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	FEATURE ARTICLES Daily struggles reality for Portland's Native Americans How big a success was last month's Rossi Farms Barn Bash in Parkrose? Long-time Parkrose mail carrier retires Housing policy gets big look Memorable Menus City teens visit country, learn farm business About the MEMO MEMO Archives MEMO Advertising MEMO Country (Map) MEMO Web Neighbors MEMO Staff MEMO BLOG © 2011 Mid-county MEMO Terms & Conditions	Memorable Menus... Gresham resident Dave Coleman, a Mid-county Memo reader and fan, gave us his favorite barbecued rib recipe. One he and his family have enjoyed for years. COURTESY DAVE COLEMAN Summer is here; really, it is! We hope it lasts through September. So, like this month, please continue to send recipes - and images -for outdoor dining or those suitable for a picnic. Submissions should be sent to mailto:editor@midcountymemo.com or 3510 N.E. 134th Ave. no later than the, Wednesday, August 17 for consideration for the September issue. Fax submissions can be sent to 503-249-7672. Dave Coleman's Barbecue Ribs Rub 1/2 cup Kosher salt 1/2 cup turbinado sugar (crystallized raw sugar from the initial pressing) 1 tablespoon granulated garlic 1 tablespoon granulated onion 2 tablespoon paprika 2 tablespoon chili powder 2 tablespoon black pepper 2 tablespoon cayenne 1 tablespoon dried thyme 1 tablespoon ground cumin 1 tablespoon nutmeg Sauce 2 cups honey 1-1/2 cups apple juice 18 oz KC Masterpiece barbecue sauce Braising liquid 1/2 cup honey 1/4 cup brown sugar 1/2 cup apple juice Three slabs of either beef or pork ribs Prepare charcoal barbecue cooker for indirect grilling; heat to 375 degrees. Use cherry and hickory wood for flavor. Rub ribs all over with rub mixture at least 30 minutes prior to putting in cooker. Cook ribs, meaty side up for about 2 hours. Turn, swab with sauce and cook for another hour. Place ribs on large piece of heavy-duty foil, cover with braising liquid and seal tightly. Place back in the cooker for 90 minutes more. Serve with salad and fresh corn on the cob; eat hearty!
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