INGREDIENTS: Baby Back Ribs
2- 2 ½ lbs. baby back pork ribs (1 slab)
¼ cup brown sugar
2 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. dried oregano
1 tsp. cinnamon
½ tsp. cayenne pepper
½ tbsp. black pepper
½ tbsp. kosher salt
Remove membrane from the back side of the ribs. Begin by running a knife between the membrane and the rib. Using a paper towel or a kitchen towel, grip membrane and pull completely away.
Combine ingredients for the dry rub in a small bowl and mix well. Rub the ribs all over and evenly on both sides. Place ribs in a baking dish, cover, and store in the refrigerator for at least 2 hours, up to over night.
Prepare a grill using indirect heat, meaning build coals on only one side of the grill. On the other side, place an aluminum pan filled with water. Heat grill to medium high heat. Grill is ready when the coals turn white. Place ribs directly over the flame for a few minutes on each side to ensure they get a good sear and color. Transfer ribs to the other side of the grill where direct heat is not under them. Cook for 2-3 hours or until tender.
If using a BBQ sauce to finish ribs, a few minutes before ribs are finished cooking, brush on sauce. Watch carefully to ensure sauce does not burn.
INGREDIENTS: Good Ole Macaroni Salad
1 lb. dried macaroni
½ cup corn kernels
½ cup green peas
½ cup celery, chopped fine
½ cup green onions, chopped fine
½ cup roasted red peppers, chopped
½ cup black olives, chopped
3 hard boiled eggs, chopped
1 cup sour cream
1 cup mayonnaise
1 tsp. celery seed
2 tsp. dry mustard
2 tsp. sugar
1 tbsp. red wine vinegar
1 tbsp. milk
1 tsp. black pepper
2 tsp. kosher salt
Cook pasta in boiling salted water for 8 minutes. Drain and rinse lightly with cold water.
In a large bowl combine cooked pasta, corn, peas, celery, green onions, roasted red peppers, olives, and eggs. Set aside. In a small bowl combine sour cream, mayonnaise, celery seed, dry mustard, sugar, salt, pepper, milk and red wine vinegar. Mix well and pour over salad. Gently mix dressing in until the whole salad is dressed.
Serve immediately or refrigerate until ready to serve.
Greer’s Market & Catering (multiple locations)
Catering inquiries: 251.380.7781