STICKY RIBS
Steps:
- Preheat the oven to 300 degrees F.
- Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
- Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
- Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
- Heat a grill or grill pan for cooking at medium-high heat.
- Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.
ROASTED POTATO SALAD WITH BARBECUE DRESSING
If barbecue potato chips were a salad, then this would be it. It's hard to pick which component of this picnic dish is the greater star: the crispy roasted potatoes or the smoky, paprika-tinged barbecue sauce dressing. Bejeweled with crunchy red onions, which are soaked in water to mellow their bite, and showered with fresh dill, this colorful side dish is the savory crowd-pleaser you'll want to bring to any cookout or potluck.
Provided by Eric Kim
Categories barbecues, salads and dressings, appetizer, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. On a half sheet pan, toss the potatoes and tomatoes with the olive oil, ½ teaspoon salt and ½ teaspoon pepper, and spread in an even layer.
- Roast, stirring once halfway through, until the potatoes are golden brown and crispy, and the tomatoes have burst and shriveled, about 45 minutes.
- While the potatoes are roasting, fill a small bowl with cold tap water and add the red onions to soak and mellow out.
- In a large serving bowl, stir together the barbecue sauce, mayonnaise, lemon juice, honey, mustard, paprika, onion powder and ¼ teaspoon salt until smooth. When the potatoes and tomatoes are done roasting, let them cool for 5 minutes, then transfer to the bowl with the dressing. Drain the red onions and add half to the bowl. Gently toss to combine. Taste for seasoning, adding more salt and pepper as desired. Garnish with the remaining red onions and the fresh dill, and serve.
STICKY RIBS WITH ROAST POTATO SALAD
When the kids have friends over, this stack of ribs and spuds is a cheap, crowd-pleasing, prepare-ahead option
Provided by Good Food team
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 14
Steps:
- Heat oven to 150C/130C fan/gas 2. Put the ribs in a roasting tin in a single layer and just cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook.
- Meanwhile, fry the onion in the oil in a pan until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.
- Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above. Turn the ribs and potatoes halfway, until both are nicely browned all over. Tip the potatoes into a large bowl sprinkle with the vinegar and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.51 milligram of sodium
GRILLED POTATO SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
- Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
- Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
- Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
- Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
- Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
- (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)
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