4 large or 8 small Country Style bone-in Ribs
1 cup small diced onions (White or Red)
1 tablespoon chopped garlic
4 cups ketchup
2 tablespoons whole grain mustard
2 tablespoons chili powder
1 tablespoon paprika
1 ½ tablespoons smoked paprika
½ tablespoon onion powder
1/3 cup red wine vinegar
3 tablespoon agave nectar
Dr. pepper
Jack Daniel’s Whiskey
Worchestershire sauce
12 ounces beer (I like Yuengling for this dish)
Salt and pepper
Olive oil
For the Slaw:
½ head green cabbage
½ head red cabbage
½ red onion thinly sliced
½ cup thinly sliced carrot
1 cup dried cherries
3 tablespoons whole grain mustard
½ tablespoon chopped garlic
1 ½ cups red wine vinegar
1/2 cup olive oil
salt and pepper
Action:
1. In a large sauté pan over medium heat, add a bit of olive oil and the diced onions. Cook for 5-7 minutes or until they are translucent and a bit caramelized. Add the chopped garlic and cook for an additional 2 minutes. Add the ketchup, mustard, spices, vinegar, agave nectar, Dr. Pepper, Jack Daniel’s and stir to incorporate all ingredients. Allow this to simmer for 10 minutes.
2. Place the country style ribs into a deep baking dish or aluminum dish. Cover the ribs with 75% of the BBQ sauce. Add the beer and toss the ribs with tongs to coat on all sides. Cover tightly and place into a 350 degree oven for 2 hours.
3. Using a large plastic bag, add the cabbage, sliced onion, carrot and dried cherries. In a separate bowl, add mustard, garlic, vinegar, olive oil and some salt and pepper. Whisk to incorporate all ingredients and pour into the bag with the cabbage. Shake the bag to mix in the vinaigrette. Squeeze out all of the air, seal the bag, and place into the fridge until the ribs are finished.
4. Once the ribs are done, place a cup or so of the slaw in the middle of the plate and serve the ribs over the top and garnish with some more of the BBQ sauce. You could pull the pork i
