Mary Ann Recipes | lifestyle

Let’s just hope the weather cooperates so those who enjoy grilling can get out and do it. I’ve included a recipe for ribs, which I love, but I always add a little peach preserves to the sauce. I love baked beans with ribs, but I also like crunchy green beans with them. Sometimes I like to throw in a little Italian dressing mix or ranch mix when they’re in a pan with butter. I can’t think of a better dessert for the Fourth than a delicious, cold key lime pie. I hope everyone has a great holiday filled with great food and lots of family.


3 pounds of spare ribs

1 (8-ounce) can tomato sauce

12 cups of water

¼ cup ketchup

2 tablespoons of vinegar

2 tablespoons Worcestershire sauce

2 tablespoons of brown sugar

1 teaspoon of granulated sugar

1 teaspoon of salt

1 teaspoon of dry mustard

1/4 teaspoon chili powder

1/8 teaspoon black pepper

Mix all the ingredients except the ribs. Brush the ribs with the sauce and place them about 12 inches above the hot coals. Turn the ribs frequently and baste each time until done, which will take 1 to 2 hours. You’ll know when they’re done because the meat starts to pull away from the bones.


2 pounds tender green beans, ends and strings removed

2 teaspoons of salt

1 stick of butter

2 tablespoons chopped pimento

black pepper

Place enough water in a large pot to cover the beans and bring to a boil. Add the beans and cook for 7 to 8 minutes until crisp. Release it. Rinse with cold water and drain again. Season with salt and set aside. Melt the butter in a large pan. Toss the beans in the butter for 2 or 3 minutes until heated through. Add pimento and remove from heat. Sprinkle with freshly ground black pepper.


¼ cup vegetable oil

¾ cup orange juice

5 eggs

1 (3-ounce) package of Lime Jello

1 box of lemon supreme cake mix

¼ cup lime juice

6 spoons of powdered sugar


1 (8-ounce) package cream cheese

4 tablespoons of softened butter

1 teaspoon of vanilla extract

1 pound of boxed confectioners’ sugar

Combine the oil, orange juice, eggs, jelly and cake mix and beat until the batter is smooth. Pour into a 9 x 13 x 2 inch pan that has been sprayed with vegetable oil. Bake at 325 degrees for 20 to 30 minutes or until a toothpick inserted near the center comes out clean. Remove the cake from the oven and poke holes all over the surface with a fork. Mix the lime juice and icing sugar, mix until smooth and drizzle over the cake. Prepare the frosting by beating the cream cheese and butter until smooth; stir in the vanilla extract, then stir in the sugar until you reach your desired consistency. Spread on the cooled cake. Keep this cake covered in the fridge for the cream cheese frosting.

Enjoy, Mary Ann McCrary

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