I love me some BBQ. When the summer month come around, we try to spend as much time as we can outside, and although I love my kitchen, I do love some good grillin’.
This recipe is amazing, if you don’t like kale, I promise you this will change your mind.It is such a versatile side dish, and it’s good for you!
As far as the more sinful ribs, this method of cooking in the oven and finishing them on the BBQ, is perfect for tender, juicy ribs.
Fun Fact: Competition ribs are not supposed to fall off the bone. They are to be tender, but if they fall of the bone as you pick them up, they have gone to far. ;o)
BBQ Ribs with Kale Apple Slaw
1 rack pork ribs [side or back, your choice]
1 can coca cola
salt & pepper
chorizo spice blend
1.5 cups of your favourite BBQ sauce
1 bunch kale, washed and chopped
1 granny smith apple, cut into matchsticks
handful dried cranberries
handful toasted almond slivers
juice of 1 lemon
1/4 cup olive oil
2 tbsp maple syrup
slat & pepper
Preheat oven to 300F
Place ribs in a baking dish with sides
Apply chorizo rub to ribs an all sides
Pour in coca cola, and add the same amount of water, you should have enough liquid to cover the bottom of the roasting pan
Cover roasting pan tightly with aluminum foil.
Place in oven and roast for 2-2.5hrs
For the slaw, in a measuring cup, combine and blend the lemon juice, olive oil, maple syrup and salt + pepper.
In a large bowl, combine kale, apple and dressing, mix. Top with almonds, and dried cranberries.
Finish ribs on the BBQ. Smother the ribs in BBQ sauce to finish.
Chorizo Spice Blend
1 tbsp ground cumin
1 tsp ground coriander
pinch ground cloves
2 bay leaves [ground or crushed finely]
1/4 tsp cinnamon
1/2 tsp oregano
1/2 tsp thyme
1 tbsp garlic powder
1 tsp salt
1/2 tsp ground pepper
2 tbsp. Ancho chile powder OR substitute with a combination of
2 tbsp. paprika mixed with ½ tsp. cayenne powder OR
2 tbsp. paprika mixed with 1 tsp. red chili powder
* 3 tbsp. apple cider vinegar (can substitute with red wine vinegar)
Mix all ingredients in a container, store until ready to use.
When using, mix with vinegar and add to ground meat. [best to leave in refrigerator overnight, to let the flavours marry]
Or use as a dry rub or seasoning.