BBQ Pork Ribs & Avocado Potato Salad

BBQ Pork Ribs

Ingredients

• 2 racks baby back ribs (about 4-4.5 pounds)

• 3/4 cup chicken broth

• 3/4 cup soy sauce

• 1/3 cup honey

• 1/3 cup apple cider vinegar

• 1/3 cup olive oil

• 2 garlic cloves, minced

Instructions

1. Combine the broth, soy sauce, honey, vinegar, olive oil, and garlic in a bowl. 

2. Place the ribs in a shallow dish. 

3. Pour two-thirds of the marinade over the meat (cover and refrigerate the other third for grilling). Turn to coat both sides, then refrigerate overnight. Turn the meat again in the morning. 

4. Preheat a clean grill to medium heat (about 200°F), then oil the grill. Place the ribs right on the grill, using tongs. 

5. Grill, covered, over indirect medium heat for 30 minutes on each side.

6. Move the ribs to direct medium heat and cook 20-40 minutes longer, or until the meat is tender. Turn and baste with the rest of the marinade. Grill until the ribs reach about 190°F.

Avocado Potato Salad

Ingredients

• 1 1/2 pounds Yukon Gold potatoes

• 1 California Gold avocado, peeled, pitted, diced

• 2 hard-boiled eggs, peeled, diced

• half of a small red or white onion, diced

• 2 cups baby spinach

• 1 Tbsp olive oil

• 1 Tbsp apple cider vinegar

• 2/3 cup plain Greek yogurt 

• 1/2 Tbsp Dijon mustard

• 1 Tbsp salt

• dash black pepper

Instructions

1. Heat olive oil in a skillet and add raw spinach. Saute for a couple of minutes and remove from heat. Set aside to cool.

2. Place the potatoes in a large pot.  Fill the pot with water until it covers the potatoes by an inch, then add salt to the water.

3. Heat the potatoes over high heat until the water boils. Reduce heat and simmer until the potatoes are cooked through (fork-tender).

4. Remove from heat, strain, and allow to cool. Remove and discard the potato skins. Then dice the potatoes and sprinkle with the vinegar.  Set aside.

5. In a large mixing bowl, whisk together the yogurt, mustard, and black pepper. Add the diced potatoes, hard-boiled eggs, avocado, sauteed spinach, and onion to the mixing bowl. Gently toss until all of the ingredients are combined and evenly coated with the yogurt.

6. Garnish with raw baby spinach if desired and serve.