These Pork Ribs with Red Potato Salad make me feel like summer is in the air. There is nothing like the smell of a hot grill on a cold spring day here in Maine. Well…spring is here by the calendar date, but it hasn’t arrived by the temperature gauge yet. I think my outside thermometer must have lost that memo, or Mt. Washington hasn’t sent it out yet! When I close my eyes and think about summer all I see is a nice slab of ribs and my mother’s red potato salad. Yum…those sauce splattered ribs have my lips slapping my tongue saying “hello spring” and “welcome summer”. Oh, and that red potato salad is like summertime on my plate. When I was growing up my mother had a tradition to start every spring with Pork Ribs and Red potato salad for their opening neighborhood BBQ. What a bunch of delicious memories this wonderful plate of food has for me!
Pork Ribs with Red Potato Salad brings in the springtime on a cold winter’s day. Get your grill on and bring in some warmth and sunshine to share with your family.
- 1 Slab – Pork Ribs
- 2 Tbsp. – Swimmin’ In Smoke Radical Rib Rub*
- ¼ Cup – Weber Applewood BBQ Sauce*
- Tin Foil – For wrapping ribs
- 3 lbs – Red Potatoes
- 2 – Eggs – boiled and sliced
- ½ - Green and Yellow Bell Pepper – chopped
- ½ - Red Onion – chopped
- 2 – Celery Stalks – chopped
- 1 Tbsp. – Yellow Mustard
- 1 Tbsp. – Dill Relish
- ½ Cup – Mayo**
- ¼ Tsp. – Sea Salt
- ½ Tsp. – Garlic Powder
- ½ Tsp. – Black Pepper
- ¼ Tsp. – Paprika
- Season ribs with rub and wrap in tinfoil.
- Cook on pre-heated grill for 18 minutes on each side in 6 minute intervals per side, for a total of 36 minutes.
- Peel and chop potatoes into bite size pieces, place in large pot and cover with water***, bring to a boil and cook until fork tender.
- Drain and rinse in cold water to stop the cooking process and place in large bowl.
- Add bell peppers, onion, celery, relish, mayo, salt, garlic, pepper, and mustard to potatoes and mix well with a wooden spoon to combine all ingredients.
- Add sliced boiled eggs to top and sprinkle with paprika.
*Weber BBQ Sauces and Swimmin’ In Smoke Rubs are both Gluten-Free products. Always take care when reading labels of all seasonings and sauces. **Depending on the desired creaminess more or less mayo may be required. ***Secrets – Add some garlic powder to your potato water, less sodium and you won’t even miss it. I also boiled my eggs right along with my potatoes, one less pot!
Time to get your grill on and your potatoes cooking for the Pork Ribs with Red Potato Salad family traditional spring feast! Everyone is going to love getting their hands messy and their teeth chomping, so make sure you have plenty of wet wipes to pass around, because you’re going to need them! There’s nothing like sending your taste buds, stomach, and mind on a warm adventure when it’s cold outside – by bringing the spring indoors early! The spiciness from the rub, the tanginess from the sauce, and that smooth crunch of the potato salad, will have you dreaming of not so far away warm places. Gather the family, start your grill, and get your spring sprung with these Pork Ribs and Red Potato Salad!
From my kitchen to yours,
P.S. – I’ve tagged both Swimmin’ In Smoke and Weber BBQ Sauces in this recipe because I truly love and use both products, and they are both Gluten-Free. Read more here about how I found myself ‘swimmin’ in smoke’…
How do you start your spring BBQ tradition? Please share below…