Baby Back Pork Ribs, Homemade Potato Chips & Baked Chard Gratin

Baby Back Pork Ribs, Homemade Potato Chips & Baked Chard Gratin
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Baby Back Pork Ribs, Homemade Potato Chips & Baked Chard Gratin
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Servings
4-6People
Servings
4-6People
Ingredients
Servings: People
Units:
Ingredients
Servings: People
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Instructions
Baby Back Pork Ribs
  1. Heat BBQ to approximately 375 degrees Fahrenheit. Before applying sauce to ribs, remove the skin on the underside of the ribs. Apply BBQ sauce. If time permits, cover with tinfoil and place in fridge for up to two hours. When cooking ribs on the grill, place them on indirect heat for approximately 90 minutes, to get the yummy, fall-off-the-bone meat. Or, you can also try placing the ribs on direct heat for approximately 30 minutes a side.
Baked Chard Gratin
  1. Turn oven on to 350-375 degrees Fahrenheit. Place olive oil, onion and garlic in a large skillet over medium-high heat on stove. Saute until onion softens, approximately 3 minutes. Add orange pepper and continue to stir. Add chard. Drizzle lemon juice over chard and sprinkle with salt and pepper. Cover for 3-5 minutes until chard is steamed and wilts in size. Transfer to a baking dish. Sprinkle with Parmesan cheese. Place dish in oven and cook until Parmesan cheese melts, approximately 8-10 minutes.
Yukon Gold Potato, Yam and Beet Chips
  1. Turn oven on to 375 degrees Fahrenheit. Peel potatoes, beets and yams and thinly slice into circles. Place in a bowl and drizzle with olive oil. Mix veggies until covered in olive oil (or avocado or coconut oil) and sprinkle with salt. Place parchment paper on a cookie sheet. Place veggie slices on parchment paper and then in oven. Bake for approximately 15-20 minutes, until veggies are crisp. Consider baking the Yam chips separate from the beets and potatoes as they tend to brown faster. Sprinkle salt over veggies before or after cooking or whatever seasoning is desired. Consider Rosemary or other herbs, pepper or garlic salt.
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