One stop shopping here for your Memorial Day cookout recipes! Baby Back Ribs, Potato Salad and Cole Slaw, all easy and delicious and perfect for any activities you may have planned this weekend or any weekend for that matter.
All three recipes are from Pat and Gina Neely or inspired by one of their recipes. I like their show and recipes because they present authentic southern cooking and are just regular people.
The ribs were made using their rub, of which I keep a container of in my pantry. It's great to have on hand to sprinkle over any meat before putting it on the grill. The cole slaw recipe below is based on the Neely's recipe for the slaw they serve in their restaurant, but I have modified it and now just toss and taste until I get it right. Give one or all a try!
Baby Back Ribs
1-2 pounds baby back ribs
Neely's Dry Rub
Rinse and dry rubs. Remove silver skin or membrane from back side of ribs. Place on cookie sheet. Liberally sprinkle dry rub over both sides of ribs and rub into meat. Cover with foil and refrigerate at least 8 hours.
Preheat grill to 250 degrees. Place ribs over indirect heat and put cover down. Cook for 2 hours. Turn and cook until meat easily separates from bone. Serve dry or wet with your favorite BBQ sauce.
Neely's Dry Rub
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Store in an airtight container for up to six months.
Grandma Jean's Potato Salad
adapted from The Neelys
5 large red potatoes, peeled and cubed
1/2 small onion, minced
2 hard boiled eggs, chopped
2 heaping tablespoons relish, drained
1/2 cup salad dressing
2 tablespoons mustard
1 tablespoon sugar
Boil potatoes until tender. Drain and cool. In a large bowl, add onion, egg, relish, salad dressing, mustard, sugar, and potatoes. Stir until combined. Cover and chill until ready to serve.
3/4 cup mayonnaise
1/3 cup sugar
2 tablespoons dijon mustard
2 teaspoons apple cider vinegar
ground black pepper
1 12-16 ounce bag shredded cole slaw mix
Whisk mayonnaise , sugar, mustard, vinegar, and black pepper together in a bowl until blended. Pour over cole slaw mix and toss to coat the slaw. Cover and refrigerate until cold.