Ribs, Julia’s Potato Salad, Champagne Pineapple Slaw for your next bbq
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. Try Ribs, Julia’s Potato Salad, Champagne Pineapple Slaw for your next bbq
Ingredients -Ribs, Julia’s Potato Salad, Pineapple Slaw
The ribs have been rubbed. Preheat oven to 300F and then we will finish on the grill.
Method – ribs
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’s Potato Salad (It’s pretty close, anyway.)
1 cup of homemade or purchased mayo
Method – potato salad
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