I saw this on Big Daddy's House and thought it looked amazing...and it was! We made the ribs and the macaroni salad. They were both superb, although I was a little annoyed that the recipes were a little different on the show than how they were written up on Food Network's website. Anyway, I highly recommend these two recipes!

Ribs with Big Daddy Rub
Big Daddy's House - Aaron McCargo, Jr.

Difficulty: Easy
Prep Time: 5
Inactive Prep Time: 30
CookTime: 140
Yield: 4 to 6 servings

5 lbs. St. Louis style ribs
2 cups Big Daddy Rub, recipe follows
2 liters cola (recommended: Coca-Cola)
4 cups water
Apple Cider Buttermilk Dipping Sauce, recipe follows
Big Daddy Rub:
3 cups brown sugar
¼ cup kosher salt
¼ cup smoked paprika
2 tablespoons ground cumin
2 tablespoons hot chili powder
2 tablespoons cayenne
2 tablespoons freshly ground black pepper
2 tablespoons red pepper flakes
Apple Cider Buttermilk Dipping Sauce:
2 cups apple cider
¼ cup granulated sugar
1 tablespoon red pepper flakes
2 tablespoons buttermilk
1 teaspoon lemon juice
1 teaspoon lemon zest
For Rub:
In a medium sized bowl, mix all ingredients until well combined.
Yield: 4 cups

Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes.

Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces.

Preheat grill over medium-high heat.

Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes.

In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized.

Serve alongside a cider-buttermilk sauce, chipotle aioli, or harissa rouille.

For Sauce:
In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk. Mix thoroughly and add lemon juice and zest.

MacGourmet Rating: 5 Stars

This was the best macaroni salad we've had in a long time!

Mega Egga Macaroni Salad
Big Daddy's House - Aaron McCargo, Jr.

Difficulty: Easy
Prep Time: 15
CookTime: 20
Yield: 4 servings

2 lbs. elbow noodles
12 hard boiled eggs, peeled and diced
½ onion, finely diced
4 celery stalks, finely diced
¼ cup pickle relish
3 cups heavy mayonnaise
2 tablespoons salt
1 teaspoon coarsely cracked black pepper
Dash hot sauce
1 tablespoon Worcestershire sauce
In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.

In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.

Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.

MacGourmet Rating: 5 Stars

This recipe was good, but there was WAY too much of the "juice" for me. It was pretty sweet. It's good, and definitely a quick side dish.

Chrissy's Sweet 'n' Sour Tomato Salad
Allrecipes.com - Christine

"An easy to prepare, delicious sweet 'n' sour tomato salad just right to compliment any meal - or eat alone!"

7 tomatoes
1 small yellow onion
½ cup white sugar
½ cup distilled white vinegar
½ cup vegetable oil
salt and pepper to taste

Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles. In a large bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper. You may adjust the amounts of vinegar and sugar according to your taste. Serve at room temperature.

MacGourmet Rating: 3 Stars

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