St. Louis Style BBQ Ribs with Potato Salad and Pasta Salad

Knowing it was going to be FREEZING out today, I wanted tonight’s meal to bring back memories of summer. Lucky for me, St. Louis Style Ribs were on sale at Shaw’s.

St. Louis Style BBQ Ribs

First I pat them dry and then rub them with a blend of brown sugar, Lawry’s Seasoning Salt, paprika, black pepper, ground coriander, ground clove and cinnamon. Then I sous vide them at 150°F for 27 hours (just in time for me to get home).

From there, I slather them in BBQ sauce and broil them on high until they begin to develop some char. I like them to be sloppy, so I add a little more suave once they’re done broiling.

Potato Salad

This is my basic potato salad. Nothing fancy, but still tasty. Just boil the potatoes (starting in cold water, of course), drain and add the remaining ingredients:

4 – 5 Cups Russet Potatoes, 1/2 diced

3/4 Cup Mayonnaise

1 Teaspoon Yellow Mustard

1 Teaspoon Apple Cider Vinegar

1 – 2 Tablespoon Sugar

1/2 Teaspoon Fresh Garlic, minced

1/4 Cup White Onion, minced

1/4 Cup Celery, 1/4 inch diced

Salt and Pepper to taste

I like to make it at least a few hours in advance so the potatoes can absorb all of the delicious flavors. Overnight is even better.

Pasta Salad

This is another one of those simple yet flavorful side dishes. I used elbow macaroni for this one, but I’ve been know to use shells, rotini and even ditalini. Then I chop up some veggies like celery, onions, carrots, cucumber and red bell pepper. I always add fresh minced garlic and a bit a fresh parsley to brighten up the flavor. I like to use Ken’s Salad Dressings to bring everything together. My “go to” is the Ken’s House Italian , but this time a mixed in a little of the Ken’s Sweet Vidalia Onion. I have to say, it definitely gave it a nice little sweetness to it.

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