Barbecued Ribs & Coleslaw

Ribs & ColeslawHello Everyone!mami blue kicsi

Well, it is actually oven roasted ribs, but call it barbecued as you can’t tell the difference, really!!!

I like to make it this way as there is less mess and cooking it a bit with spices not only removes some of the fat but also gives it that robust flavor that can only been achieved this way.  I personally never enjoyed ribs that are a bit rubbery.  I love ribs when they are almost falling off the bone.  One bite of a rib made this way and you will be converted for good.

INGREDIENTSoregano

  • 1 long strip of ribs
  • 1/2 tsp salt for water
  • 1/4 tsp dry oregano
  • 3 cloves of garlic, peeled and cut each into four
  • 1/4 tsp ground black pepper
  • 1/2 tsp chili or chipotle pepper flakes (optional as they are spicy)
  • 1 tsp chipotle oil
  • 1 tbsp olive oilbeet black pepper
  • 1/2 tsp salt for oil

INSTRUCTION

Cut ribs into manageable pieces. Place about 6 cups of water into a stockpot; add 1/2 tsp. of salt and your favorite spices. I used oregano, hot chilli pepper flakes, 3 cloves of garlic (peeled) and black pepper. AarhusKarshmanCook for about 30 minutes, drain and place in baking dish. Mix oils and salt, brush with the oil mixture. Add 1/2 cup of water and bake for about 15-20 minutes or until the water is gone.

Remove and brush with your favorite barbecue sauce and bake for another 10 minutes; turn, brush other side and bake for another 5 minutes.

COLESLAW INGREDIENTS

  • 1 small or 1/2 large green cabbage, shredded or sliced
  • 1 tsp white vinegarcabbage 2
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 tbsp mayonnaise
  • 1/4 tsp ground black pepper
  • 1/2 tsp sugar
  • 1/4 tsp dry thyme
  • 1/4 tsp. oregano
  • 1/4 tsp smoked red paprika

INSTRUCTIONS

Shred or slice cabbage thin; place in mixing bowl add 1 tsp. white vinegar, 1/2 tsp. cumin, 1/2 tsp. salt, 1 tbsp. mayonnaise, 1/4 tsp. ground black pepper; 1/2 tsp. sugar, 1/4 tsp. thyme, 1/4 tsp. oregano and 1/4 tsp. smoked red paprika.

Mix and let stand for about 30 minutes. I know I use different spices, but once you try it you’ll love it.

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