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JP’s belly busting Carolina style BBQ ribs
Ingredients
PORK BACK RIBS
- 4 pounds pork back ribs
- 1/2 cup red wine vinegar
- 1/2 cup honey
- 1/2 cup yellow mustard seeds
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter
- 1 tablespoon fine black pepper
- 2 teaspoons salt
KOREAN SPICY SLAW
- 1 small head Napa cabbage, thinly sliced
- 1 cup red cabbage thinly sliced
- 4 green onions, chopped
- 1 large carrot, shredded
- 1 red bell pepper, seeded and thinly sliced
- 6 tablespoons seasoned rice vinegar
- 2-3 tablespoons Korean chili paste, to taste
- 2 tablespoons grapeseed or canola oil
- 2 cloves garlic, pressed
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 2 tablespoons sesame seeds
Directions
PORK BACK RIBS
- Cut ribs into serving portions (six to seven bones). Combine all wet rub ingredients in small sauce pan and cook until butter is just melted. Puree and let cool.
- Place uncooked ribs on a baking sheet and coat thoroughly with wet rub.
- Refrigerate and let marinade soak in for 12-24 hours.
- Place each rib into vacuum seal bag, place extra wet rub evenly in sealed bags. Sous vide for two to two and a half hours at 180F.
- Remove bags from sous vide, open, saving excess liquid in a stock pot. Reduce the liquid until it reaches BBQ sauce consistency.
- Cook ribs on BBQ at low heat for 15-20 minutes, constantly basting with sauce.
KOREAN SPICY SLAW
- Add the cabbages, green onion, carrot and red bell pepper to a large bowl.
- To a glass jar fitted with a lid, add the rice vinegar, gochujang, oil, garlic, ginger and soy sauce.
- Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture.
- Toss to coat and top with sesame seeds.
- Refrigerate for 15 minutes or up to overnight.
