Barbecue Short Ribs
Ingredients
2 lbs Pork short ribs
1 tsp smoked paprika
½ cup brown sugar
1 Tbsp garlic powder
½ tsp cumin
1 tsp sea salt
¼ tsp coriander
1 tsp peruvian smoked salt
½ tsp black pepper
2 Tbsp olive oil
BBQ sauce
1 cup bbq sauce of choice, pinch of smoked salt, pinch of chili powder, 2 cloves minced garlic
Directions
Preheat oven to 425 degrees
Cut off fat membrane from ribs (if not, the ribs will be chewy)
Mix together: ½ cup brown sugar, ½ tsp cumin, ¼ tsp coriander, 1 tsp smoked paprika, 1 Tbsp garlic powder,1 tsp salt, ½ tsp blk pepper, 1 tsp smoked salt
Rub ribs with sea salt, then pour olive oil on ribs and spread on both sides
Rub both sides with dry rub, wrap tightly in aluminum foil (dbl wrap) place on a baking tray and cook for 2 hours
Remove ribs from oven, uncover and let sit for 10 minutes (bone tips should be showing from ends)
Reduce oven temp to 275 degrees
Coat both sides of ribs with bbq sauce and place back in oven for 5-10 minutes
Enjoy!
Red Onion Potato Salad
Ingredients
9 med. red potatoes
¼ cup parsley (chopped)
1 lg red onion
½ – 1 Tbsp mustard
½ cup red wine vinegar (for onions)
1 tsp black pepper
½ cup mayonnaise
1 tsp red wine vinegar
3 eggs boiled
1 tsp garlic powder
1 tsp salt
1 celery stalk (halved and chopped)
Directions
Thinly slice half the red onion and place in a bowl with the ½ cup red wine vinegar
Wash potatoes, peel and make wedges. Place wedges in boiling water and let cook for 8-10 minutes. At the same time boil 3 eggs for 8-10 minutes.
After potatoes cook, strain and place on a cooking sheet and place in the fridge for 15-20
minutes
When eggs are done, place in an ice bath for 10 minutes
In a large bowl add:
½ cup mayo, ¼ cup parsley, ½-1 Tbsp mustard, 1 tsp black pepper, 1 tsp red wine vinegar, 1 tsp garlic powder, chopped celery, 1 tsp salt and sliced onions (discard vinegar from onions) mix together
Take potato wedges out of fridge and add to mayo mixture, mix together
Peel eggs, slice and add to mayo and potatoes, mix together
Enjoy!