Directions

1. Preheat the oven to 275°F degrees. Pat the ribs dry with a paper towel and remove the bottom membrane. Rub Clebby’s Vegetable Oil over the meat and sprinkle on the dry seasoning blend. Wrap in foil and bake for 3 ½ hours.
2. Meanwhile, make the mayo. Add egg, lemon juice, dijon mustard, salt, and Clebby’s Vegetable Oil to a tall wide-brimmed jar. Place an immersion blender in the bottom of the jar and blend until smooth and thick.
3. Add potatoes to a pot and cover completely with water. Liberally season the water with salt and bring the potatoes to a boil.
4. Cook potatoes until fork tender, about 15-20 minutes. Drain and let cool.
5. Once the potatoes have cooled, crush them with your hands into a large bowl. Stir in the prepared mayo, sour cream, lemon juice, thinly sliced celery, chopped dill, and chopped chives. Season to taste with salt and pepper. Then cover and transfer to the fridge as the ribs continue cooking.
6. Once the ribs are done, remove the foil. Brush on a layer of BBQ sauce. Increase the heat to 350°F and bake for another 30 minutes until the sauce is caramelized.
7. Let rest for at least 15 minutes before slicing.
8. Add thinly sliced shallots to a large skillet and cover with regular neutral oil. Heat over medium-high heat and let fry until golden brown, about 8-10 minutes.
9. Strain shallots from leftover oil and place on a paper towel-lined baking sheet. Season with salt and set aside.
10. When ready to serve, top potato salad with fried shallots and serve with sliced ribs.