DRY RUBBED RIBS, BROCCOLI SLAW, AND FRIED YELLOW SQUASH
With Labor Day coming up and summer winding down, it gives us one more opportunity to gather with friends and family for a relaxing BBQ to enjoy the nice summer weather. On this final summer weekend of fun and sun, I like to make some of my favorite summer recipes. As a general rule, I don’t usually make any of these summer staples again until late spring. So, here’s a toast to a great summer and wrapping it up with some of the season’s best.
Pictures of our fun Summer!
Dry Rubbed Ribs
- 1 TBS garlic powder
- 1 TBS onion powder
- 1 TBS chili powder
- 1/2 tsp paprika
- 1/8-1/4 tsp cayenne pepper more if you like spicy
- 1/2 tsp ground black pepper
- 1 TBS sea salt more if desired
- 1 tsp stevia
- Chosen Foods Avocado oil spray this is a great product, only contains avocado oil
- 6 lbs Pork Loin Backribs
- Preheat grill to medium-high heat.
- Cut ribs in 3-4’s (this makes them easier to handle on the grill, and cook faster).
- Mix all the garlic powder, onion powder, chili powder, paprika, cayenne pepper, black pepper, sea salt, and stevia in a bowl.
- Spray the ribs on both sides with the Chosen Foods Avocado oil spray. Rub the mixed seasonings onto the ribs, front, back, and sides.
- Place ribs on heated grill searing both sides for 6 minutes. Watch very closely to avoid flames and burning. Once seared remove ribs from grill.
- Turn grill down to low, getting the temperature down to 300-325 degrees.
- Individually wrap ribs in heavy duty aluminum foil (makes them easier to handle). Place wrapped ribs back on low heated grill for 60-90 minutes. Watch temperature carefully, check ribs and rotate occasionally.
- When done unwrap ribs, place on a baking sheet, and broil in the oven at 500 degrees for 4-5 minutes to crisp up the meat. I do not put BBQ sauce on these, they are amazing just dry rubbed. Plus I don’t want all the sugar and extra calories from the sauce.
- 1/2 cup Soy free mayo
- 1/3 cup distilled white vinegar
- 2 TBS spicy brown mustard
- 2 TBS stevia or monk fruit
- Sea salt and pepper to taste
- 5 slices cooked diced lean bacon I use Hempler’s
- 1/4 cup pecan’s chopped and toasted I do this real quick in a small fry pan, only takes a few minutes
- 2-16 ounce bags of fresh raw broccoli slaw
- 4 green onion stalks diced
- In medium sized bowl whisk together mayo, vinegar, mustard, stevia, salt, and pepper.
- In a large bowl toss broccoli slaw, green onions, cooked diced bacon, and toasted chopped pecans.
- Pour dressing on broccoli slaw mixture and toss.
- Can be made a few hours ahead and stored in an airtight container in the fridge.
Fried Yellow Squash
My mom and Grandma Jo made this every summer with the yellow squash out of their garden. They battered theirs with an egg wash and flour mix. And then fried it in a regular frying pan over the stove top. The changes I made to their recipe was replacing regular wheat flour with almond flour, arrowroot powder, parmesan cheese mix. And then instead of frying it in a fry pan, I use my Ninja air fryer. It makes it faster and for easier clean up.
Fried Yellow Squash
- 2 lbs yellow squash sliced 1/4-1/2 inch thick about 24 slices
- 3 eggs
- 1 3/4 cup almond flour
- 4 TBS arrowroot flour
- 1/4 cup fresh grated or shredded parmesan
- 1/2 tsp + dash of sea salt
- pepper to taste
- Preheat Ninja air fryer at 375 degrees. Whisk eggs and dash of salt in small bowl. In separate bowl mix the rest of the dry ingredients. Dip sliced yellow squash in egg, then dredge in the dry mixture one at a time. Place 5 battered slices in the air fryer and fry for 8 min. When done place on oven safe dish, put on a warm hold in the oven, finish air frying the rest of the squash.