BBQ Pork Ribs and Creamy Dill Potato Salad

Sticky barbeque ribs are one of the best reasons to get your hands and fingers dirty this summer, but even the perfect pork ribs need a delicious side dish!  This double dill potato salad is just the right combination of fresh herbs and creamy dressing, with the tang and crunch of red onions and dill pickles.  You can even pull out this recipe for the next backyard barbeque or poolside potluck, because it’s sure to pair well with any meat you’re throwing on the grill.

This week’s recipe: BBQ Pork Ribs and Creamy Dill Potato Salad

Why we like it:

Farmland Foods, one of the most trusted names in fresh farm meats, has been working with Midwestern families for over 50 years to maintain the highest standard of animal welfare, providing their livestock with access to high quality feed and fresh water, as well as skilled and responsible animal handling.

Not only does Farmland work hard to provide their customers with the highest quality pork products available, they are also greatly focused on sustainability, developing programs to reduce their carbon footprint and organic waste through methods such as recycling packaging and composting their smokehouse wood chips, combined shipments, switching to alternate fuels, and reducing the plastic used for bagging products.

Taste the great quality of Farmland All-Natural Smoked Ribs at our Thrill of the Grill events, held every Saturday until the end of the month.  Farmland is featured at our Libertyville location this Saturday, June 14th, and next Saturday at Long Grove, with ribs being smoked right on site!

Ingredients:

1 rack Farmland All-Natural Smoked Ribs

1 jar spice rub

1 bottle barbeque sauce

3 lbs new potatoes

1 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp whole grain mustard

1 lemon

½ red onion

¼ cup chopped fresh dill

2-3 dill pickles

1 tbsp dill pickle juice

Freshly ground black pepper

Sprinkle and rub your favorite spice mix onto the ribs before grilling.  Grill for several hours until cooked (you can tell they’re done if the ends droop down when the rack is lifted in the middle), and then coat with your favorite barbeque sauce.   Cook the ribs for an extra 5 minutes or so each time you add another layer of sauce.  4-5 layers will get the ribs nice and sticky.

Before the ribs are completely cooked, you can get started on your potato salad.  Place your potatoes in a large pot and fill with cold water, about an inch above the potatoes.  Add some salt to the pot and bring the water to a boil, cooking the potatoes until they are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and then return them to the pot.  Leave the pot uncovered and off the heat (the warm pot will help get rid of excess water) until the potatoes are almost at room temperature.

In the meantime, begin preparing your dressing.  In a small mixing bowl, combine your mayonnaise, Dijon mustard and wholegrain mustard.

Cut a lemon in half and add a few squeezes of juice to the dressing.  Next, dice your red onion and add that to the bowl as well.

Chop up your fresh dill, as well as your dill pickles, and stir them into the dressing.  Add the pickle juice for that extra dill goodness.

Stir the dressing well until all the ingredients are combined together.

Once the potatoes have cooled, cut them into 1-inch chunks and place in a large bowl.

Pour in the dressing, stirring the potatoes gently until they are evenly coated.  Season with some freshly ground black pepper.

You can serve the potato salad at room temperature or chill it in the refrigerator until the ribs are ready.