Hickory Smokehouse Backribs with Agave Lime Slaw & Crispy Smashed Potatoes

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

Backribs

1. Preheat oven to 300°F and grill to high heat.
2. On a hot gas grill; grill both sides of the ribs for approximately 6 to 8 minutes per side.
3. Transfer ribs from the grill to a foil lined pan. Add ½ cup of water to the bottom of the pan and loosely tent with foil over the top. Place ribs in preheated oven and cook for 2 hours. Remove foil and cook for an additional 15 minutes.
4. Allow ribs to rest for 3 minutes. Cut ribs and toss with your favorite BBQ sauce.

Agave Lime Slaw

1. In a small bowl, mix salt, agave, and lime until salt dissolved.
2. Add onion and olive oil and let marinate for a few minutes.
3. Add slaw blend and let sit at least an hour, stirring every 15 minutes or so. Serve.

Crispy Smashed Potatoes

1. Fill a large pot halfway with water and place over a medium high flame. Bring water to a boil.
2. Add in fingerling potatoes and allow to boil for 20 to 30 minutes or until fork tender.
3. Preheat the oven to 425°F. Lightly coat a baking sheet with olive oil.
4. Remove fingerling potatoes from water and place on the baking sheet. Using the base of a glass, smash the potatoes into disks. Top each smashed potato with a touch of olive oil, and rub it in with your finger. Sprinkle the spuds with sea salt and bake for 15 minutes or until golden brown.