It took me many years and many tries to make some good ribs. Sometimes I make a dry rub for them, and sometimes I use a wet marinade. This time, it was dry rub time.
The ribs have been rubbed.
Also, I had intended to make Julia’s potato salad in a red, white and blue version, but I could not find any Peruvian or crimson potatoes, so I went with Florida golds.
Ingredients – Julia Child’s Potato Salad (It’s pretty close, anyway.)
1 cup of homemade or purchased mayo
Peel the potatoes and slice into just under 1/2″ thick slices. Cut the potatoes in half lengthwise first if they are large. Boil until just tender and immediately take off the heat (reserving a cup of the cooking water) and place in a bowl. Add the cider vinegar to 1/3 cup of the cooking water and pour over the potatoes. Toss and set aside. Combine all other ingredients and toss carefully. Check for seasoning. Refrigerate for an hour before serving.
Ingredients – Champagne Gold Pineapple Cole Slaw