It's the season for dad ribs. We're showing you how to cook ribs in the oven (or grill), plus make a killer homemade barbecue sauce with a side of vinegar slaw. Be sure to watch til the end to find out how to get that must-have crystal pork brittle crunch on the outside that makes them SO craveable. Hit play, grab a towel, and prepare for the meat sweats.
KITCHEN TOOLS
INGREDIENTS
2 Full Slabs of STL Style Ribs
RUB
- 1 tbsp SALT
- 1 tbsp CHILE POWDER
- 1 tsp GARLIC POWDER
- 1 tbsp BLACK PEPPER
FOR THE SAUCE
- 1/2 LARGE or 1 WHOLE QUITE SMALL RED ONON GRATED
- 1 CLOVE GARLIC
- 250g or 1 CUP KETCHUP
- 100g or 5 tbsp MOLASSES
- 30g or 2 tbsp CIDER VINEGAR
- 30g or 2 tbsp WORCESTERSHIRE (VIDEO SAYS 5g)
- 20g or 2 tsp HOT SAUCE
- 7g or 1.5g CHILI POWDER
- 1g or 1/2 tsp CHILE FLAKE
- 20g or 2 tbsp YELLOW MUSTARD
- 35g or 2 tbsp NEUTRAL OIL
FOR THE SLAW
- 500g CABBAGE or 1 SMALL HEAD
- 100g CARROT or 1 LARGE
- 150g or 1 small RED ONION
- 30g SALT
- 25g SUGAR
MARINADE FOR 30 MIN
- 200g CIDER VIN
- 100g SUGAR
- 1 PINCH CHILE FLAKE
- STIR TO COMBINE
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