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Melt-in-mouth BBQ ribs & creamy potato salad – a protein-packed, homestyle feast for everyone!
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Serving size: 1 serving
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Serving size: 1 serving
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Melt-in-mouth BBQ ribs & creamy potato salad – a protein-packed, homestyle feast for everyone!
This southern dish is perfect for dinner. With 1401.23 calories and 28.4g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 300°F (150°C). Prepare two large sheets of heavy-duty aluminum foil, one for each rack of ribs.
Prepare the ribs. On the bone-side of each rack, slide a butter knife under the thin, silvery membrane to loosen it. Grip the membrane with a paper towel and pull it off completely. Pat the ribs dry on both sides.
Make the dry rub. In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, sea salt, black pepper, cayenne, and dry mustard powder until well combined.
Season the ribs. Sprinkle the rub generously over both sides of each rack, pressing it into the meat to adhere. Place each rack, meat-side up, onto a sheet of foil.
Wrap the ribs for baking. Fold up the sides of the foil to create a 'boat' shape. Pour half of the apple juice and apple cider vinegar into each foil packet. Seal the foil packets tightly, leaving a little room for steam to circulate. Place the packets on a large baking sheet.
Bake the ribs low and slow for 2.5 hours. The meat should be very tender and pulling back from the ends of the bones. You can check for doneness by gently twisting a bone; it should feel loose.
Finish on the grill or broiler. Preheat your grill to medium-high or set your oven broiler to high. Carefully open the foil packets, avoiding the hot steam, and discard the liquid. Brush a generous layer of BBQ sauce over both sides of the ribs.
Grill or broil for 3-5 minutes per side, until the sauce is bubbly, caramelized, and slightly charred in spots. Watch closely to prevent burning.
Rest and serve. Transfer the ribs to a cutting board and let them rest for 10 minutes. This allows the juices to redistribute. Slice between the bones and serve immediately with extra BBQ sauce on the side.
Boil the Potatoes: Place the whole, unpeeled potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain the water and let the potatoes cool completely to room temperature.
Prepare the Salad Base: Once cooled, peel the potatoes and cut them into 1-inch cubes. Transfer them to a large mixing bowl. Add the finely chopped red onion, green chili, and 3 tablespoons of coriander leaves.
Combine with Dressing: In a separate small bowl, whisk the curd until it's smooth and creamy. Stir in the salt, sugar (if using), and lemon juice. Pour this dressing over the potato mixture and gently fold everything together until the potatoes are evenly coated. Be careful not to mash them.
Prepare the Tempering (Tadka): Heat the vegetable oil in a small pan or tadka pan over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds. Then, add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.
Finish the Salad: Add the turmeric powder to the hot oil, give it a quick stir for 2-3 seconds, and immediately pour the entire tempering over the potato salad. Gently mix to incorporate the spices and oil throughout the salad.
Chill and Serve: Cover the bowl and refrigerate the potato salad for at least 30-60 minutes. This allows the flavors to meld and deepen. Garnish with extra coriander leaves before serving cold.
Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.
Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.
Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.
Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.
Serving size: 1 serving
Prepare for baking: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Ensure your butter and buttermilk are very cold by keeping them in the refrigerator until the moment you need them.
Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined. This ensures the leavening agents are evenly distributed.
Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Do not overwork.
Add buttermilk: Create a well in the center of the flour mixture and pour in the cold buttermilk all at once. Use a fork to stir just until a shaggy, sticky dough forms. Avoid overmixing, as this will develop gluten and make the biscuits tough.
Create flaky layers: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat it into a 1-inch thick rectangle. Fold the dough into thirds, like folding a business letter. Rotate the dough 90 degrees and repeat the patting and folding process one more time. This lamination step is key to creating flaky layers.
Cut the biscuits: Gently pat the dough out to a 3/4-inch thickness. Using a 2.5-inch round biscuit cutter dipped in flour, press straight down to cut out the biscuits. Do not twist the cutter, as this can seal the edges and prevent a tall rise. Gently gather the scraps, re-pat, and cut more biscuits.
Arrange and brush: Place the biscuits on the prepared baking sheet. For soft-sided biscuits, arrange them so they are just touching. For crispier sides, place them about 1 inch apart. Brush the tops with half of the melted butter.
Bake to perfection: Bake for 12-15 minutes, or until the biscuits have risen tall and are golden brown on top. Immediately after removing from the oven, brush with the remaining melted butter. Serve warm for the best texture and flavor.
