Family-style BBQ Ribs and Caesar Salad
Here’s a large batch of flavourful pork ribs and tangy caesar salad that should feed a good-sized family and/our group of friends. However, the recipe could be halved if you were serving a smaller group. Serve the ribs and salad with corn on the cob.
Recipe - Quality Foods
Family-style BBQ Ribs and Caesar Salad
Prep Time25 Minutes
Servings8
Cook Time100 Minutes
Ingredients
1 cup mayonnaise
3 anchovies, finely chopped, or 1 Tbsp anchovy paste (see Options)
3 Tbsp olive oil, plus some for brushing
1 Tbsp Dijon mustard
2 tsp lemon juice, or to taste
2 tsp red wine vinegar, or to taste
2 large garlic cloves, minced
2 tsp Worcestershire sauce, or to taste
1/2 to 1 tsp Tabasco sauce, or to taste
freshly ground black pepper, to taste
2 (about 3 1/2 to 4 lb./1.5 kg. to 1.8 kg) packages pork side ribs
seasoning salt or Cajun spice, to taste
your favourite barbecue sauce, to taste
16 cups chopped romaine (see Note)
homemade or store-bought croutons
and freshly grated Parmesan cheese, to taste
Directions
- To make caesar dressing, in a jar, combine mayonnaise, anchovies (or anchovy paste), 3 Tbsp olive oil, mustard, juice, vinegar, garlic, Worcestershire, Tabasco and pepper. Seal jar and refrigerate dressing until needed.
- Place an oven rack in the upper middle of the oven. Also place an oven rack in lower middle part. Preheat oven to 325 F. Set out two baking sheets. Tear 6, 18-inch long pieces of aluminum foil. Cut ribs, widthwise, into 6, about 6- to 8-inch long slabs. Lightly oil the centre of each piece of foil. Set 2 slabs of ribs, meaty-side-up, in a row down the centre of each piece of foil and season with seasoning salt (or Cajun spice).
- Fold and tightly seal the ribs in the foil. Set 3 foil packages of ribs in a single layer on each baking sheet. Set one sheet on the upper rack in the oven. Set the other one on the lower rack. Bake ribs 50 minutes. Switch the position of the ribs; setting the sheet on the lower rack on the upper one, and the one on the upper rack on the lower one. Bake ribs 50 minutes more, or until very tender.
- Remove ribs from oven and uncover. Preheat barbeque to medium-high. Transfer ribs to a cutting board and cut each slab, widthwise, into 3 to 4 pieces. Set ribs on the barbecue and grill 3 to 5 minutes on either side, until nicely charred. Set ribs meaty side up and brush with bbq sauce. Let sauce heat through a few minutes.
- To make salad, place romaine, croutons and cheese in a large salad bowl. Add caesar dressing, to taste, and toss to combine. Arrange ribs on a platter and serve with the salad. Any leftover caesar dressing will keep in the refrigerator several days.
Note: Two large, or 3 small to medium heads of romaine, should yield the chopped amount needed here.
Options: If you don’t care for anchovies, simply omit from the dressing. If you don’t have time to make dressing, you could, of course, replace it with store-bought.
25 minutes
Prep Time
100 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Western Family - Real Mayonnaise, 475 Millilitre
$4.39$0.92/100ml
Laurena - Anchovy Paste, 60 Gram
$5.99$9.98/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Maille - Dijon Original Mustard, 200 Millilitre
$6.29$3.15/100ml
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Western Family - Red Wine Vinegar, 500 Millilitre
$5.39$1.08/100ml
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Western Family - Worcestershire Sauce, 284 Millilitre
$4.39$1.55/100ml
Tabasco - Pepper Sauce - Original Flavour, 142 Millilitre
$7.79$5.49/100ml
Mccormick - Ground Black Pepper, 37 Gram
$5.49 was $6.19$14.84/100g
Quality Foods - Fresh Canadian Pork Back Ribs, 1 Pound
Flyer Sale
$5.99/lb was $10.49/lb$1.32/100g
Hy's - Seasoning Salt, 450 Gram
$6.99$1.55/100g
Bull's Eye - Steakhouse Barbecue Sauce, 425 Millilitre
$4.99 was $5.49$1.17/100ml
Western Family - Romaine Hearts, 3 Each
$6.99$2.33 each
Grissol - Classic Croutons, Creamy Caesar, 135 Gram
$4.49$3.33/100g
Shredded - Parmesan Light, Fresh, 160 Gram
$9.58 avg/ea$5.99/100g
Directions
- To make caesar dressing, in a jar, combine mayonnaise, anchovies (or anchovy paste), 3 Tbsp olive oil, mustard, juice, vinegar, garlic, Worcestershire, Tabasco and pepper. Seal jar and refrigerate dressing until needed.
- Place an oven rack in the upper middle of the oven. Also place an oven rack in lower middle part. Preheat oven to 325 F. Set out two baking sheets. Tear 6, 18-inch long pieces of aluminum foil. Cut ribs, widthwise, into 6, about 6- to 8-inch long slabs. Lightly oil the centre of each piece of foil. Set 2 slabs of ribs, meaty-side-up, in a row down the centre of each piece of foil and season with seasoning salt (or Cajun spice).
- Fold and tightly seal the ribs in the foil. Set 3 foil packages of ribs in a single layer on each baking sheet. Set one sheet on the upper rack in the oven. Set the other one on the lower rack. Bake ribs 50 minutes. Switch the position of the ribs; setting the sheet on the lower rack on the upper one, and the one on the upper rack on the lower one. Bake ribs 50 minutes more, or until very tender.
- Remove ribs from oven and uncover. Preheat barbeque to medium-high. Transfer ribs to a cutting board and cut each slab, widthwise, into 3 to 4 pieces. Set ribs on the barbecue and grill 3 to 5 minutes on either side, until nicely charred. Set ribs meaty side up and brush with bbq sauce. Let sauce heat through a few minutes.
- To make salad, place romaine, croutons and cheese in a large salad bowl. Add caesar dressing, to taste, and toss to combine. Arrange ribs on a platter and serve with the salad. Any leftover caesar dressing will keep in the refrigerator several days.
Note: Two large, or 3 small to medium heads of romaine, should yield the chopped amount needed here.
Options: If you don’t care for anchovies, simply omit from the dressing. If you don’t have time to make dressing, you could, of course, replace it with store-bought.