Monday Meal 3 - BBQ Ribs and Salad

I know it is almost fall, but I am holding on to these last few days of August.   The summer flew by, and I am not quite ready to embrace everything pumpkin, crunchy leaves, or darker evenings yet.

I had a rack of ribs in my freezer, so that was the main inspiration for today’s meal!  Plus, it’s a meal that makes me feel like it’s Summer!

top view close up of salad and ribs

Let’s jump right into it!

This is a very simple recipe, but there are a couple of ingredients that need to be prepared ahead of time.  I will include instructions at the bottom of the post for those.

No matter how a recipe says to cook ribs, I always cook them the way I will show you.  I am guaranteed a good turnout if I do it this way!

I wrap the ribs in double layers of foil, place it on a foil-lined pan (just in case of leaks), and cook it at 275 degrees in the oven for two hours.

After two hours, the ends of the bones should be sticking out slightly like what you see below.

Ribs after baking

Baking them in the oven can be done ahead of time, which is convenient for entertaining.   To finish later, wrap them tightly and refrigerate.  When you are ready to finish the ribs, bring them to room temperature before you go to the next step.

To finish the ribs, brush them with your favorite BBQ sauce and place them under the broiler for a few minutes to thicken the sauce and slightly char it.   Keep a close eye on the ribs at this point because you don’t want to burn the BBQ sauce on them!

Spread on BBQ sauce

Alternatively, you can grill them for this final step instead of using the oven broiler.

Whole Meal

The Sweet and Salty Salad is sweet because of the dressing, candied pecans, and craisins.  It is salty because of the bacon, cheese, and eggs.

I copied this idea from the spinach salad they sell at Costco.  I just place spinach in a salad bowl, and top with the different ingredients.  I like to alternate colors so that it looks pretty.

I think the bacon is the most important salty ingredient and the pecans are the most important sweet ingredient.

The dressing and pecans are definitely sweet, so if you don’t have a strong salty element like bacon, it can be too sweet.

For directions on how to make candied pecans, click here.

Now for the easy-to-print recipes:

Print Recipe
BBQ Ribs
My favorite way to cook ribs - they turn out perfect every time!
Prep Time 2.5 hours
Cook Time 2.15 hours
Passive Time 2 hours
Servings
Ingredients
  • rack ribs Silver skin removed, if it is not already removed
  • 1 recipe Smoky Rib Rub see recipe in notes below
  • 1 cup Favorite BBQ Sauce
Prep Time 2.5 hours
Cook Time 2.15 hours
Passive Time 2 hours
Servings
Ingredients
  • rack ribs Silver skin removed, if it is not already removed
  • 1 recipe Smoky Rib Rub see recipe in notes below
  • 1 cup Favorite BBQ Sauce
Instructions
  1. Coat Front and Back of Ribs with Smoky Rib Rub
  2. Wrap ribs in two layers of foil
  3. Place wrapped ribs on a foil-lined baking sheet.
  4. Bake at 275 degrees for 2 hours.
  5. Remove ribs from foil.
  6. Baste on BBQ Sauce
  7. Place under broiler or on grill to caramelize BBQ sauce.
  8. Cut into individual serving pieces.
Recipe Notes

Smoky Rib Rub:

Mix together until thoroughly combined:

  • 1/4 cup smoked paprika
  • 2 tablespoons smoked salt
  • 2 tablespoons turbinado sugar (or 1 tablespoon brown sugar)
  • 1 tablespoon ground dried chipotle chiles
  • 1 tablespoon chile powder

Recipe from The Big Book of Outdoor Cooking & Entertaining by Cheryl and Bill Jamison

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Close up ribs and salad

Print Recipe
Salty & Sweet Salad
You can switch up what you put on the salad, but the bacon and candied pecans are the stars!
Prep Time 10 minutes
Servings
servings
Ingredients
  • 8 cups spinach leaves
  • 2 hardboiled eggs
  • 1/4 cup craisins or other dried fruit
  • 1/4 cup candied pecans
  • 1/4 cup shredded cheese
  • 1/4 cup crumbled bacon
  • poppy-seed dressing, sweet vidalia onion dressing, or other sweet dressing
Prep Time 10 minutes
Servings
servings
Ingredients
  • 8 cups spinach leaves
  • 2 hardboiled eggs
  • 1/4 cup craisins or other dried fruit
  • 1/4 cup candied pecans
  • 1/4 cup shredded cheese
  • 1/4 cup crumbled bacon
  • poppy-seed dressing, sweet vidalia onion dressing, or other sweet dressing
Instructions
  1. Place washed and stemmed spinach leaves in salad bowl.
  2. Layer on toppings as desired. I put them in rows, alternating colors.
  3. Serve with sweet dressing on the side.
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 Meal Inspiration 3 - BBQ ribs and salad

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