Thursday, June 30, 2011

S+S chow: Memphis style ribs + creamy dijon dill potato salad

For those of you who are hosting a fabulous soiree for the 4th of July, we have the perfect menu planned just for you! This holiday calls for messy BBQ and fabulous sides. Who doesn't love moist ribs and some creamy potato salad? Well maybe vegetarians wouldn't love the moist ribs so much...this recipe would not be for you, but the creamy potato salad is! We know that this menu will be making an appearance at our 4th of July party and we hope it will be at yours as well! Yum, yum, yum. 
Memphis Style Ribs via Better Homes and Gardens
to 5 pounds pork loin back ribs or meaty pork spareribs
 tablespoon paprika
1 1/2 
teaspoons brown sugar
teaspoon ground pasilla or ancho chile pepper
teaspoon salt
teaspoon ground coriander
teaspoon dry mustard
 teaspoon garlic powder
teaspoon celery salt
teaspoon coarsely ground black pepper
 teaspoon cayenne pepper
 cups hickory or oak chips
 cup cider vinegar
 tablespoons yellow mustard

1. Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine smoked paprika, brown sugar, pasilla pepper, salt, coriander, dry mustard, garlic powder, celery salt, black pepper, and cayenne pepper. Reserve 1 teaspoon of the rub mixture. Generously sprinkle remaining rub mixture over both sides of ribs; rub in with your fingers. Cover dish with foil.
2. Bake ribs, covered, in a 350 degrees F oven for 2 to 2-1/2 hours or until very tender. Drain off fat.
3. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
4. For mop sauce, in a medium bowl whisk vinegar into yellow mustard; stir in the 1 teaspoon reserved rub mixture.
5. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 10 minutes or until ribs are browned, turning once, and brushing occasionally with mop sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips, according to manufacturer directions. Place ribs on grill rack. Grill as directed above.)
Creamy Dijon Dill Potato Salad via Food Network
3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

1. Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
2. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
3. Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
4. When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.


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