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Carnivore's Delight: BBQ Rib Salad with Crispy Onion Tangle
Indulge in a BBQ rib salad with smoky flavors, crispy onions, and a tangy dressing. The ultimate meat-lover's salad experience!
Prepare to experience a salad like never before! Our Carnivore's Delight: BBQ Rib Salad with Crispy Onion Tangle is a bold mashup of smoky, savory, and tangy flavors that will redefine your idea of a salad. This indulgent creation features tender, fall-off-the-bone BBQ ribs as the star ingredient, layered atop a bed of fresh greens and accompanied by crispy onion tangles for the ultimate textural contrast.
Each bite offers a succulent combination of melt-in-your-mouth ribs glazed in a rich BBQ sauce, countered by the satisfying crunch of perfectly fried onions. With a drizzle of homemade tangy dressing, this salad is the perfect blend of smoky, sweet, and savory. It's a treat for the senses and a feast for meat lovers looking to explore the lighter side of indulgence without sacrificing flavor.
Recipe Overview
Prep Time
30 mins
Cook Time
1 mins
Total Time
31 mins
Servings
4
Calories
720 kcal
per serving
Cuisine
American
Indulge in a BBQ rib salad with smoky flavors, crispy onions, and a tangy dressing. The ultimate meat-lover's salad experience!
Ingredients
- • Pork spare ribs: 2 pounds
- • Barbecue sauce: 1 cup
- • Mixed baby greens: 6 cups
- • Cherry tomatoes: 1 cup, halved
- • Red onion: 1/2, thinly sliced
- • Fresh cilantro: 1/4 cup, chopped
- • Corn kernels: 1 cup, roasted
- • Crispy fried onions: 1 cup
- • Olive oil: 2 tablespoons
- • Apple cider vinegar: 1/4 cup
- • Dijon mustard: 1 tablespoon
- • Honey: 1 tablespoon
- • Salt and pepper: to taste
Instructions
- 1 Preheat your oven to 300°F (150°C). Place the pork ribs on a foil-lined baking sheet and generously coat them with barbecue sauce. Cover with another piece of foil and bake for 1.5 hours until the meat is tender and easily pulls away from the bone.
- 2 While the ribs are baking, prepare the salad base. In a large bowl, combine the mixed baby greens, cherry tomatoes, red onion slices, cilantro, and roasted corn kernels. Toss gently to combine.
- 3 For the crispy onion tangle, heat a few tablespoons of oil in a skillet over medium-high heat. Fry the thinly sliced onions until golden brown and crispy, then transfer them to a paper towel-lined plate to drain any excess oil.
- 4 In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create a tangy dressing. Adjust seasoning to taste.
- 5 Once the ribs are done, remove them from the oven and let them rest for a few minutes. Slice the meat into bite-sized pieces, discarding any bones.
- 6 Assemble the salad by layering the rib slices over the mixed greens. Drizzle with the tangy dressing and top with crispy onion tangles for an extra crunch.
- 7 Serve immediately, allowing the warm ribs to slightly wilt the greens, enhancing the flavor combination.
Serving Suggestions
- • This BBQ Rib Salad is a meal in itself, but you can enhance the experience with a side of warm, crusty bread to soak up the extra dressing and BBQ sauce. For a refreshing beverage pairing, consider serving with a cold glass of craft beer or a sweet iced tea, which complements the smoky and tangy notes of the dish. To add a bit of extra zing, garnish with a sprinkle of fresh lime zest or a few dashes of hot sauce for those who enjoy a little heat. This salad is perfect for backyard gatherings and will impress any meat lover at your table.
Storage Tips
If you have leftovers, store the BBQ rib meat separately from the salad to maintain freshness. Place the ribs in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300°F (150°C) until warmed through before serving. Keep the salad greens and veggies in a separate container, and the dressing in a sealed jar in the refrigerator. Store the crispy onions in an airtight container at room temperature to retain their crunch. For best results, reassemble the salad just before serving.
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