Healthy recipe, Naughty recipe...

So it's summer. That means healthy and not-so-healthy are fighting out the battle at our house.
Fast becoming a staple to us is a tasty Mediterranean salad and already a staple - Pork Ribs rubbed with a tasty seasoning. Both are adaptable to what you have on hand and what you find to your taste.

Med Salad
1 to 2 cups of cooked large couscous - small couscous is fine as well, but I prefer the larger type
1 tsp finely chopped fresh oregano or 1/2 tsp dried oregano
2 tsp finely chopped fresh mint leaves
1/2 to 1 whole red, orange, or yellow bell pepper
2 to 4 diced small tomatoes
1 small or 1/2 large cucumber diced
1 to 2 green onions finely sliced
1/3 cup pitted kalamata olives
1/3 to 1/2 cup diced feta or halloumi cheese
1/8 cup tasted pine nuts
Optional - diced grilled chicken


Dressing
1/2 cup red wine vinegar
1/4 cup olive oil
salt and pepper to taste

Make dressing by combining vinegar, oil and salt and pepper. Use more or less oil to taste, but quite a bit of dressing is needed because the couscous will absorb some. Set aside.

Cook couscous according to package. After draining, set aside to cool. If using dried oregano, mix into the hot couscous.
When cooled, mix the couscous with all the rest of the ingredients, including the dressing. Refrigerate until serving time.
Remember to taste as you make this salad. The key is to tweak the veggies, herbs, and dressing to your taste.


Now for the Naughty! Taste the rub before you use it. You might want it spicier, or with more garlic or chili powder.

Ribs - MB Style
1 slab of pork ribs

Rub
3 Tbsp Chili Powder
1 1/2 Tbsp Paprika
2 Tbsp Granulated Garlic or Garlic Powder
1 Tbsp Mustard Powder
1/2 tsp Cayenne Pepper

3 Tbsp Kosher Salt

Optional BBQ Sauce or Cider Vinegar

Preheat oven or grill to 350 degrees.
For a longer marinade, make up the rub without the salt and rub most into the meat side of the ribs and a little onto the underside as well.
For a short marinade of about an hour, make up the rub with the salt and rub into the meat as described above.
Cook the ribs for about 45 minutes, or until the meat starts to shrink back from the bone. At that point brush on optional bbq sauce and cook for another 10 minutes to until glazed. Or a quick brush of cider vinegar before serving is tasty as well. Or nothing at all is just as tasty - all according to your taste!