4tbspPaleo Powder Pink(or compatible seasoning salt of choice)
Potato Wedges
8medium russet poatotes
1cupolive oil
2tbspmelted ghee
2tspwhite vinegar
1tspgarlic powder
1tspfinely chopped rosemary
1/2tspchili powder
1/2tspdried parsley
1/2tspground pepper
1/2tspsalt
1/4tspcumin
Instructions
PREHEAT oven to 500F.
COAT rack of St. Louis Ribs with your favorite seasoning salt (I love Paleo Powder Pink).
LINE a shallow dish (I use a 9x13 glass pyrex- a baking sheet won't work) with parchment paper and add ribs to the dish.
BAKE ribs for 20 minutes at 500.
LOWER temperature to 350, cover ribs with foil, and place in the oven.
BAKE ribs for an additional 90 minutes until they reach an internal temp of at least 145, but go up to 190 for tender meat.
WHILE ribs are baking at 500, prepare the potatoes.
WASH potatoes well and cut into half lengthwise, and then into 3 or 4 pieces lengthwise
COMBINE all ingredients except potatoes ina. large bowl and whisk to combine
ADD cut potatoes to the bowl and combine with clean hands until all potatoes are well-coated
LINE a baking sheet with parchment paper and place potatoes in a single layer on the sheet.
BAKE at 350 alongside the ribs for 60 minutes or until golden brown and fork tender.
Notes
Serve with roasted veggies (throw in when there's 25 minutes left on the ribs and potatoes!) or a green salad. Don't forget your favorite BBQ sauce and ranch on the side!