Pati’s Easy, Melt In Your Mouth, To Die For, Pork Ribs

Pati’s Easy, Melt In Your Mouth, To Die For, Pork Ribs & Armadillo Willy’s Spicy Peanut Coleslaw Clone

First, THE RIBS!

These ribs are SSSOOO good and SO easy. They are deliciously tender and taste WAY better and WAY easier than ribs boiled on the stove. Make plenty so there are no fights. Serve with homemade garlic rosemary potatoes and corn on the cob for a perfect summer treat.
yield: 6 servings

• 3 pounds pork spareribs
• 3/4 cups brown sugar
• 1/8 cup salt
• 1 1/2 tablespoons ground black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon oregano
• 2 tablespoons sweet paprika
• 1/2 teaspoon cayenne pepper, or ¼ teaspoon ground chipotle pepper (or more if you like spicy)
• 4 teaspoons garlic powder
• Your favorite BBQ Sauce (I love Bulls Eye Smokin’ Chipotle)

Clean the ribs, and trim away any excess fat. Lay a rack of ribs on a large sheet of foil. In a medium bowl, stir together the sugar, salt, and other spices. Coat ribs liberally with spice mix. Repeat with next rack, placing it on top of the first rack until all ribs are coated and all rub is used up. Wrap ribs tightly with the foil, using more foil as needed. Place the ribs in roasting pan, , and refrigerate for at least 8 hours, preferably over night.
Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
Preheat grill for medium-low heat.
Lightly oil grill grate. Place ribs on the grill. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

Armadillo Willy’s Spicy Peanut Slaw Clone
(Pati’s version)

For Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1/8 cup brown sugar
1 tablespoons lemon juice
1 tablespoon cider vinegar
1 cups roasted peanuts
1 teaspoons Tabasco sauce (to taste)
¼ teaspoon cayenne pepper (to taste)

1 1/2 pounds green cabbage - shredded
1 carrot, peeled, shredded
1/8 cup finely chopped sweet red onion
1 tart green apple (such as Pippin or Granny Smith), cored, shredded

Whisk dressing ingredients in medium bowl to blend well. Toss all salad ingredients in a large bowl. Pour dressing over the vegetables. Toss until well coated. Add additional lemon juice and Tabasco, if desired. Cover and refrigerate until ready to serve. Add peanuts. Season to taste with salt and pepper.
Serves … I don’t know. Depends how hungry you are… maybe 6-8?

Any recipe that says “melt in your mouth” sounds good to me. Can’t wait to try this one.

wow this sounds so good thanks for posting

Sounds good Thanks for posting!

Hello, I just want to say hi to everyone in the forum and that although I have received (and made some, hehehe) Ron’s recipes, I have never entered the forum. I love to cook especially for friends and family (and I have a BIG family) so recipes I find in RecipeSecrets I print and try out on my guinea pigs. I am glad to say, they always lick their fingers!

I just wanted Ron to know also, that thanks to something he wrote on a New Year’s email, changed my life and my outlook on it. I stopped worrying about what others think. Thank you Ron and may God bless you. Keep on with this yummy sight. I hope someone has the recipe for Denny’s Country Gravy and Biscuits!!?? I live in Mexico and am DYINGGGGGGGG for some. Warm Regards to everyone, Rosa

Dang those ribs sound YYYYYUUUUUMMMMMMMMMYYYY. Can’t wait to try.

I love good ribs and this sounds Great. Going to try this weekend. Thanks

For a very simple coleslaw, one can simply mix finely chopped cabbage, grated carrots, mayonnaise, salt and sugar. Keep tasting until you get enough sugar in. If you make it 50 percent cabbage, 50 percent carrots, it takes on a beautiful creamy-orange color. That is all there is to it!