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