Spice it Up: Slow cooked baby back ribs, avocado cabbage slaw
I love spice, I love spice.
Everyone who knows me knows that I love spicy food. So I’m going to share two recipes with you that go well together — slow cooked baby back ribs with an avocado cabbage slaw — and it might be the last stop before fall.
I created the slaw because another thing people know about me is that I hate coleslaw. I can’t stand it, and I don’t know why it exists. So here is my twist.
Avocado Cabbage Slaw
1/2 head cabbage, shaved
1 bunch cilantro, chopped finely
1/2 red onion, sliced thinly
3 jalapeños, chopped finely
3 avocados, cubed
2 limes, juiced
1 fennel bulb, shaved
Mix all the ingredients in a bowl, and season with salt. You can put this slaw on fish tacos, as a side salad and especially with the baby back ribs.
Slow Cooked Baby Back Ribs
2 racks of baby back ribs, cut in half to create 4 servings
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 jalapeños, sliced
1/2 yellow onion, sliced
1 lemon, zested
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon chili flakes
1 tablespoon dill seed
1 tablespoon dry onion flakes
1 tablespoon chipotle powder
1 tablespoon salt
Mix all spices in a bowl (from chili powder to salt)
Set one half rack of baby back ribs in foil, and then sprinkle bell peppers, jalapeños, onion and lemon zest.
Sprinkle two tablespoons of the spice mix, and wrap tightly. Place on a sheet pan and do the rest to the other racks.
At 300 degrees you will place the sheet pan full of wrapped baby back ribs for 3 hours and if possible 4-5 hours at 275.
Patience will give you the best bite. Serve it with the slaw, and you are golden. Have a margarita while you wait.
Susie Jimenez was the runner-up from season 7 of “Food Network Star” and owns a catering company in the Roaring Fork Valley. Her recipes appear every first Friday in Scene. She can be reached at firstname.lastname@example.org or 970-948-4096.
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