(Family Features) Firing up the grill is an American tradition. The farm families who produce the food so many people enjoy at backyard cookouts want to share some of their favorite grilling recipes, as well as an appreciation for how food gets from the farm to the table.
Farmers like Amanda Folkens, from Iowa, Danell Kalcevic, from Colorado, and Nicole Small, from Kansas, have joined with more than 70 other farmer volunteers across the country in the CommonGround program as a way to talk with home cooks about how food is grown and raised.
“On our farm, animal care is top priority, as it is for thousands of other family farms in the U.S.” said Amanda. “By keeping our animals indoors, we make sure they are protected from predators, disease and bad weather.”s
To learn more about family farms and facts about your food, visit www.FindOurCommonGround.com.
The two recipes I am sharing today are perfect for a weekend meal, especially if you can sit outside and enjoy the lovely weather. Most of us eat pork ribs, but beef ribs are very tasty and hearty as well. This recipe for beef rack of ribs only has you grilling them for a bit and then you slide them into the slow cooker of your favorite barbecue sauce and let them drink in all that goodness! You actually could do the grilling part one day and then put them in the slow cooker before you head out the door the next morning and have a delicious dinner waiting when you arrive home that night.
The potatoes are easy to make and have a twist on them as they use some honey. Anything caramelized while roasting in the oven is good, but add a little something sweet and they get even better! These country barbecue potatoes will pair perfectly with the beef rack of ribs.
Don’t forget a nice fresh green salad, preferably from your own backyard garden with fresh lettuce and some nice home grown tomatoes. Serve all of this with some nice hearty bread to soak up some of that extra barbecue sauce from the ribs as well.
Things to Know Before You Shop the Meat Case
- There’s no need to pay extra for poultry or pork that’s labeled hormone-free. USDA prohibits farmers from using hormones to raise chicken and pigs.
- Nearly all beef cattle, whether raised organically or conventionally, spend the majority of their lives on pastures eating grass.
- Purchasing organic, grass-fed and free-range meats does not make them safer to consume. These labels refer to how the animals are raised, but all meat and poultry can contain bacteria that could cause illness.
- Most cases of foodborne illness can be prevented with proper processing, handling and cooking of food to destroy bacteria.
Beef Rack of Ribs
By Danell Kalcevic
Serves: 4 to 6
Country Barbecue Potatoes
By Nicole Small
Serves: 4 to 6
Source: United Soybean Board