So, this morning after getting up and attempting to drink my first cup of coffee, my boyfriend was noticeably pissed off and stressed out. He is a HUGE fan of BBQ and coleslaw. As a nice gesture I am making him Country Style Pork Ribs and my Mom’s Coleslaw.
I am a HUGE fan of Costco and their meat department. I am also on a super tight budget. I also am not a fan of pork (unless cured, smoked, made into sausage or bacon). I have recently been experimenting with Pork Sirloin, Tenderloin, and Country Style Ribs. So, this week we have Country Style Ribs.
I opened up my Joy Of Cooking book and looked up the recipe. Then I made a few modifications. I went to Publix and bought Sweet Baby Rays BBQ Sauce, the original. I then defrosted Pineapple Orange Juice and made according to can. I mixed 1 cup (maybe a smidge over) juice, and 1 3/4 cups of BBQ sauce. Whisked together so it did not have lumps or separation. I used two glass 9×13 dishes to marinate and cook them in. I put about 4 ribs per pan, with every other up and down. I then poured my mixture over them evenly and made sure that they got some underneath. Cover with foil. Please make sure it is old school traditional Reynolds heavy duty. Store brand sucks. Rather than put them right into the oven, I stuck them in the refrigerator for about and hour and half.
The Joy recipe calls for 3 hours of cooking at 300 degrees covered. Then the final hour uncovered at 350 degrees, turning ribs over at 30 minutes. My house smelled like love, spice, sweet and summer.
To accompany my entree I made my Moms coleslaw, which everyone who tries it loves it because it is not more mayonnaise than cabbage. There is never any left overs and goes well with sweet, savory, spicy or mustard based BBQ. It also is a great side for tailgates, burgers, brats, hot dogs, and fish fry’s.
First, choose your head of lettuce based on the number people you will be feeding. I had 4, so medium head worked for me. Take the first few leaves off. Then pull out your whiz-bang, my technical name for my Cuisinart Food Processor. Cut cabbage in pieces that will fit in feeder and core them. Using the shredding blade, shred away! I then added a 3/4 hand full of carrots. Shred away! Empty the whiz-bang into a stainless steal bowl. Give the cabbage and carrots a toss to blend together. Then sprinkle Miron (just like the professional do on TV, hold your thumb over opening of bottle about 3/4 and sprinkle). For my medium head of cabbage and carrots about 2 table spoons. Do the same with some EVOO (extra virgin olive oil), only about 1 1/2 table spoons. Salt and fresh ground pepper and sugar (yes sugar) to taste. Toss together and throw in the refrigerator covered for at least an hour and let the flavors meld together. When it is time to serve, add Cains mayonnaise(only mayonnaise I use though it is not found in the southeast). About 2 table spoons and mix completely in. Add golden raisins, sunflower seeds, pineapple chunks to add some pizzazz if you feel inclined to do so.
I also served sweet potato puffs and brown sugar baked beans. Since I am not a bean person, I did buy these and heat up.