Summer dinner: ribs, potato salad, coleslaw

Bill’s secret recipe for pork back ribs (he STILL won’t tell me what goes in the simmering broth), and an adaptation of two of Elise Bauer’s SimplyRecipes

Coleslaw (mayo version) with:

  • 1/4 head green cabbage
  • 1 full carrot
  • 2 green onions
  • 4 Tbsp mayo
  • ~1 tsp yellow mustard (ok, one medium ‘squirt’)
  • ~1 tsp dijon mustard (a similar squirt)
  • buncha freshly ground black pepper

Pretty faithful to the original but with a boosted carrot ratio & a bunch more ‘sauce’

Creole Potato Salad, but with a couple of twists:

  • replaced the (loathed) green bell pepper with a dill pickle (Vlasic’s for the relative firmness)
  • didn’t exactly measure the potatoes – about 16 new potatoes
  • 1/3 cup creole mustard
  • 1/2 cup mayo
  • 4 hard-boiled eggs instead of 6
  • 1 stalk celery
  • didn’t have a regular small onion – used 3/4 of a small walla-walla
  • thought it could use a bit of greenery so added about 1/3 cup flat-leaf parsley (the relatively flavourless parsley)

Because of the dill pickle, I didn’t actually have to add any salt – the potato salad has a bit of sweetness to it.

(Mostly writing this so I remember it the next time I want to make it, but if you try these variants, let me know what you think)