Ribs & Shrimp Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Remove membrane from the back of the ribs by sliding a knife under the membrane and pulling it off; use a paper towel for grip.

Season ribs

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and brown sugar. Rub olive oil over both sides of the ribs, then evenly coat with the dry rub, pressing it into the meat.

Slow cook

Place ribs meat-side up on a foil-lined baking sheet. Cover tightly with aluminum foil and bake in the preheated oven for 2 to 2.25 hours, or until the meat is tender and pulling away from the bone.

Finish on grill

Preheat grill to medium-high (about 400°F / 200°C). Remove ribs from the oven and discard any accumulated juices or brush with apple cider vinegar. Place ribs on the grill, bone-side down, and grill 4–6 minutes per side, basting with barbecue sauce during the last 2–3 minutes to form a sticky glaze. Remove and rest 5 minutes before slicing between bones.

Marinate shrimp

If shrimp are frozen, thaw completely and pat dry. In a bowl toss shrimp with salt, black pepper, lemon juice, minced garlic and olive oil. Let sit 10 minutes at room temperature (no longer than 30 minutes).

Grill shrimp

While ribs are finishing on the grill, place a small cast-iron skillet or grill surface over medium-high heat. Add butter; once melted, add shrimp in a single layer. Cook shrimp 1.5–2 minutes per side until opaque and just firm (internal temperature ~120–130°F). Remove from heat and sprinkle with chopped parsley. Alternatively, thread shrimp on skewers and grill 1.5–2 minutes per side, basting with a little barbecue sauce if desired.

Bake potatoes

Preheat oven to 400°F (200°C). Scrub potatoes and dry. Rub skins with olive oil and sprinkle with kosher salt. Place directly on the oven rack or on a baking sheet and bake 45–60 minutes until tender when pierced with a fork.

Finish and top

Remove potatoes from oven and make a lengthwise slit. Fluff the interior with a fork, add 1 tablespoon butter per potato, and top with 2 tablespoons sour cream and half of the chopped chives. Serve hot alongside ribs and shrimp.

Make dressing

In a small jar or bowl whisk together olive oil, red wine vinegar, Dijon mustard, salt and black pepper until emulsified.

Assemble salad

In a large bowl combine mixed salad greens, halved cherry tomatoes, cucumber slices and sliced red onion. Toss with desired amount of dressing (about 2 tablespoons per serving) just before serving to keep greens crisp. Divide among plates.