Wednesday, May 18, 2011

Smoked Baby Back Ribs with Cola BBQ Sauce and Potato Salad with Bacon

I was really hungry after a long Celiac attack and decided that ribs and potato salad with bacon is what sounded good. The ribs are actually not that hard to make and the homemade sauce brings them up a level. I also think that bacon paired with everything is delicious so...

Here is how:
1. The Ribs:
a. To make the sauce: in a medium saucepan over medium heat warm up 1 Tbs. of extra virgin olive oil.

b. Add:
- 1/2 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 2/3 cup ketchup
- 1/3 cup cola
- 2 Tbs. gluten free soy sauce (I used San J)
- 2 Tbs. cider vinegar
- 1/4 tsp. freshly ground black pepper

c. Whisk the ingredients together and allow the sauce to simmer for about 5 minutes. Take off the heat and set aside.

d. Next, make a rub for the ribs.

e. In a small bowl mix:
- 2 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. freshly ground black pepper

f. Season 2 racks of baby back ribs (1 1/2 to 2 pounds each) with the rub, pressing the spices into the meat.

g. Grill the ribs over indirect low heat (grill temp should be about 300 degrees) until the meat is very tender and has shrunk back from the ends of the bones (1 1/2 to 2 hours).

h. About 15 minutes before the ribs are done, start brushing them occasionally with the sauce on both sides. Serve warm.

2. The Potato Salad:
a. Prepare the potatoes: in a large saucepan of boiling water, add 4 large russet potatoes peeled and cut into quarters.

b. Lower the heat and simmer the potatoes until tender..about 25 minutes.

c. Drain in a colander and let cool in a large bowl.

d. Add to the bowl:
- 6 strips of crumbled bacon
- 2 eggs, hard boiled and chopped
- 1 cup of mayonnaise
- 1/4 cup finely chopped scallions
- 2 Tbs. chopped chives
- 1 tsp. salt

e. Mix gently and serve.

Here is to warm weather and grilling! xo

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