Barbecued ribs with marinated coleslaw

• Meat

  • 4 racks Baby pork back ribs
  • 1 Ribs

• Produce

  • 1/2 head Cabbage, white
  • 1 Chipotle chilli, dried
  • 1 Fresh or pickled jalapeno chilli
  • 2 Garlic cloves
  • 2 tbsp Garlic powder
  • 1 Onion, large
  • 1 Onion, medium
  • 1 tbsp Onion powder
  • 1 tbsp Oregano, dried
  • 1/2 head Red cabbage
  • 1 tbsp Thyme, dried

• Canned Goods

  • 1/2 cup Chicken stock
  • 1/2 tbsp Tomato paste
  • 400 ml Tomato puree

• Condiments

  • 1 Chipotle barbecue sauce
  • 1 tbsp Molasses
  • 1 1/2 tbsp Mustard, dry
  • 80 ml Tabasco sauce
  • 80 ml Worcestershire sauce

• Baking & Spices

  • 1 tbsp Brown sugar, dark
  • 1 tbsp Cayenne pepper
  • 1 tbsp Celery seed
  • 2 tbsp Paprika, sweet
  • 1 tbsp Pepper
  • 3 tbsp Salt
  • 1 cup Sugar

• Oils & Vinegars

  • 3/4 cup Vegetable oil
  • 296 2/3 ml White wine vinegar

• Dairy

  • 25 g Butter

• Deli

  • 1 Coleslaw

• Beer, Wine & Liquor

  • 1 bottles Beer, dark

Found on nonnascooking.com

Description

Directions

• To make the sauce, heat the butter in a saucepan and sauté the onion and jalapeño chilli. Put in a blender with the tomato puree, chipotle chilli, molasses, sugar and garlic and blend to a puree. Return to the saucepan, add the remaining ingredients and bring to the boil over medium heat. Simmer until reduced to a thick sauce consistency.
• Combine the dry ingredients for the ribs. Rub 2–3 tbsp of the spice mixture into the ribs, coating them on both sides. (Store the remaining spices in a jar for next time.) Place the ribs in a large dish and pour over the beer. Marinate in the refrigerator for 1–2 hours.
• Bring the ribs to room temperature. Preheat the oven to 160°C. Place a large piece of foil over a large baking sheet and put the ribs on top, removing them from the beer. Wrap tightly in the foil and bake for 2 hours.
• Preheat a barbecue grill to medium heat. Take the ribs out of the foil and place on the grill. Brush with barbecue sauce and cook for 6–8 minutes on each side. The sauce should caramelise a little on the surface.
• Break the ribs into pieces and serve with extra barbecue sauce.
• Marinated coleslawIn a stainless steel mixing bowl, layer the sliced cabbage and onion.
• In a 2 litre saucepan, combine the vinegar, oil, sugar, salt, dry mustard, celery seed, and chicken stock and bring to a boil.
• Pour the hot liquid over the cabbage and onion but do not mix.
• Cover tightly with plastic wrap and marinate for 6–8 hours or overnight in the fridge.
• Toss before serving. The cabbage slaw can be made several days in advance and stored in the fridge until ready to use.
• Serve with smashed potatoes and corn on the cob.
• Note• Chipotle chilli can be found in specialty stores that provide Mexican products.