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