Ribs

As I was asked yesterday about the recipe for ribs (and maybe the ColeSlaw), let me just quickly get this done.

So, we all love ribs. And I am personally convinced, Ribs are the typical “low and slow” dish, meaning they need one important thing: Time to cook.

As I wanted to do ribs for weeks now, and I finally got some yesterday, we decided to cook them, although I would usually dryRub them the night before and let them sit in the fridge for 12 hours or so. This time, I cheated in 2 ways really, nevertheless, the result was good.

So, after removing the silver skin from the inner side of the ribs (important!!!!), I basically used the same rub I would do normally, consisting of brown sugar, paprika, onion powder, garlic powder, salt (I used smoked salt this time), pepper, cumin and a bit of cinnamon. To make it a bit more effective on the ribs, I mixed the rub with oil and used a cooking brush to get it on the ribs. (cheat 1)

The ribs went on my gas grill (cheat 2). lowest heat, only one burner going at around 130°C. Then I cooked them for 4.5 hrs. After that, they were absolutely tender. That’s all. I turned them in the middle upside down and as I was only using one burner, also turned them around 3 times. Also – 2 hrs before eating I did put BBQ sauce on the ribs.

For the Coleslaw: I cut white cabbage into small stripes, added sliced carrots and celery. One onion and Mayonaise (plus salt and pepper). That needs then at least 1 hour to sit.

The result was amazing!

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