BBQ Ribs Tonight!

  • Posted on 14th August 2009,
  • written by Cindy
BBQ Ribs Tonight!

Tonight’s menu is a nice summer meal. BBQ ribs, corn on the cob and red skinned potato salad.

BBQ Ribs


  • 2 1/2 pounds country style pork ribs
  • 1 tablespoon garlic powder
  • 1 teaspoon ground black pepper
  • 2 tablespoons salt
  • 1 cup barbeque sauce (homemade or bottled)


  1. Season ribs with garlic powder, black pepper and salt. Place in Dutch oven or large saucepan. Add enough water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low until tender, about 20 min. Drain.
  2. Heat grill to medium heat. Grill ribs 10 min. or until done, turning occasionally and brushing generously with barbecue sauce.

Red Skinned Potato Salad


  • 3 pounds red potatoes, skins on, cut into 1″ chunks
  • 1/2 cup mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoon seasoned rice vinegar
  • 4 hard-cooked eggs, chopped
  • 2 green onions, chopped
  • 1 tablespoon dried cilantro
  • salt and pepper to taste


  1. Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 15 minutes, or until easily pierced with a fork. Drain, gently rinse with cool water and transfer to a large bowl.
  2. Sprinkle potatoes with vinegar. Place yolks of hard boiled eggs with potatoes. Season with dry mustard, cilantro, salt, and pepper. Add chopped egg whites. Stir in mayo, and gently toss to coat. Garnish with chopped green onions

Grilled Corn on the Cob


  • 6 ears corn, husked and cleaned
  • 6 tablespoons butter, softened
  • salt and pepper to taste


  1. Preheat an outdoor grill for high heat and lightly oil grate.
  2. Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with salt and pepper. Wrap ears tightly with the foil.
  3. Place ears of corn on the grill or for 20 to 30 minutes, turning over occasionally.