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BBQ Baby Back Ribs with Psychedelic Slaw
2023-09-22
https://www.metro.ca/userfiles/image/recipes/aby-back-ribs-with-12210.jpg
PT20M
PT3H45M
PT4H05M
Ribs :Prepare the grill for indirect cooking over low heat (approximate 130 – 160 ºC). Place a pile of charcoal (& wood chips, optional) on one half of the grill leaving the other side empty for indirect cooking. Depending on the size of the racks and the size of your grill you may need ¾ of the grill available for indirect cooking.To prepare the ribs: place them meat side down. Then using a paper towel to grip the membrane, peel it back and remove it from each rack.Season both sides of the ribs with the rib seasoning. (Check the sodium content on the prepared dry rub. If it is more than 100 mg per ¼ tsp, use a lighter hand in seasoning.)Place the racks, bone side down, over indirect heat. Close the lid and cook for 2 hours rotating positions every 30 minutes to ensure even cooking.While the ribs are cooking, prepare the slaw.Prepare the Slaw :In a small jar add all of the dressing ingredients, close the lid, and shake to combine. Taste and adjust the seasoning and the heat level to your liking.Place all of your cut vegetables in a large bowl and one hour before serving, pour half of the dressing and toss to combine. Refrigerate until ready to serve. Just before serving, crumble the feta cheese on top of the slaw. Serve with the extra dressing.Finish the Ribs :Time to wrap the ribs. Prepare 3 long pieces of aluminum foil (double thickness). Lay the ribs meat side down on each piece of foil. Pour 2 tablespoons of apple juice over each rack of ribs. Then close the foil tightly to avoid any leaks. (Being careful not to rip the foil on any sharp bones.)Place the wrapped ribs back over the indirect heat. Continue to cook until the ribs are tender, and the meat has started to pull back from the bone, approximately 1 – 1 ½ hours.Remove the racks from the grill to a sheet pan and set aside. Add more coals to prepare the grill for searing the ribs. Once the grill is hot, remove the ribs from the foil, and place meat side down over the direct heat for 3-4 minutes until the meat is slightly charred.Flip the ribs, brush the meat side with the BBQ sauce, cook over the direct heat for 3-4 minutes until the bottom is slightly charred. Move the ribs to the indirect side of the grill, close the lid and cook for 10 minutes until the sauce is tacky.Remove the ribs from the grill. Let them rest for 10 minutes before slicing.Serve and Enjoy!Serve the ribs family style with extra barbecue sauce for dipping and a sprinkle of chopped chives (optional), plus a big plate/bowl of Psychedelic Slaw and a large pile of napkins!Source : James Synowicki
6
0
0
0
0
3 packs (700 g) pork back ribs 1,5 lbs or more, each
1 jar of prepared rib seasoning
360 mL 1 jar of barbecue sauce 12 oz
6 tablespoons (88 mL) apple juice, divided
Psychedelic Slaw:
1/2 red cabbage, thinly sliced
1 yellow pepper, julienned
1 red pepper, julienned
1 green pepper, julienned
1 red onion, julienned
1 jalapeno pepper, thinly sliced in circles
3 celery stalks celery stalks, sliced
1/4 to 1/2 cup (57-113 g) feta cheese, crumbled
Slaw dressing :
1/2 cup (113 g) apple cider vinegar
3 tablespoons (44 mL) honey
2 tablespoons (30 mL) Dijon mustard
1-2 tablespoons (15-30 mL) hot sauce to taste (add a little at a time) shake, taste & adjust at the end
2 teaspoons (10 mL) dry mustard
1 teaspoon (5 mL) celery seeds
1/4 cup (57 g) Canola oil
salt & pepper to taste
BBQ Baby Back Ribs with Psychedelic Slaw
6
Main course
0:20
Preparation
3:45
COOKING
4:05
TOTAL TIME
Ingredients
-
3 packs
(700 g)pork back ribs 1,5 lbs or more, each
-
1
jar of prepared rib seasoning
-
360 mL
1 jar of barbecue sauce 12 oz
-
6 tablespoons
(88 mL)apple juice, divided
-
Psychedelic Slaw:
-
1/2
red cabbage, thinly sliced
-
1
yellow pepper, julienned
-
1
red pepper, julienned
-
1
green pepper, julienned
-
1
red onion, julienned
-
1
jalapeno pepper, thinly sliced in circles
-
3
celery stalks celery stalks, sliced
-
1/4 to 1/2 cup
(57-113 g)feta cheese, crumbled
-
Slaw dressing :
-
1/2 cup
(113 g)apple cider vinegar
-
3 tablespoons
(44 mL)honey
-
2 tablespoons
(30 mL)Dijon mustard
-
1-2 tablespoons
(15-30 mL)hot sauce to taste (add a little at a time) shake, taste & adjust at the end
-
2 teaspoons
(10 mL)dry mustard
-
1 teaspoon
(5 mL)celery seeds
-
1/4 cup
(57 g)Canola oil
-
salt & pepper to taste
Preparation
Ribs :
Prepare the grill for indirect cooking over low heat (approximate 130 – 160 ºC). Place a pile of charcoal (& wood chips, optional) on one half of the grill leaving the other side empty for indirect cooking. Depending on the size of the racks and the size of your grill you may need ¾ of the grill available for indirect cooking.
To prepare the ribs: place them meat side down. Then using a paper towel to grip the membrane, peel it back and remove it from each rack.
Season both sides of the ribs with the rib seasoning. (Check the sodium content on the prepared dry rub. If it is more than 100 mg per ¼ tsp, use a lighter hand in seasoning.)
Place the racks, bone side down, over indirect heat. Close the lid and cook for 2 hours rotating positions every 30 minutes to ensure even cooking.
While the ribs are cooking, prepare the slaw.
Prepare the Slaw :
In a small jar add all of the dressing ingredients, close the lid, and shake to combine. Taste and adjust the seasoning and the heat level to your liking.
Place all of your cut vegetables in a large bowl and one hour before serving, pour half of the dressing and toss to combine. Refrigerate until ready to serve. Just before serving, crumble the feta cheese on top of the slaw. Serve with the extra dressing.
Finish the Ribs :
Time to wrap the ribs. Prepare 3 long pieces of aluminum foil (double thickness). Lay the ribs meat side down on each piece of foil. Pour 2 tablespoons of apple juice over each rack of ribs. Then close the foil tightly to avoid any leaks. (Being careful not to rip the foil on any sharp bones.)
Place the wrapped ribs back over the indirect heat. Continue to cook until the ribs are tender, and the meat has started to pull back from the bone, approximately 1 – 1 ½ hours.
Remove the racks from the grill to a sheet pan and set aside. Add more coals to prepare the grill for searing the ribs. Once the grill is hot, remove the ribs from the foil, and place meat side down over the direct heat for 3-4 minutes until the meat is slightly charred.
Flip the ribs, brush the meat side with the BBQ sauce, cook over the direct heat for 3-4 minutes until the bottom is slightly charred. Move the ribs to the indirect side of the grill, close the lid and cook for 10 minutes until the sauce is tacky.
Remove the ribs from the grill. Let them rest for 10 minutes before slicing.
Serve and Enjoy!
Serve the ribs family style with extra barbecue sauce for dipping and a sprinkle of chopped chives (optional), plus a big plate/bowl of Psychedelic Slaw and a large pile of napkins!
Source : James Synowicki
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
