Ribs, Julia’s Potato Salad, Pineapple Slaw

Take the silverskin off the back of each slab of ribs. This is an important step so that when the ribs shrink and separate as they cook, it allows the rub to permeate the meat. Combine the seasonings in a bowl with a small whisk. On a baking sheet (with a lip) rub the seasoning generously over both sides of each rack. Wrap entire thing sealed in aluminum foil. Bake on the baking pan for 2-3 hours, until tender. Wash hands at each step! Take out of oven. Place baking sheet aside while you light the grill. You want to set the grill so that the ribs will cook in indirect heat. For charcoal grills, I use natural wood charcoal lit in a chimney, allowed to turn white and place the coals in the middle with one slab on either side. If you can’t hold your hand over the grill rack for more than a couple of seconds because it is too hot, adjust the vents so it’s hot, but won’t burn the ribs. You just want get that smoky flavor and add the bbq sauce.to maintain a steady, but not scorching heat. Place the ribs on the grill on the foil. Add my sweet and sour orange bbq sauce and smoke over the coals 5-10 minutes without the sauce burning. Wrap in new foil and hold in an oven on the lowest setting until serving time. They will be tender and juicy. Serve with my sour orange bbq sauce, if desired.

Peel the potatoes and slice into just under 1/2″ thick slices. Cut the potatoes in half lengthwise first if they are large. Boil until just tender and immediately take off the heat (reserving a cup of the cooking water) and place in a bowl. Add the cider vinegar to 1/3 cup of the cooking water and pour over the potatoes. Toss and set aside. Combine all other ingredients and toss carefully. Check for seasoning. Refrigerate for an hour before serving.

Method – cole slaw

Place the pineapple in a colander and let drain over a bowl. In a large bowl, combine all ingredients except the slaw. Add the slaw. Test for seasoning. Chill until bbq serving time.