Veggie Box: Easy Coleslaw with Baby Back RibsMacki West
Everyone in the family seems to have a favorite item in the veggie box. My daughter jumped with joy when she saw the head of cabbage (cabbage?!). She was trying to decribe what she wanted to make with it. ‘That salad you get at a restaurant that’s tangy and has tiny black pearls’. I finally figured out that she had gone out to dinner with someone and ordered coleslaw. Ok, we set out to make some homemade coleslaw and what better to go with it than some slow cooked baby back ribs. I gave her ingredients and she tested to make sure it was just right. Get Sylvie’s test kitchen approval after the jump…
1/2 head of cabbage, shredded
2 ribs celery chopped
2 green onions chopped
1 carrot grated
1/2 cup light mayo
2 tablespoons cider vinegar
3 tablespoons sugar
1 teaspoon poppy seeds
Place all the vegetables in a bowl and combine. In a separate bowl make the sauce with the mayo, vinegar, sugar and poppy seeds. Pour over the veggies and stir to combine. It’s that easy and ready to eat!
Baby Back Ribs Recipe
1 1/2 lb of baby back ribs (for a family of 2 adults, 2 small kids)
1/2 cup BBQ sauce (normally I would make my own, but someone left a bottle of Sweet Baby Ray’s that I need to use up)
Preheat oven to 225 degrees F. Salt and pepper both sides of the ribs and place in a baking dish, cover with foil and cook for 5 hours – they will be so tender! If you can use the grill turn it to medium, if not remove the ribs and set the oven to broil. For the grill, slather the ribs in sauce and set directing on the grill for 3-5 minutes or until the sauce caramelizes. For the oven, place the sauce covered ribs on a baking sheet and place the rack on the top third, cook for 3 minutes. Make sure you watch the ribs, the sauce burns quickly.