Contact Us

The Perfect Pork Ribs & Potato Salad Recipes For Labor Day Weekend

bbq
tsm

Whether it’s Labor Day or any day of the week, these two recipes are a sure win.

My brother is a grill freak, if he could grill everything, he would…and recently we discovered two amazing and delicious recipes that I just had to share.

I’ve also tried the pork ribs recipe on chicken and it too was awesome, feel free to experiment and change it up to your liking.

Try out these two simple recipes, they’re sure to put a smile on those hungry faces this holiday weekend.  

Pork Ribs:

  • ½ cup kosher salt
  • ¾ cup paprika
  • 1½ cup brown sugar
  • 1/2 cup pineapple juice
  • 2 racks pork ribs or baby back ribs
  • ⅔ cup black pepper
  • 5 tablespoons onion powder
  • 5 tablespoons garlic powder
  • Barbecue Sauce
  • ½ cup kosher salt

Directions

Pull the membrane off the back of the ribs and spread the rub liberally on the meat side of the ribs. With the grill on medium put ribs on bone side down for 1.5 hours.

Keep an eye on them after and flip the ribs to meat side down for the next 30 minutes.

After 1.5 hours  brush sauce on the ribs and leave them on the grill for another 30 minutes and then depending on how well you like your ribs eyeball to see when you think they are ready to pull off the grill and then set aside to rest for about 15 minute with a foil loose cover on top to keep them warm.

Best Potato Salad Ever:

  • 3 pounds small white potatoes
  • Kosher salt to taste
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper to taste
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 cup of sour cream
  • 1/2 cup of Italian parsley
  • juice of one whole lemon

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.

In a small bowl, whisk together the mayonnaise, buttermilk, sour cream, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper, Italian parsley, juice of lemon.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Labor Day BBQ

More from KISS-FM

Best of the Web

Leave a Comment

It appears that you already have an account created within our VIP network of sites on . To keep your points and personal information safe, we need to verify that it's really you. To activate your account, please confirm your password. When you have confirmed your password, you will be able to log in through Facebook on both sites.

Forgot your password?

*Please note that your points, prizes and activities will not be shared between programs within our VIP network.

It appears that you already have an account on this site associated with . To connect your existing account with your Facebook account, just click on the account activation button below. You will maintain your existing profile and VIP program points. After you do this, you will be able to always log in to http://kisselpaso.com using your Facebook account.

*Please note that your points, prizes and activities will not be shared between programs within our VIP network.

Please fill out the information below to help us provide you a better experience.

Register on 93.1 KISS-FM quickly by logging in with your Facebook account. It's just as secure, and no password to remember!

Not a Member? Sign Up Here

Register on 93.1 KISS-FM quickly by logging in with your Facebook account. It's just as secure, and no password to remember!