Summertime Ribs and Pasta Salad

Start summer with two of the best seasonal foods you can have – ribs and pasta salad! Both of these tasty dishes use Member’s Mark™ Granulated Garlic and Coarse Black Pepper for a simple touch of flavor. Now gather your friends or neighbors, stir up some cocktails, and get ready for a backyard summer kick-off!

Tips for Preparing Ribs

Removing the membrane (also called the silver skin or pleura) from ribs is important because it can be tough and chewy if left on during cooking. Here’s a step-by-step guide to remove it:

What You’ll Need:

• Paper towels

• A butter knife or small, dull knife

• Optional: kitchen gloves for better grip

Step-by-Step Instructions:

1. Place the ribs meat-side down
   Lay the rack of ribs on a cutting board with the bone side facing up. The thin, shiny white membrane will be covering the bones.

2. Loosen the membrane
   Starting at one end (usually the narrower side), slide the tip of a butter knife under the membrane, over a bone. Wiggle it gently until you can lift the membrane.

3. Grab the membrane
   Once you have a bit lifted, grab it with a paper towel. This helps get a better grip because it’s slippery.

4. Pull it off slowly
   Pull the membrane off in one piece if possible. Go slowly and evenly — it should peel off relatively easily. If it tears, just start again at the torn edge and keep going.

5. Check for leftover bits
   Remove any small pieces that remain stuck with the knife or your fingers.

Tips:

• Some pre-packaged ribs may already have the membrane removed — check before starting.

• You don’t have to remove it, but it makes for a more tender, flavorful result.

Pasta Salad Alternatives

Here’s a list of tasty mix-ins to elevate your pasta salad, whether you’re going for something creamy, tangy, Mediterranean, or classic American-style. Mix and match depending on your vibe!

Cheeses

• Feta (crumbled)

• Mozzarella pearls

• Parmesan shavings

• Cheddar cubes

• Goat cheese

Proteins

• Grilled chicken (sliced or diced)

• Bacon bits or pancetta

• Pepperoni or salami

• Tuna

• Hard-boiled eggs (quartered)

Veggies (raw, roasted, or pickled)

• Cherry tomatoes (halved)

• Red onion (thinly sliced)

• Bell peppers (chopped)

• Cucumber (diced)

• Olives (green or black, sliced)

• Artichoke hearts

• Broccoli (blanched or roasted)

• Corn (grilled or canned)

• Pickles or pickle relish

• Roasted red peppers

Fresh Herbs

• Basil

• Parsley

• Dill

• Chives

• Oregano

Crunch/Texture

• Toasted pine nuts

• Sunflower seeds

• Croutons (added right before serving)

• Chopped walnuts or almonds

Bonus Flavor Boosters

• Capers

• Lemon zest

• Sun-dried tomatoes

• Pesto

• Hot sauce or chili flakes

Dressing Pairings

• Italian: pairs well with olives, salami, red onion, mozzarella

• Ranch: great with bacon, cheddar, corn, and tomatoes

• Greek vinaigrette: works with cucumbers, feta, olives, and herbs

• Creamy dill or tzatziki: pairs nicely with chicken, cucumber, and lemon

Summertime Ribs and Pasta Salad

Start summer with two of the best seasonal foods you can have - ribs and pasta salad! Both of these tasty dishes use Member's Mark™ Granulated Garlic and Coarse Black Pepper for a simple touch of flavor. Now gather your friends or neighbors, stir up some cocktails, and get ready for a backyard summer kick-off!

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Ingredients

  

For the Ribs

• 2 full racks Baby back pork ribs
• 1½ tbsp Coconut sugar
• 1½ tsp Member's Mark™ Coarse Black Pepper or more, if desired
• 2½ tsp Member's Mark™ Granulated Garlic

For the Pasta Salad

• 1 cup Raw cashews soaked
• ¼ cup + 2 tbsp Member's Mark™ Extra Virgin Olive Oil
• ¼ cup Water
• 2 tsp Member's Mark™ Granulated Garlic
• Member's Mark™ Sea Salt Grinder to taste
• 1 cup Fresh basil
• 2 cups Kale, chopped
• 1 cup Cherry tomatoes halved
• Member's Mark™ Coarse Black Pepper to taste
• 8 oz Pasta any kind

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Instructions

 

For the Ribs

• Preheat oven to 250℉.
• Slide a knife under the edge of the membrane on the ribs and pry off enough until you can grab it. Holding the membrane with a paper towel, pull it off the rib rack.
• Place the racks of ribs on a foil-lined baking pan, meaty side down.
• Sprinkle ¾ tsp Member's Mark™ Coarse Black Pepper and 1¼ tsp Member's Mark™ Granulated Garlic evenly and liberally over the ribs, being sure to pat the seasoning in.
• Flip the ribs over so the curved (meaty) side is up. Use the remaining seasonings to coat and pat into the surface. Be sure to season the edges of the ribs as well.
• Roast the ribs for 4 hours, uncovered. For serving, cut into individual ribs or into 3 or 4 bone sections.

For the Pasta Salad

• Boil 4 cups of water. Pour the hot water over the cashews and let them soak for at least 4 hours or overnight. Strain water before use.
• Place ¼ cup Member's Mark™ Extra Virgin Olive Oil, ¼ cup water, Member's Mark™ Granulated Garlic, Member's Mark™ Sea Salt Grinder, and fresh basil into a high-speed food processor or blender and blend on high for 2-3 minutes, stopping to scrape the sides every so often. If your sauce is too thick, add more water a tablespoon at a time. Set aside.
• Cook the pasta al dente according to the package instructions. Strain pasta and set aside.
• Heat 2 tablespoons of olive oil in a saucepan over medium/high heat. Add in kale and cherry tomatoes and sautée for a few minutes or until kale is at desired texture. Season with Member's Mark™ Sea Salt Grinder and Member's Mark™ Coarse Black Pepper.
• In a large bowl, combine the pasta, kale, tomatoes, and sauce from the blender. Stir, garnish with a few extra basil leaves, and serve!

Video

Course: Main Course, Side Dish

Cuisine: American

Keyword: pasta salad, ribs, summer