Mmmmm…ribs. Here’s a mouth watering dinner idea recipe for those that just can’t get enough of those backyard favorites. Our recipes for BBQ pork ribs and homemade dill potato salad are sure to please even the pickiest of palettes.

BBQ Pork Ribs Recipe

What You’ll Need for the Ribs:

Approximately 6 pounds of pork side ribs
2/3 cups whole pepper corns
2 large bay leaves
1/3 cup soya sauce
¼ cup Worcestershire sauce
3-4 dashes liquid smoke
¼ Montréal steak spice

Cut the sides of ribs into sections spanning two ribs per piece. Place the rib pieces into a large stock pot and fill with just enough cold water to fully submerse the ribs. Add all the remaining ingredients, place the lid on the pot and bring to a boil. When you’ve reached a rolling boil place lower the heat to a low simmer and continue simmering for two and a half hours.

The BBQ Sauce

What You’ll Need:

1 large onion, finely chopped
½ brown sugar, firmly packed
2 cups ketchup
½ cup Worcestershire sauce
¼ cup lemon juice (can be adjusted depending on how tart you like your bbq sauce)
1 tsp pepper
½ tsp salt
Dry Keens mustard to taste (start with 1 tbsp and taste test from there)
1/4 cup molasses

Mix all the BBQ sauce ingredients together while the ribs are boiling and let sit in order to meld the flavors.
Once ribs are done boiling remove the pot from the heat and let the ribs rest in the water for 1 hour. Remove the ribs from the water and place on baking sheets. Coat both sides of the ribs with the BBQ sauce and allow the meat to rest and firm up for 2 hours.

Heat up your BBQ grill and place ribs on the grill. BBQ on medium heat for ½ an hour or until ribs are reheated.

Alternately, if the weather is too cold or rainy for BBQing you can reheat your ribs on a baking sheet in the oven set at 325 degrees Fahrenheit for half an hour.

Dill Potato Salad Recipe

To make this dinner idea recipe complete nothing compliments home cooked ribs like a fresh and zesty potato salad.

What You’ll Need:

3 pounds potatoes, peeled and cut into cubes
Sea or kosher salt
Fresh ground black pepper
2 celery stalks
1 cup mayonnaise
1 small red onion, finely chopped
¼ fresh dill, chopped and packed tight
2 tbsp vinegar
½ a lemon, juiced
1 tbsp Dijon mustard

Place the potatoes into a large pot and fill with enough water to just cover the potatoes. Salt the water, bring it to a boil and let the potatoes cook for about 25 minutes or until fork tender. Drain the potatoes when cooked and let them cool.

Meanwhile, chop up your celery stocks into small pieces. Place in a large serving bowl and all the remaining ingredients along with ¾ tsp of salt. Mix well. When potatoes have cooled add them to the bowl and gently mix again to coat the potatoes.

As you can see this dinner idea recipe is perfect for backyard barbeques or informal gatherings with friends and family. Enjoy!