I have a feeling your mouth will water when you see the incredible job Big Guy did on the pork side ribs last night, but I can only tell you about the pineapple slaw because I don't know nuthin' 'bout nuthin' bout cooking ribs on the barbecue. Sorry!
I do know after he took the membrane off the back of the rack, he rubbed it with a mixture of salt, pepper, brown sugar and our new favorite spice, dry chipotle chile powder. After they ruminated for a while in the refrigerator getting all happy, he cooked 'dem ribs over a charcoal fire for about 1 hour on indirect heat, brushing them throughout with a mop mix of water, vinegar and honey. Sorry, I'm no help at all but I'm thinking we may have to start giving grilling lesson via youtube one of these days because you won't believe how moist, juicy and tender those ribs were.
As for the Pineapple Slaw, this one is purely from memory as my Mother would make it on special occasions. Since this is our anniversary week, I figure the occasion's special enough. I cheated though and used a package of slaw mix then added finely chopped red onion, pineapple tidbits and raisins to the mix along with a sweetened mayo/sour cream mixture. Crunchy, sweet, tart, chewy and creamy all in one bite, it went beautifully with Big Guy's stellar pork ribs. Aren't we just the luckiest?
Now I gotta' run because at this early hour, the skies are about to fall. There's a huge storm brewing so I gotta' go help batten down the hatches. Here's to rainy days and Sundays.
Pineapple Coleslaw (an original from JBug’s Kitchen)
1 – 16 ounce package coleslaw mix
1/3 cup finely chopped red onion
1 – 28 ounce can pineapple tidbits, drained
1/2 cup raisins
1/2 cup walnuts toasted (optional)
1/2 cup sour cream
1/2 cup mayonnaise (lite is OK)
1 tablespoon granulated sugar
Salt and coarse ground black pepper
In a large bowl, toss together coleslaw mix, onion, pineapple, raisins and walnuts if using. In a smaller bowl whisk together sour cream, mayonnaise and granulated sugar. When sugar has dissolved pour mixture over slaw. Taste for seasoning and add salt and pepper as required. Cover and refrigerate until serving. Makes 4 to 6 servings.
A year ago - Chicken and Andouille Gumbo
Two year's ago - Pineapple Bran Muffins