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Chipotle Rubbed Ribs with Spring Potato Salad


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There is nothing quite like a good bbq rib in the warm weather. To celebrate Memorial Day, we are rolling out our delicious Purely Farm spare ribs and pairing them with your choice of several quick and tasty potato salad options. These ribs can be done in the oven or a smoker. We suggest finishing them on the grill, but if you only have an oven, they are still delicious.


For the ribs

Half rack of Purely Farm’s Spare Ribs

4-6 ounces Offbeat Gourmet Spice rub OR 2 cups Bills Best BBQ Sauce OR 2 cups Offbeat gourmet Grill Sauce.

Note: if you want to make your own rub or have your own favorite homemade bbq sauce, go for it!


For the potato salad

2 pounds potatoes (we suggest 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, olives, capers, chives or anything that inspires you!


3 potato salad dressings

1. Classic 

2/3 cup mayonnaise

2 teaspoons Dijon mustard (we recommend Spicy Dijon)

Salt and pepper to taste


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

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! If you want your ribs 100 Bodhi Market style, then we suggest you purchase Offbeat Gourmet Chipotle Dry Rub and also either Bills Best BBQ Sauce or OffBeat Gourmets Grill Sauce.

This recipe is built for a 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.

Step 1 

Very liberally cover both sides of your ribs with your Offbeat Gourmet Chipotle Rub. If you are just using a sauce, salt and pepper the ribs, but save the sauce for later. Preheat your over to 300 degrees F.

Step 2

Cover the bottom of a flat sheet pan or roasting pan 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.

Step 3

Once your ribs are completely sealed in the foil cocoon, slide the pan in the over 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 1/2 inch or so of exposed bone. 

Step 4

Two ways to finish your ribs. Take them out of the foil and place 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 Offbeat Grill Sauce or Bills Best BBQ so that it caramelizes slightly.

If you do not have a grill, you can do this same step under the broiler in your oven.

Step 5

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

Step 1    

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. 

Step 2  

Meanwhile, in a large bowl, whisk all the ingredients from the dressing list you chose.

Step 3

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.


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