Ribs, Julia’s Potato Salad, Pineapple Slaw

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

2 TB paprika
1 TB sugar
1 TB salt
1 TB garlic powder
1 tsp cayenne
1/2 tsp black pepper
2 slabs of baby-back ribs (about 2 lbs each)

The ribs have been rubbed. Preheat oven to 300F and then we will finish on the grill.

Method – ribs

Take the silverskin off the back of each slab of ribs. This is an important step so that when the ribs shrink and separate as they cook, it allows the rub to permeate the meat. Combine the seasonings in a bowl with a small whisk. On a baking sheet (with a lip) rub the seasoning generously over both sides of each rack. Wrap entire thing sealed in aluminum foil. Bake on the baking pan for 2-3 hours, until tender. Wash hands at each step! Take out of oven. Place baking sheet aside while you light the grill. You want to set the grill so that the ribs will cook in indirect heat. For charcoal grills, I use natural wood charcoal lit in a chimney, allowed to turn white and place the coals in the middle with one slab on either side. If you can’t hold your hand over the grill rack for more than a couple of seconds because it is too hot, adjust the vents so it’s hot, but won’t burn the ribs. You just want get that smoky flavor and add the bbq sauce.to maintain a steady, but not scorching heat. Place the ribs on the grill on the foil. Add my sweet and sour orange bbq sauce and smoke over the coals 5-10 minutes without the sauce burning. Wrap in new foil and hold in an oven on the lowest setting until serving time. They will be tender and juicy. Serve with my sour orange bbq sauce, if desired.

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.)

2 lbs Florida gold potatoes, or red potatoes
2 TB cider vinegar
2/3 cup finely chopped red onion
1/3 cup finely chopped celery
4 slices crispy bacon, crumbled
2 TB finely chopped pickle (either kind)
2 hard boiled eggs, shelled and sliced (I use a handy egg-slicer)
3 TB finely chopped scallion
sea salt and pepper, to taste

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

1 pound of shredded slaw (it comes in bags to make life easier)
1 tsp champagne vinegar
2 TB sugar
start with 1/4 tsp sea salt and 1/4 tsp black pepper (taste for seasoning later)
1 cup of homemade or prepared mayo
1 pint of diced gold pineapple
Method – cole slaw
Place the pineapple in a colander and let drain over a bowl. In a large bowl, combine all ingredients except the slaw. Add the slaw. Test for seasoning. Chill until bbq serving time.

 

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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