There is nothing quite like a good bbq rib in the warm weather. To celebrate summer, here are several options for both DIY ribs and pre-marinated ribs, along with 3 delicious potato salad recipes. Enjoy!
For the ribs
Half rack of pre-cooked BBQ ribs - Or make your own, directions for both below.
2 cups Bills Best BBQ Sauce or make your own. Not needed with our pre cooked ribs.
Note: if you want to make your own rub or have your own favorite homemade bbq sauce, go for it! If not combine the following for a tasty rub. The core of a rub is salt, sugar, and pepper, but there are many optional additions are listed below. Mix everything together and rub on your ribs. Reserve a bit more to sprinkle on when serving for extra pop.
1/4 cup of salt
1/4 cup of ground pepper
1/2 cup of brown sugar
Optional additions 1 tablespoon of any or all of the following:
ground coffee (our secret, not so secret ingredient), cumin, chili powder, granulated garlic, granulated onion, paprika, cayenne.
WAIT! There is more, if you want to make your own super simple BBQ sauce, mix 1/4 cup of applied cider vinegar and 3/4 cup of ketchup in the bowl, then sprinkle in 2 tablespoons of the dry rub you just made and mix until combined. Taste it! It should be pretty close to tasty but may need a bit more rub, or a little more ketchup or vinegar.
For the potato salad
1.5 pounds potatoes (we suggest Yukon gold or red, but any potato works)
1 bunch of scallions, chopped
2 tablespoons parsley, chopped
Other optional ingredients we think make potato salad delicious: hard-boiled eggs, celery, bell peppers, pickles, olives, capers, chives, or anything that inspires you!
3 potato salad dressings
2/3 cup mayonnaise
2 teaspoons Dijon mustard
Salt and pepper to taste
Other fun option is adding a touch of pickle jar brine, sweet or salty.
2. Sour cream
1/2 cup sour cream or Seven Stars plain yogurt
1/2 cup mayonnaise or vegan mayo (optional)
1 teaspoon apple cider vinegar
1 cup chopped black or kalamata olives (optional, but tasty!)
Salt and pepper to taste
3. Vinegar (light and zingy!)
3 tablespoons apple cider vinegar.
2 tablespoons olive oil
Salt and pepper to taste
1 cup capers or chopped kalamata olives, or both! (optional)
Cooking the ribs
IMPORTANT NOTE: We sell both pre cooked (bbq sauced marinated) ribs, and raw pork ribs. If using pre cooked, all you have to do is defrost and heat. Follow the instructions on the package.
If using raw ribs, follow the recipe below:
Ribs can be done with dry rubs or they can be done with sauces. Or both! Our recipe is mostly dry rub with a sauce suggestion at the end. If you choose to make your own rub or sauce, and or have a favorite brand at home, go for it!
This recipe is built for an oven and a finish on the grill, but if you have a smoker we expect you to know how to use it... so have at it.
BEFORE Step 1: Mix all your dry rub ingredients in a bowl following the directions in the ingredients list. Also if making your own sauce, follow the directions below the dry rub ingredients.
Very liberally cover both sides of your ribs with your dry rub. If you don't make a rub, just liberally coat with salt and pepper. Preheat your over to 300 degrees F.
Cover the bottom of a flat sheet pan or roasting pan with large sheets of aluminum foil. Make sure the sheets are long enough that when the ribs are in there you can wrap it around them to completely seal them in. Next, place the rubbed ribs on the foil and bring the remaining foil up over the ribs, wrapping the ribs completely, like a foil cocoon.
Once your ribs are completely sealed in the foil cocoon, slide the pan in the oven and roast for 1.5-2 hours. You can tell the ribs are done when the meat has pulled away a bit from the ends of the bones, leaving a 1/4 inch or so of exposed bone.
Two ways to finish your ribs. Take them out of the foil and place them on your outdoor grill. You want to grill them just a few minutes on each side to get a nice char. If using, now is the time to baste with BBQ sauce so that it caramelizes slightly.
If you like your ribs smokey, we recommend soaking some woodchips in water (you can find grilling chips at most hardware stores). Then add them to your grill to burn. If charcoal, right on the charcoal, if gas, your grill will have different areas for this. Get a good smoke going and close the ribs with the ribs off direct heat for 5-10 minutes. Don't keep the heat too high and burn them, remember the ribs are already fully cooked from the oven.
If you do not have a grill, you can do this same step under the broiler in your oven.
Cut the ribs between the bones into individual servings. Plate and drizzle a bit more sauce or dry rub over the top and serve. We suggest serving on a big butcher-block cutting board. Why not look legit if you just made some awesome ribs, right?
Serve with potato salad and make sure you have some napkins or a hose available ;)
Making the potato salad
In a large pot, cover the potatoes (no need to peel them, just give them a rinse) with cold water and season with salt. Bring to a boil over high heat and cook the potatoes until fork-tender, about 15-20 minutes. Drain and let stand until cool enough to handle about 10 minutes.
Meanwhile, in a large bowl, whisk all the ingredients from the dressing list you chose.
Stir in the scallions, parsley, and any other ingredients you may have chosen to add. Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.
This can be done ahead and kept in the fridge for a day.