Make-Ahead Labor Day Menu

Image by rockrecipes

MAKE-AHEAD RIBS

Bake ribs up to 2-days in advance

• Drain the liquid off of the ribs into a small bowl. Store juices in the fridge.

• Refrigerate the ribs.

• When ready to eat, bring the ribs to room temperature.

• Preheat the grill to low heat.

• Brush the ribs with BBQ as you reheat the ribs

MAKE-AHEAD BLUE CHEESE COLESLAW

Make the dressing up to 4 days in advance.

• Chop the salad a day in advance. (or use bagged slaw mix)

• Combine the dressing and salad a few hours before serving.

MAKE-AHEAD CORN SALAD

Make vinaigrette up to 4 days in advance.

• Make the salad (except tomatoes and avocado ) a day in advance.

• Add tomatoes, avocado, and garnish with basil and cheese right before serving.

MAKE-AHEAD PEACH & PINOT GRIS SANGRIA

Make Sangria up to 2-days before and store in the refrigerator..