Kansas City-Style BBQ Pork Ribs with Coleslaw
Nothing embodies rustic American flavor quite like slow-roasted pork ribs, falling off the bone and slathered in rich sauce, perfectly paired with a crisp coleslaw. My Geedel Vegetable Chopper is a capable assistant in prepping the rub and the side dish, bringing order to the process of creating this feast.
Ingredients:
Pork Ribs:1 full rack of pork ribs
BBQ Rub:2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1/2 tsp salt
BBQ Sauce:1 cup
Coleslaw:1/2 green cabbage, 1 carrot, 1/4 red onion, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp yellow mustard, salt, pepper
Detailed Steps:
1.Prepare Ribs & Rub:
Remove the thin white membrane from the back of the ribs. Mix all rub ingredients in a bowl, then apply it thickly and evenly on both sides of the ribs. Refrigerate for at least 4 hours (overnight is better).
2.Low & Slow Roast:
Preheat oven to 150°C. Tightly wrap the ribs in two layers of foil. Roast for 2.5 - 3 hours.
3.Make Coleslaw (using Geedel):
Prepare the slaw while the ribs roast. Wash the cabbage, carrot, and red onion. Using the Slap Chopper fitted with the fine shredding blade, shred the firm carrot first, followed by the cabbage and red onion. Gently separate the mixed shredded vegetables with your hands and place them in a large bowl.
4.Mix Dressing:
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, mustard, salt, and pepper.
5.Combine Slaw:
Pour the dressing over the shredded vegetables and toss thoroughly to coat. Cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
6.Glaze and Finish:
Once the ribs are cooked, carefully open the foil (beware of steam). Increase oven temperature to 220°C. Generously brush BBQ sauce on both sides of the ribs. Return them to the oven (uncovered) and roast for another 5-10 minutes, until the sauce is bubbly and slightly caramelized.
7.Serve:
Remove the ribs, let them rest for 10 minutes, then slice. Serve alongside the chilled coleslaw for an ultimate contrast of hot/cold, tender/crispy, and rich/tangy.
Conclusion
The success of these finger-licking American BBQ ribs relies on a balanced side dish. The Geedel Manual Vegetable Chopper prepares coleslaw with far greater efficiency and consistency than manual chopping. Its uniform shreds hold the dressing perfectly, making it the unsung hero behind this party-centerpiece meal.
