Finger-Licking Baby Back Ribs with a Smashed Cucumber Salad Recipe
Welcome to my irresistible Baby Back Ribs with Smashed Cucumber Salad recipe! Prepare yourself for a culinary adventure as we guide you through the steps of creating tender, flavorful baby back ribs infused with a mouthwatering dry rub. The ribs are complemented perfectly by a zesty smashed cucumber salad that adds a refreshing twist to this delectable summer dish. Get ready to impress your guests with this easy-to-follow recipe that combines fantastic flavors and textures.
Ingredients
2 racks of pork ribs
1/4 cup dry rub of your choice
2 English cucumbers
1/2 cabbage head, shredded
2-3 sweet peppers, chopped
2 tomatoes, diced
4 cloves of garlic, minced
1 teaspoon salt
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Fresh cilantro or parsley for garnish
Instructions
1
Preheat your oven to 300°F (150°C). Prepare a baking sheet lined with aluminum foil.
2
Pat dry the racks of pork ribs using paper towels. Apply the dry rub generously on both sides of the ribs, ensuring they are evenly coated. Place the ribs on the prepared baking sheet.
3
Cover the baking sheet tightly with another layer of foil, creating a sealed pouch for the ribs. This will help keep them moist during cooking. Place the baking sheet in the preheated oven and bake for 2.5 to 3 hours until the ribs are tender and cooked through.
4
While the ribs are cooking, prepare the smashed cucumber salad. Start by smashing the cucumbers. Place them on a cutting board and gently smash them with a rolling pin or the back of a knife until they break apart. Cut the smashed cucumbers into bite-sized pieces and transfer them to a colander.
5
Sprinkle minced garlic and salt over the smashed cucumbers. Toss gently to ensure the garlic and salt are evenly distributed. Allow the cucumbers to sit in the colander for about 10 minutes to drain excess moisture.
6
In a large mixing bowl, combine the shredded cabbage, chopped sweet peppers, diced tomatoes, and the drained smashed cucumbers.
7
In a separate small bowl, prepare the dressing for the salad. Whisk together the rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes (if using) until well combined.
8
Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly. Allow the salad to marinate for about 10 minutes to allow the flavors to blend.
9
Just before serving, sprinkle the toasted sesame seeds over the salad and garnish with fresh cilantro or parsley.
10
Once the ribs are cooked, remove them from the oven and carefully open the foil pouch. Brush the ribs with your favorite barbecue sauce and place them under the broiler for a few minutes until the sauce caramelizes and gets slightly charred.
11
Serve the deliciously tender baby back ribs alongside the smashed cucumber salad.
Tags:
#BabyBackRibs#BBQRecipe#DeliciousFeast#EasyRecipe#flavorful#PorkRibs#RefreshingSalad#SmashedCucumberSalad#SummerDish#TenderRibsChefBryanCookingwithchefbryan
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