Barbecue Ribs 😋 Potato Salad 🥔 & Collard Greens 🥬

Barbecue Ribs 😋 Potato Salad 🥔 & Collard Greens 🥬

Barbecue Ribs:

Ingredients:

  • 2 racks of pork ribs
  • 1 cup barbecue sauce
  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions:

  1. Preheat your oven to 275°F (135°C).
  2. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to make a dry rub.
  3. Prepare the ribs by removing the membrane on the back of the ribs. Apply the dry rub generously on both sides of the racks, pressing it into the meat.
  4. Wrap each rack tightly in aluminum foil and place them on a baking sheet.
  5. Bake the ribs in the preheated oven for about 2.5 to 3 hours until they are tender.
  6. Remove the ribs from the oven and carefully unwrap them from the foil.
  7. Preheat your grill to medium-high heat.
  8. Brush the ribs with barbecue sauce on both sides and place them on the grill.
  9. Grill the ribs for about 5 minutes on each side, basting them with more sauce as desired.
  10. Remove the ribs from the grill and let them rest for a few minutes before serving.

Potato Salad:

Ingredients:

  • 4 large potatoes, peeled and cubed
  • 3 hard-boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons mustard
  • 1/4 cup chopped red onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped dill pickles
  • Salt and black pepper to taste
  • Paprika (optional, for garnish)

Instructions:

  1. Place the cubed potatoes in a large pot of salted boiling water. Cook until the potatoes are tender but still firm, around 10-15 minutes.
  2. Drain the cooked potatoes and let them cool completely.
  3. In a large mixing bowl, combine the mayonnaise, mustard, red onion, celery, dill pickles, salt, and black pepper.
  4. Add the cooled potatoes and chopped eggs to the bowl and gently mix until all the ingredients are well combined.
  5. Taste and adjust the seasoning if needed.
  6. Cover the potato salad and refrigerate for at least 1 hour before serving.
  7. Sprinkle paprika on top for garnish, if desired.

Collard Greens:

Ingredients:

  • 2 bunches of collard greens, stems removed and leaves chopped
  • 6 slices of bacon, chopped
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar (optional)
  • Salt and black pepper to taste

Instructions:

  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy.
  2. Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent.
  3. Add the collard greens to the pot and stir them until they start to wilt.
  4. Pour in the chicken or vegetable broth, apple cider vinegar, sugar (if using), salt, and black pepper.
  5. Bring the mixture to a simmer, cover the pot, and let it cook for about 1 to 1.5 hours, or until the collard greens are tender.
  6. Taste the collard greens and adjust the seasoning if needed.
  7. Serve the collard greens hot as a side dish.

Enjoy your delicious soul food feast of Barbecue Ribs, Potato Salad, and Collard Greens!