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Lynds
Jul 21, 20203 min read

Slow Roasted Ribs, Dairy Free Potato Salad and Fresh Dairy Free Rosemary Bread

This is the perfect summer meal! And your house smells amazing from the bread and ribs.


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I rarely make bread, but I had a desire to make some recently. It was very good and easy enough to do while cooking the rest of the meal! Pairing the bread with slow roasted ribs and fresh potato salad was an epic meal worthy of sharing.






I dry roasted the ribs first at about 150 degrees for approximately 3 hours. The rub was crushed rosemary, salt and pepper, and a touch of Worcestershire sauce. I bumped the temperature to 250 degrees for another 2 hours. After the 2 hours I pulled them out, coated with BBQ sauce and placed back in the oven at 300 degrees for another 1.5 hours.



Meanwhile I started the bread as I needed time to let the dough rise, but I will spoil the end result of these ribs.... they were so tasty!








I like organic food for sure! When Walmart created their own organic flour it was awesome because it's basically the same price as conventional flour, which makes it a win for me.


I placed 1 1/3 cups of warm water in a dish and added 2 1/4 Tsp of active dry yeast and 1 Tbsp of coconut sugar in a bowl to activate the yeast. I placed 4 cups of flour in a separate bowl with 1 1/2 Tsp of salt and waited for the yeast liquid mix to become frothy. I ground up some rosemary to become a finer texture and added to the flour mix.





Once frothy I added 1 1/2 Tsp of avocado oil and then gradually mixed in the flour and salt. I kneaded the dough until I had a consistent texture and then formed a ball to set.





I covered this with a towel and placed on the top of the stove to warm naturally from the 250 degree oven for the ribs.




I let this stand for about 30 minutes and then punched down the dough and kneaded it a bit more, created a new ball and covered and let stand again.


When the ribs have about 30 minutes left prep the bread to be added to the oven.


I punched it down again, formed it into a loaf form and cut slices in the top to encourage expansion rather than cracking. I brushed some avocado oil on the top and lightly dusted with garlic powder as well.




Place the loaf in the oven for 25-30 minutes in the already heated 350 degree oven. It will be brown and crusty on the outside when finished.





For the potato salad, I boiled 4 organic eggs until hard. I also cut up 6-8 potatoes into cubes and boiled them until soft but able to hold their form. I personally don't remove the potato skins because I feel they add to the flavour and rustic texture, but feel free to peel them if that is your preference.










I chopped some celery and some yellow pepper to add to the cooked chopped egg and potatoes. The dressing is a combination of light mayonnaise, grainy Dijon mustard and dried dill, onion powder, salt and pepper to taste. Toss all of this together and chill in the fridge until ready to serve.


Plated out with a green salad and this was a delicious dinner that has a picnic vibe for a warm summer but all the amazing flavour of a gourmet meal!







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