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Discover the best California Farm Chipotle Pork Rib Garden Salad recipe with step-by-step instructions. Learn how to make California Farm Chipotle Pork Rib Garden Salad easily at home with our quick guide and tips for perfect results every time! ❤️🍽️
Ingredients
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Make 3 Tbs chipotle dry rub for 4 large porkribs: mix teaspoon each of dried poblano pepper, dried jalapeno pepper, garlic, and 1/4 teaspoon each of dried arbol pepper, hot smoked spanish paprika, sweet paprika, cumin, coriander, oregano, cilantro. Dry rub each rib on all four sides.
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Wrap summer squash and ribs in aliminum foil, close well. Cut summer squash lengthwise in three, scoop out seeds, lay ribs on top of squash, so pork drippings will bake into squash. Bake 4 hours in preheated oven at 250F degrees. Press fork into summer squash to test if done.- 3
Slice salad vegetables 1/4 inch thick, onions 1/8 th inch thick on mandolin slicer, arrange alternating on salad platter: onion, cucumber, onion, tomato, onion, green pepper, onion, tomato, onion, cucumber. Drizzle with oil and lemon juice. Serve with sea salt flakes and lemon wedges on the side for sprinkling. Enjoy.Chef Note!
It was 125F degrees yesterday afternoon outside in the kitchen garden. 51 Celcius. Thin skinned tomatoes split and cooked on the vine. The green peppers scorched. The armenian cucumbers wilted. The grapes split and shriveled. The summer squash have burn spots on them. I grow these veggies in big 3’ wide, 2’ deep cloth planterpots with handles, so I can drag them to spots that get less afternoon sun. I harvested the sun damaged ones, made this improbably huge salad with lemon, olive oil, pepper. Served with 4 chipotle pork ribs on top of baked summer squash. And wine margeritas.Latest Recipes
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