Thursday, July 14, 2011

BBQ Ribs & Peanutty Coleslaw

This method of cooking the ribs makes for really tender, moist meat. We've had trouble with drying them out in the past, so this made us very happy. The coleslaw has a bit of an Asian flair.

recipe from Publix Apron's Simple Meals

1/2 cup apple cider or apple juice
1 1/4 cups barbecue sauce, divided
4 -5 pounds pork baby back ribs
1 tablespoon blackened seasoning

In a small bowl, combine apple cider and 3/4 cup of the barbecue sauce. Set aside.

Place ribs on a large piece of heavy duty foil. Rub the blackened seasoning into ribs on both sides. Pour sauce over top of ribs. Bring up ends of foil and double-fold ends to seal. Double-fold both sides up to completely seal ribs. Place on baking sheet and bake at 450 degrees for 25 minutes. (For more tender ribs, cook up to 15 minutes longer.)

Ribs can be finished on grill, for best flavor. Preheat grill. Remove ribs from foil pouch; place on grill. Brush with remaining 1/2 cup barbecue sauce as ribs grill 3–4 minutes to improve flavor.

adapted from Southern Living

1/2 cup chopped fresh cilantro
1/4 cup chopped green onions
3 tablespoons white vinegar
1 tablespoon sesame oil
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce) package shredded coleslaw mix
1/2 cup chopped peanuts

Whisk together first 10 ingredients in a large bowl; add coleslaw mix, stirring to coat. Cover and chill 1 hour; stir in peanuts just before serving.

Note: I combined 2 different barbecue sauces, one spicy and one sweet.

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