All Day Ribs with a Tangy Coleslaw
The type of lazy Sunday... I can't leave my house anyways! Kinda meal!
I love ribs... a lot!... but more than actually eating the ribs, I love... and now miss, that my husband and I had/have a quiet competition on who makes them best! We don't say anything but we try and cook them when people come for dinner and judge their level of "oh wow!" and then bug each other about it. Normally I am the one that cooks them fast and proves they can still be tender and juice, but on this particular Sunday... I had time... so I stuck them in at 11 am at 250 degrees and we had dinner by 6:30 pm.
I started with free from pork side ribs. Again not organic but the pigs are not given antibiotics (or hormones, like all pigs in Canada) so for the cost savings over organic, it still makes me feel good that I am not feeding my family unnecessary chemicals etc.
I dusted these ribs with avocado oil to start and then garlic powder, chili powder, oregano, onion powder and pink salt. While only seasoned.. I cooked at 250 degrees uncovered for 5 hours.
After 5 hours, I pulled the ribs out, and I cheated..... I used store bought BBQ sauce.... but I used a really great one that has "mostly" natural ingredients...
I generously slathered the ribs with sauce and popped them in oven again for 2.5 more hours.
On to the coleslaw! I do love the control of making my coleslaw dressing. I find most store bought coleslaw dressings are very sweet and I like a tangy sauce. Here is my lineup...
I simply cut up some red and green cabbage, and mix with cut up carrot and layer with 1/3 cup of mayonnaise, 2 Tbsp. of old fashioned Dijon mustard and mix well. I start with a squirt of lemon juice, mix, and then taste test to get to the perfect balance of creamy and tangy, between the Dijon and the lemon juice!
Once the ribs are complete..... plate out and serve... these were incredibly tender... definitely would beat out my husbands... any day of the week lol it was just too bad we couldn't have dinner guests to prove it!... enjoy.
The Recipe:
A large package of pork side ribs (back ribs also work)
Brush with avocado oil to ensure the seasoning sticks and then
dust generously with onion powder, garlic powder, chili powder, and oregano.
Place in a 250 degree oven for 5 hours.
At hour 5 pull out and cover in your favorite BBQ sauce, and place back in for another 2 and a half hours.
The salad:
cut up red and green cabbage and shred some carrots.
put 1/3 cup of mayonnaise right on top and at least 2 Tbsp of Dijon mustard and mix well, once blended add a squirt of lemon juice and start tasting it out to your liking by adding more Dijon to lemon to affect the tanginess, or more mayo too if you like your coleslaw very saucy. If you do like your coleslaw sweet, add some sugar to the mayo first.
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