Loin back ribs, rice and potato salad

 

Cherry Barbecue Sauce

3 C. ketchup

1 C. packed light brown sugar

1/4 C. white vinegar

2 T. molasses

1 T. Worestershire sauce

1 tsp. chiipotle chili powder

1 T.  sweet paprika

1 tsp. granulated onion

 1 tsp. granulated garlic

1 1/2 tsp. kosher salt

1/2 tsp. fresh ground pepper

1/2 C. cherry preserves

1/2 C. sun dried cherries

Combine ingredients with 1/2 C. water & simmer, stirring continously 20 minutes, until sauce thickens. Cool puree until smooth.  refrigerate up to two weeks.  Recipe from Cool Smoke

Potato salad

Ingredients

• ▢ 2 ½ pounds red-skin potatoes, cut in half and into ½-inch chunks
• ▢ 2 tablespoons white wine vinegar
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon sugar
• ▢ ½ cup mayonnaise
• ▢ ½ cup sour cream
• ▢ 3-4 hard boiled eggs, diced
• ▢ ½ cup celery, diced (including some of the inner leaves for flavor)
• ▢ 3 green onions, thinly sliced (white and green parts)
• ▢ ¼ cup sweet pickles, diced

Instructions

• Bring a large pot of water to boil. Generously salt the water and add the cut potatoes. Boil until fork tender for about 15-20 minutes, checking every couple minutes towards the end of cooking. Drain the potatoes.
• In a large bowl, whisk together the white wine vinegar, salt, pepper and sugar. Pour the warm potatoes into the vinegar mixture and gently mix with a rubber spatula to combine.
• Whisk together the mayonnaise and sour cream. Pour over the potatoes and gently fold in.
• Add the remaining ingredients and gently stir to combine. Cover and refrigerate for at least 1 hour and up to 6 hours.