For the Ribs:
I took so long picking out the sides I was running out of time. I decided to Pressure cook the ribs with a dry rub and then put them under the broiler for about 10 minutes. They were awesome and so tender.
|Memorial day Ribs|
I cubed and steamed the butternut squash, and hard boiled an egg, while they were cooking I whipped up some mayo. Then I mixed it together with a little pickle relish and some salt and pepper.
|Butternut Squash Salad|
|Potato Salad For the family.|
For the Mayonnaise:
1/2 cup coconut oil and 1/2 cup bacon drippings
1 egg or 1 egg yolk (I used the whole egg)
2 tbsp coconut vinegar
½ tsp dry mustard
salt & pepper to taste
Add egg, ¼ cup bacon drippings, vinegar, dry mustard, salt/pepper to blender or food processor. Turn the machine on and slowly pour the remaining fat/oil into the container in a thin, even stream. Too thin? Add more oil. Too thick? Add a little water. Cover and refrigerate up to 1 week.
Yield: 1 cup
|Yummy Bacon Mayo|
|Memorial Day Rib and Salad Dinner|