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You can take the boy out of the country, but can’t take the country out of the boy. Nate’s cooking up some country style ribs- meaning first they’re braised and then they’re grilled. As a side, he’s joining the ribs with some hearty slaw.
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Country Style BBQ Ribs with Dr. Pepper BBQ Sauce
BBQ Sauce:
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
3 cups ketchup
1/2 cup Dr. Pepper
1/4 cup whiskey
2 1/2 tablespoons chili powder
2 tablespoons smoked paprika
1 1/2 tablespoons whole grain mustard
1 tablespoon paprika
1 tablespoon red wine vinegar
1 tablespoon agave nectar
1 1/2 teaspoons onion powder
1 teaspoon liquid smoke
Salt and pepper, to taste
1.Heat olive oil in a large straight-sided skillet over medium heat. Add the onion and garlic to the pan and cook until onion has softened. Add the remaining ingredients, stirring to combine, bring to a simmer and cook 30 minutes until the flavors concentrate and the sauce thickens. Reserve.
Country Style Ribs:
4 large country style, bone-in pork ribs
Canola oil, to grease grill
12 ounces lager beer
Dried Cherry Cole Slaw, served on the side, (recipe below)
1.Preheat oven to 350F. Preheat grill to high heat and brush with canola oil.
2.Season ribs with salt and pepper. Place ribs on grill and sear until charred on both sides. Remove ribs to a cast iron pot and stir in the beer and 3/4 of the BBQ sauce. Cover with foil, place in the oven and cook for 2–2 1/2 hours, or until fork tender.
3.Serve ribs with dried cherry coleslaw and the remaining BBQ sauce.
Yields: 4 servings
Dried Cherry Cole Slaw
1/2 cup red wine vinegar
1/3 cup olive oil
1 1/2 tablespoon whole grain mustard
Salt and pepper, to taste
1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup dried cherries
1/2 cup dried figs, chopped
1.In a large mixing bowl whisk together the vinegar, olive oil, mustard and salt and pepper. Add the cabbages, onion, cherries, and figs and toss to combine. Serve with country style ribs.
