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!
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
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!