I cook these the same way as I would a full butt or shoulder. Cooking time can take longer for a whole butt or shoulder.
As for the slaw, if you haven’t made fresh slaw, just do it and you will never buy premade again.
I like to make the slaw a few hours ahead for flavors to mix but okay if done right beforehand too.
I use napa cabbage and regular cabbage as well. Just hand cut cabbage, do not put it in the food processor.
Country Style Pork Ribs with Fresh Tangy and Sweet Slaw
Country Pork Ribs in the Southeast are merely pork shoulder or Boston butt cut into one inch by one-inch strips. They are primarily boneless but an occasional shoulder bone is possible.
Servings: 6 people
Equipment
- Outdoor grill or broiler
- Ovenproof pan with a lid or deep pan and foil
- Food processor or hand grater
Ingredients
- 10 Country Style Ribs (Really depends on your eaters, but most people eat one, and your bigger eater will eat two)
- 2 c favorite BBQ sauce (homemade or store-bought)
Rub
- 2 T sage
- 2 T paprika
- 1 T chili powder
- 1 T pepper
- 1 T salt
- 2 t cayenne pepper
- 3-4 T olive oil
Cole Slaw
- 2 large stalks broccoli (with stems)
- 1 large zucchini (or yellow squash)
- 6-8 green onions
- 2-3 carrots
- 1 yellow or red pepper
- 1-2 large jalapenos (depending on spiciness)
- 1 c buttermilk
- 3/4 c mayonnaise
- 3 T cider vinegar
- ½ c sugar
- 2 t salt
- 1 t pepper
- 1 t dill weed
- 1 t dry mustard
Instructions
Ribs
- Preheat oven to 250 degrees F.
- Rub meat on all sides with spice rub.
- Let sit for 30 minutes.
- Put oil in a pan and spread.
- Place ribs in pan. Ideally, not on top of each other, but if your pan is not big enough, layering is fine.
- Cover pan and bake for about 3-4 hours.
- The meat will be done when you can pull it apart with a fork.
- Remove meat with a big spatula so you don’t end up with a bunch of small pieces.
- Lay on a medium-low hot grill.
- Spread on sauce and cook all sides until BBQ sauce gets cooked into the meat and it doesn’t look wet. This should only take a few minutes on each side.
Slaw
- Cut stems completely off broccoli.
- Shred broccoli stems, peppers, zucchini, and carrots on the largest spread attachment.
- Hand chop green onions.
- Place vegetables in a large bowl.
- Blanch broccoli florets until just tender.
- Cool under cold water, drain and put with other veggies.
- Mix remaining ingredients in a bowl and whisk to combine.
- Taste. It should be sweet and a touch tangy. If not, add more sugar for more sweet or vinegar for more tangy.
- Add to vegetables. Taste. You may need more salt and pepper and dill.
- Refrigerate until you’re ready to use.
- Serve and ENJOY!
