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Baby Back Ribs
If you're looking at this recipe, you're either confirming your current techniques or have never
make ribs the proper way. Either way, you can't go wrong with this recipe as long you keep
chanting "low 'n' slow".
Baby Back Ribs
2 full racks of Baby Back Ribs
2-3 ounces Chef Haig’s Pork Whatever Rub™
BBQ Sauce (you can use your favorite sauce or whip up this quick and easy one)
1 8-ounce can Tomato Sauce 1 8-ounce can Tomato Paste
2 T Brown Sugar 2 T Vinegar
2 T Olive Oil 3 cloves Garlic, crushed
1 t Dry Mustard 4 T Onion, minced
1 T Worcestershire Sauce 1 t Dry Mustard
1 t Cayenne Pepper Fresh ground Pepper to taste
Potato Salad
2 lbs Baby Red Potatoes
6 Hard Boiled Eggs, chopped
1/2 bunch Green Onions, chopped
2 stalks of Celery, diced
2 big pinches of Salt
1/4 c Mayonnaise
2-3 T Whole Grain Mustard
1/4 c Sour Cream
1 T Lemon Juice
1 T Worcestershire Sauce
Pepper
If you're looking at this recipe, you're either confirming your current techniques or have never
make ribs the proper way. Either way, you can't go wrong with this recipe as long you keep
chanting "low 'n' slow".
Baby Back Ribs
2 full racks of Baby Back Ribs
2-3 ounces Chef Haig’s Pork Whatever Rub™
- Remove Back strap (intermuscualr fat)
- On back of ribs make horizontal cuts in between the ribs to release connective tissue
- Rub top of ribs with Chef Haig’s Pork Whatever Rub™
- Bake ribs in a 275⁰ oven on a rack with drip pan for 4 hours or until the bones feel loose
- Move to low heat grill, cook until desired smoke flavor (careful, ribs are already cooked)
- Finish ribs with BBQ sauce (use your favorite or the recipe below)
BBQ Sauce (you can use your favorite sauce or whip up this quick and easy one)
1 8-ounce can Tomato Sauce 1 8-ounce can Tomato Paste
2 T Brown Sugar 2 T Vinegar
2 T Olive Oil 3 cloves Garlic, crushed
1 t Dry Mustard 4 T Onion, minced
1 T Worcestershire Sauce 1 t Dry Mustard
1 t Cayenne Pepper Fresh ground Pepper to taste
- Cook minced onion and crushed garlic in olive oil until onions are translucent.
- Add remaining ingredients and mix thoroughly
- Simmer on low heat for 20 minutes
Potato Salad
2 lbs Baby Red Potatoes
6 Hard Boiled Eggs, chopped
1/2 bunch Green Onions, chopped
2 stalks of Celery, diced
2 big pinches of Salt
1/4 c Mayonnaise
2-3 T Whole Grain Mustard
1/4 c Sour Cream
1 T Lemon Juice
1 T Worcestershire Sauce
Pepper
- Boil eggs for 12 minutes and chill on ice
- Cut baby red potatoes into bite sized pieces
- Cook potato pieces in boiling water
- Remove and drain potatoes when firm but fork tender
- Spread potatoes out on a sheet pan to cool
- When potatoes cool, add eggs, green onions, celery and salt into a large bowl
- In a separate bowl, whisk mayonnaise, whole grain mustard, sour cream, lemon juice
and Worcestershire sauce. Taste dressing and make adjustments
- Too lemony? – add sour cream
- Too mayo-ey? – add mustard
- Too mustardy? – add sour cream
- Dress the potato mixture by slowly adding a little at a time. Remember, you can always
add more, but you can never take any out, so add slowly!
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| © 2009 Chef Haig Foods. All rights reserved. | Terms and Conditions © MMIX, Chef Haig Foods. All Rights Reserved. Chef Haig is a trademark of Chef Haig Foods. Chef Haig Whatever Rub is a trademark of Chef Haig Foods. |
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