Recipe(tried): A Tropical Dinner for the End of Summer - Tropical Oasis Ribs, Red Potato, Bell Pepper and Pimiento Salad, Tri-Pepper Slaw, Island Style Key Lime Pie

Good Morning,

Wow, it's the end of the month, can you believe it? Fall is in the air, now all we need is some of that "crisp" weather to go with it! I am so looking forward to my favorite season of the year.

Today, as we say goodby to summer at our home, we will enjoy a meal with a tropical flair... Tropical Oasis Ribs, tender boneless pork ribs that have been marinating all night in lime juice, lime zest and seasonings. Served with a nice cold potato salad and slaw, this is sure to hit the spot and keep you cool. For dessert, a nice Island Style Key Lime Pie while savoring a cup of coffee....

Happy Cooking!! Gina

Tropical Oasis Ribs
serves 6

2-3 lbs. boneless country style ribs
1 Tbsp. olive oil
1 lime
zest of 1 lime
1/4 cup orange juice
1 garlic clove crushed
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. fajita seasoning
1 heaping Tbsp. pineapple jam
1 cup apple cider

Marinate meat overnight in plastic container. Sprinkle the lime zest on, squeeze lime juice over. Sprinkle salt, pepper, paprika, fajita seasoings, garlic, pineapple jam, soy and sesame oil on. Close container and shake a few times to cover meat. Refrigerate.

Next day, heat olive oil in skillet, brown meat very well in oil. When browned, add the marinade and let that cook down. Add 1 cup apple cider and bring heat down to low, let it simmer covered for about 45 minutes till meat is very tender. If liquid evaporates before time is up, just add a bit more juice. There should be a lovely brown sauce at the end of cooking.

Red Potato, Bell Pepper & Pimiento Salad
serves 12

5 lb. bag of red potatoes, washed and cut into chunks
1/2 of a small bottle of Newman's Own Oil & Vinegar
1/2 cup Hellman's mayo
1/2 cup sour cream
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper
1/2 cup sliced celery
1/4 cup finely chopped red onion
12 hard-boiled eggs, chopped
1/3 cup chopped gherkin pickles
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/3 cup chopped sweet red pimientos

Cook the potatoes in boiling water til crisp tender. Drain and place in a large bowl to cool off. When cool enough, add 1/2 a bottle of Newman's Oil and Vinegar dressing and toss gently to blend in. In a small bowl, mix the mayo, sour cream, salt and pepper and sugar together to form a sauce. Also blend this in to the potatoes. Add all the cut - up vegetables and chopped eggs and toss gently. With a fork, break up some of the potatoes. If too dry, add a bit of sour cream.

Cover and chill.

Tri-Pepper Slaw
serves 4-6

1 1/2 Tbsp. dijon mustard
2 tsp. sugar
2 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. white pepper
1/8 tsp. black pepper
1 cup mayonnaise
1 lb. green cabbage, quartered, cored & shredded
2 medium carrots, shredded

In a medium bowl, whisk the mustard, sugar, dry mustard, salt, peppers. Whisk in the mayonnaise. Refrigerate til ready to use.

One to two hours before serving, tosss the cabbage anda carrots together in a large bowl. Add the dressing and mix thoroughly. Cover and refrigerate til ready to serve. When ready to serve, season to taste and toss once again.
Island Style Key Lime Pie

1 3/4 cups graham cracker crumbs
1 Tbsp. cinnamon
1/4 cup firmly packed lite brown sugar
1/3 cup melted butter
2 cans condensed milk
1 cup fresh squeezed key lime juice
2 egg whites
1/4 tsp. cream of tartar
3 Tbsp. sugar

Combine first 3 ingred. Press onto 9" pie plate. Bake at 350 for 10 min. Cool. Stir together milk and lime juice. When thickened, pour onto pie plate. Beat egg whites with cream of tartar til foamy, add sugar slowly and continue beating til merengue forms, glossy and white, stiff peaks. Spread on pie and peak up with ends of fork. Bake 25 min. at 325. Chill for 8 hours to set.