SHORELINES

19 a p c s hor e l i n e s.c om | 2015 Vol :2 Barbecue Baked Ribs 2 tablespoons brown sugar 3 teaspoons sweet paprika 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon pepper 1 teaspoon garlic salt ½ teaspoon red pepper flakes 2 cups barbecue sauce 1 large onion, sliced 1 (4-pound) section pork spare ribs 1 (12-ounce) bottle dark beer 1. Preheat oven to 350°. Combine brown sugar and next six ingredients in a small bowl and set aside. 2. Spread onion slices evenly on a rimmed baking sheet, and place ribs, bone-side down, on top. Pour beer over ribs, sprinkle with brown sugar mixture and cover tightly with foil. Bake three hours or until tender. 3. Brush both sides of ribs with barbecue sauce. Grill over medium heat, meat-side down, 20 minutes or until slightly crispy, basting several times with sauce. Remove from heat; let rest 15 minutes. Cut individual ribs apart and serve warm with remaining sauce. Easy Mixed Berry Cobbler Makes 6 servings 4 cups fresh assorted berries 1 tablespoon fresh lemon juice 1 large egg 1 cup sugar 1 cup flour 6 tablespoons butter, melted Vanilla ice cream, if desired 1. Preheat oven to 375°. Place berries in a lightly greased 8-inch baking dish; sprinkle with lemon juice. Stir together egg, sugar, flour and butter in a medium bowl until mixture is smooth. Spread over fruit. 2. Bake for 30 to 35 minutes or until lightly browned and bubbly. Let stand for 15 minutes. Serve warm with ice cream.

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