Tuesday, August 4, 2015

Ribs & Herby Potato Salad

I've not had much interest in blogging lately. Nor much time. There are just other things, other activities, other hobbies that I am currently more interested in doing. Plus our meals this summer have been much more last minute tried & true recipes rather than new dishes. However, the meal we made on Sunday was so darn tasty that even though it's nothing new, we made a few wee tweaks that made it seem new. So I thought I'd take some photos & share them.
I can't remember how we first made ribs, but I know that after a long ago (2010?) visit to TX SIL we started doing it their way: seasoning them, wrapping them in foil packets, and adding apple juice before cooking in the oven for 4 hours at 225 and finishing on the grill. Then TX SIL said they tried cooking them in their Dutch oven and it was so much easier and they came out great, so we started doing it that way. For us, they turned out good, but not great, in my opinion.
But this past Saturday, we scored the ribs, rubbed on the usual rub, put them in the Dutch oven, and let them sit in the refrigerator overnight. Around 1:30pm on Sunday, we added some apple juice, wrapped foil tightly across the top of the pot and then placed the heavy lid on, and slow cooked the ribs for nearly 5 hours at 225. SP finished them with barbecue sauce on the grill and they were FANTASTIC. The bones literally pulled right out the meat, completely clean. Much less mess on your hands and face! Not to mention, delicious, juicy, flavorful ribs. With the usual Williamsburg Barbecue Sauce, simmered for 5-6 hours on low:
We also made potato salad. This time we used a bit more than 2 lbs potatoes from the farmers market, 2 stalks of celery finely chopped, 4 hard boiled eggs finely chipped, and a bunch of fresh chives, parsley, and tarragon from the deck. The tarragon is really tasty in the potato salad. Usually we use thyme, which is also quite tasty, but the tarragon was a nice change of taste for the potato salad. Plus the usual dressing (6 T evoo, 6 T white wine vinegar, 1 t whole grain mustard). 
 SP bought zucchini at the Farmers Market and the lady gave him a pattypan, too, so we sliced and grilled some:
 And grilled corn from Simmons:
There were tomatoes form our garden, too, but they looked radioactive red in the photo, so I decided to not use the photo.

This is one of my favorite summer meals and it's pretty easy. The ribs are pretty much hands off after you season them the night before. The potato salad can be made the night before or in the morning. We cook the potatoes and eggs while we eat breakfast & read the Sunday paper. Grilling veggies is super easy, too.

Next time we have to remember to cook the ribs for 5 hours. And for a change in flavor, use tarragon in the potato salad.

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