Lunch: Dry-Rubbed Ribs with Macaroni Salad

Recipe by Woman's Day Kitchen Perfectly spiced tender ribs and creamy macaroni salad are a classic summer pair.

Ingredients

2 tbsp. light brown sugar
1/2 tsp. garlic powder
1 tbsp. paprika
1/4 tsp. cayenne pepper
kosher salt
Pepper
1 rack baby-back ribs
8 oz. gemelli
1/4 c. mayonnaise
2 tsp. white wine vinegar
4 scallions
2 stalk celery
1/2 c. fresh flat-leaf parsley
Corn on the cob

Instructions

Bring a medium pot of water to a boil and heat the grill to medium. In a small bowl, combine the sugar, garlic powder, paprika, 1/4 teaspoon cayenne and 1/2 teaspoon salt.
Rub the spice mixture on the ribs. Place the rack on the grill bone-side down and grill, covered, for 20 minutes. Turn and grill, covered, until cooked through, 5 to 10 minutes more. Transfer to a cutting board and cut into pieces.
Meanwhile, add the pasta to the water and cook according to package directions. Drain and run under cold water to cool.
In a large bowl, whisk together the mayonnaise, vinegar, pinch cayenne, and 1/4 teaspoon each salt and pepper. Add the pasta and toss to coat. Fold in the scallions, celery, and parsley. Serve with the ribs and corn on the cob, if desired.