Finger-lickin’ good sticky BBQ Ribs

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These sticky barbecue ribs will have you lickin’ your fingers to get every ounce of that glorious BBQ sauce.

Preparation Time: 8 hours
Cooking Time: 6 hours
Serves 6

INGREDIENTS
4 to 5 pieces whole pork spare ribs

FOR THE BBQ SAUCE
2 bottles tomato ketchup
3 cups water
2 cups brown sugar
2 cups white sugar
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon yellow mustard
¼ cup lemon juice
4 tablespoon Worcestershire sauce
1 cup apple cider vinegar
1 cup light corn syrup

FOR THE BBQ SEASONING MIX
½ cup paprika
1 cup sugar
1 teaspoon onion powder
½ cup black pepper, grounded
¼ cup rock salt

FOR THE COLESLAW
1 tablespoon yellow mustard
1 cup mayonnaise
¼ cup sour cream
½ lemon, juiced
2 tablespoons red wine vinegar (or apple cider vinegar as substitute)
2 teaspoons sugar
½ head green cabbage, finely sliced
½ head purple cabbage, finely sliced
2 green onions, chopped
2 carrots, finely sliced
Kosher salt and freshly ground black pepper to taste

PROCEDURE
1 Combine all of the sauce ingredients in a stockpot.
2 Bring to a boil over high heat, stirring frequently to prevent sticking.
3 Reduce temperature to a simmer for at least 30 minutes.
4 Meanwhile, rinse the ribs.
5 Mix all BBQ seasoning mix ingredients in a bowl and season rinsed ribs. Marinate
for 8 to 12 hours.
6 Prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar, and sugar. Mix well and add finely sliced cabbages, green onions, and carrots. Season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator until ready to
serve.
7 Cook at 250° F for the first 3 hours, and then increase the temperature to 300° F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
8 Serve with coleslaw and grilled corn (optional).

CHEF’S NOTE:
Indirect cooking in a barbecue pit is recommended to prevent burning. Indirect grilling involves placing the meat on the side of the grill, away from the flames or charcoal and covering it with a lid.

This recipe was originally published in the April-May 2015 issue of Breakfast Magazine.