil in oven for 2 to 4 minutes. Don’t let them burn. They will crisp up a bit.
• Repeat the last two steps on the other side.