Sunday Dinner Menu | Grilled Pork Ribs, Roasted Herb Fingerling Potatoes, and Green Leaf Lettuce & Arugula Salad

Today the weather here was more like spring than winter. It was a perfect 70 degrees, which made it perfect weather for grilling. One of the things I love most about spring and summer is being able to cook with fresh ingredients, usually from our garden. Our garden isn't ready yet, so a trip to Whole Foods for fresh produce  had to suffice. Dinners using fresh, simple ingredients are always my favorite :). What is your favorite meal to prepare?

Grilled Country Style Pork Ribs

1 package (about 5) bone- in country style pork ribs
 kosher salt
coarse smoked ground pepper (you can purchase here)
granulated garlic

Place the ribs on a baking sheet, sprinkle each rib with kosher salt ( about a 1/2 teaspoon per side) and rub into the meat, then sprinkle each rib with the coarse smoked pepper ( about 1/4 teaspoon per side, depending on how much smoky flavor you like) and rub into the meat, sprinkle about a 1/4 teaspoon of the granulated garlic on each side of the ribs and rub it into the meat. Wrap the ribs tightly in foil, and place in refrigerator at least 5 hours, up to overnight. Remove the ribs from foil and sear each side on the grill or grill pan. Once seared on all sides, place back in foil, and grill until done. Let rest in foil about 5 minutes before serving.

Roasted Herb Fingerling Potatoes

2 pounds  fingerling potatoes, halved
1/3 cup olive oil
2 teaspoons dijon mustard
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 1/2 teaspoons finely chopped italian flat leaf parsley
kosher salt to taste
freshly ground black pepper to taste


Preheat oven to 400 degrees. Lightly spray a large rimmed baking sheet with cooking spray. Set aside. In a small bowl, whisk together the olive oil and dijon mustard. Place the fingerling potatoes in a medium bowl and pour the olive oil and dijon mustard mixture over the potatoes, tossing to coat. Place the potatoes cut side up on the rimmed baking sheet in a single layer. Sprinkle the potatoes with the rosemary, thyme, and parsley. Sprinkle the potatoes with kosher salt ( about 1 tablespoon) and the freshly ground black pepper (about a teaspoon) . Place in the oven and cook until roasted and fork tender, about 25 minutes.