Dry Rubbed Back Ribs
Rub back ribs well with dry rub, ensuring that the seasoning penetrates the meat. Wrap ribs with saran wrap and marinate in refrigerator for at least 4 hours (can leave up to 24.)
Preheat oven to 325°F. Spread the sliced onions down the centre of a large sheet of aluminium foil. Lay the ribs on top of the onion and pour stock on top. Loosely wrap the ingredients with the foil and place on a baking sheet. Roast the ribs in preheated oven for about 1 hour, or until a meat thermometer inserted into the thickest part reads 155°F (68°C). Ribs can be served immediately or seared on a hot grill before serving.
Warm Potato Salad
Place potatoes into a large pot and cover with water. Add a generous pinch of salt. Bring the pot to a boil and reduce heat to simmer until potatoes are fork-tender. Toss with canola oil.
Meanwhile combine the onion, peppers, apple, mayo, lemon juice, and vinegar in a large bowl. Set aside.
In a non-stick pan, render the bacon over medium heat until it starts turning brown. Remove from heat and strain off bacon fat, except 1 Tbsp. Add the bacon back into the pan with potatoes. Sauté until the potatoes are warm through and start to brown slightly. Remove from heat and drain off excess fat. Toss the warm potatoes in with the other ingredients and crumble bacon on top. Season as needed with salt and pepper.
To serve, place the potato salad on a large platter with ribs piled on top.
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