Ribs, Potato Salad, Marinated Vegetables

Preheat your oven to 300 degrees.

To make the ribs, sprinkle lightly with salt, pepper and wrap in aluminum foil.

Place the ribs on a baking sheet and bake in the oven for 2 hours. Make sure the ribs are tightly wrapped in foil so they steam in the oven.

Remove from the oven and let the ribs cool sufficiently to handle without being burned. Invert the ribs and slice them creating individual ribs.

Place the ribs on a preheated grill to mark. Remove from the grill, toss with your favorite bbq sauce, serve and enjoy!

To make the marinated vegetables, add the soy sauce, rice vinegar, sesame seed oil and the sliced vegetables and herbs into a large bowl. Gently toss to coat. Cover with plastic wrap and place in the refrigerator for at least an hour.

To make the potato salad, bake the potatoes and let them cool. I use Klondike potatoes because they have a thin skin and i don’t have to peel them.

When the potatoes are fork tender, remove them from the oven and let the cool so you can handle them. Once cooled, slice the potatoes into bite size pieces and add them to a large bowl.

To the bowl with the potatoes, add the chopped eggs, celery, red onions and celery seeds.

In a separate boil mix the mayonnaise, yellow mustard and bibimbap base together until well blended.

Add the mayonnaise mixture to the potatoes, gently fold together to blend. Once mixed, cover and refrigerate until ready to use.