4 x 600g Mick's Meat Barn pork rib racks
4 cups of diced potatoes
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
1 tablespoon of white vinegar
1/2 cup of diced celery
1/4 cup of diced red onion
2 hard-boiled eggs, peeled and chopped
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)
Step 1 - Boil the diced potatoes and cook until fork-tender, about 10-12 minutes. Drain and let the potatoes cool to room temperature.
Step 2 - In a large mixing bowl, combine mayonnaise, Dijon mustard, white vinegar, diced celery, diced red onion, and chopped hard-boiled eggs. Season with salt and pepper to taste.
Step 3 - Add the cooled diced potatoes to the bowl with the dressing mixture and gently toss to coat the potatoes with the dressing. Taste and adjust seasoning if needed.
Step 4 - Refrigerate the potato salad for at least 1 hour before serving to allow the flavours to come together.
Step 5 - Spray a barbecue grill or flat plate with oil. Preheat on medium-low. Cook the ribs, turning and basting often for 45-50 minutes or until sticky and golden. Once cooked, remove the pork ribs and let them rest for a few minutes before serving.
Step 6 - Serve the marinated pork ribs alongside the potato salad. Enjoy!