Makes 6 servings
Ribs
6 each Pork ribs, bone-in, country-style
2 tablespoons smoked paprika
4 tablespoons salt
2 tablespoons brown sugar
1 tablespoon black pepper — ground
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon mustard powder
1 cup Barbecue Sauce
Baked Beans
1/2 pound Navy Beans — soaked overnight
4 tablespoons salt
4 slices bacon — cut into lardons
1 each onion — diced
1 tablespoon molasses
4 tablespoons mustard powder
1 tablespoon black pepper
Cole Slaw
1 head green cabbage — cored, shredded
1/2 head red cabbage — cored, shredded
2 each carrots — Shredded
1 each red onion — Julienned
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 teaspoon celery seed
1 cup mayonnaise
Salt and pepper to taste
Combine seasoning mix for ribs. Rub ribs two days ahead. Cook ribs on the grill and glaze with the sauce.
Soak beans overnight. Drain beans and place in large pot. Bring to a boil, then lower the heat and simmer gently, stirring occasionally until the beans are just tender. Drain and remove beans. Saute the bacon until it begins to brown. Add the chopped onion and cook until translucent. Add beans, molasses, mustard powder and pepper. Simmer and allow flavors to come together for about 30 minutes. Adjust seasoning. Place in oven and cook until a crust forms on top.
Place cabbages, and carrots in large bowl. Toss veg lightly with salt to purge water. Let sit for 1 hour. Lift veg out of bowl into another bowl leaving purged water behind. Whisk Mayo mixture ensuring the salt and sugar dissolve fully. Season to taste. Toss with veg mixture and adjust seasoning.
Serve 1 each rib glazed with bbq sauce, scoop of baked beans, scoop of slaw.