MONDAY RECIPE POST - PALEO OVEN-BAKED RIBS WITH CREAMY BLT PASTA SALAD

Two recipes today.  I made them back on the 4th of July when a dear friend visited for the weekend. Gregg was away and she came over to keep me company.  We had a super time talking non-stop and had fun watching the 4th of July Celebration on the Capitol grounds in Washington D.C.  We were both happy for those crowds who stuck it out with the weather being so iffy, but equally happy to be watching in comfort at home. The rain finally stopped and people certainly deserved the great show they had.  Over the weekend my friend and I watched several British cops and robbers shows on Netflix.  Before we knew it the weekend was over and it was time for her to go home.

Paleo Oven Baked Ribs by Jessica DeMay.  You can see her recipe here.

1 tablespoon coconut sugar (I used 1 tablespoon of brown sugar)

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon smoked paprika (I used what I already had.  It wasn't smoked)

1 teaspoon black pepper

1 teaspoon cayenne pepper

1-1/2 teaspoon Real Salt (I used regular Kosha Salt, again what I had in stock)

1 rack of baby back ribs

Preheat oven to 275 degrees F. and line a sheet try with parchment paper (I used a non-stick foil).

In a small bowl combine sugar, garlic powder, onion powder, chili powder, paprika, black pepper, cayenne pepper and salt. Mix well.

Dry the ribs off and peel membrane off the back if necessary.  Rub down with the dry rub mixture on both sides, rubbing it in thoroughly.  In Jessica's recipe she said you could prepare it the day before but the flavor was still there even if there wasn't any marinating time.  That's true as I didn't do this and it was very flavorful.

Place in your baking pan for 3 hours.

You can grill on the barbecue to give it a charred look, but again I didn't do this and it looked fine to me.  However, if you want the charred look you can do this in the oven on broil for three minutes on each side.

Creamy BLT (Bacon, Lettuce and Tomato) Pasta Salad by Margaret Anne

You can find the original recipe here. 

1 (1 lb.) box bowtie noodles, cooked to package directions

1 cup grape tomatoes, cut in half 

3 slices bacon, cooked and crumbled

1 head romaine lettuce, thinly sliced

1 teaspoon sugar

2 teaspoons apple cider vinegar

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon spicy mustard

1 teaspoon salt

1/2 teaspoon pepper

When you have drained the cooked noodles, rinse under cool water and drain again well.

In a large bowl combine pasta, bacon, lettuce and tomatoes.  Stir.

In a small bowl, combine sugar, vinegar, mayonnaise, sour cream, mustard, salt and pepper. Whisk until smooth.

Pour dressing over salad and toss until evenly coated.  

Serve and enjoy!

Margaret suggests that if you are making this ahead of time, add the crumbled bacon just before serving so that it will stay crispy.