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1
Season the ribs with salt and pepper.
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2
Place the ribs in a large pot and cover with water.
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3
Add 1 teaspoon of the crab boil.
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4
Over high heat, bring the liquid to a boil.
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5
Reduce the heat to medium and simmer for 30 minutes.
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6
Remove the ribs from the liquid and cool.
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7
In a food processor, fitted with a metal blade, combine the rest of the ingredients.
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8
Process until smooth, about 15 seconds.
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9
Scrape down the sides with a rubber spatula.
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10
Pulse two or three times.
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11
Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan.
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12
Pour the pureed mixture over the ribs.
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13
Place the ribs in the oven and roast the ribs for about 1 1/2 to 2 hours or until the ribs are tender.
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14
Slice into individual ribs and serve with Cilantro and Roasted Potato Salad.
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15
Preheat the oven to 400 degrees.
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16
In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil.
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17
Toss well.
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18
Season with salt and pepper.
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19
Place on a baking sheet and roast for 15 minutes, or until fork tender.
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20
Remove from the oven and cool completely.
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21
Using a mini food processor, combine the mayonnaise, mustard and lemon juice.
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22
Process until smooth.
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23
Season with salt and pepper.
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24
Add the cilantro and continue to process until incorporated.
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25
In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions.
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26
Mix well.
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27
Season with salt and pepper.
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28
Cover with plastic wrap and refrigerate for 2 hours.
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29
Remove from the refrigerator and mix the salad.
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30
Re-season with salt and pepper if needed.
