The Recipes

Summer Ribs

What else should you be doing in the summer besides hanging out in the backyard and having a barbecue? Take the time to start cooking these ribs in the oven (even one day before) and they will be fall off the bone tender by the time you get to party time.

Summer Ribs

Serves: 1-? (3-4 ribs per person)     Time: 3 hours     Difficulty: Moderate


For the ribs:

- 3-4 pork ribs per person

- 1 tsp. paprika, garlic powder, adobo chili powder, onion powder, salt, pepper

- 1 T. brown sugar

 -2 T. fresh parsley for garnish

For the sauce:

- 1/2 c. ketchup

- 1 T. Worstershire

- 1 T. apple cider vinegar

- 2 T. grated onion

- 1 T. brown sugar

- 1 T. grated serrano or jalapeno (optional)

- 1 garlic clove, grated

- salt, pepper

- 1/4 c. chicken stock

For the slaw:

- 1 tsp. Dijon mustard

- 1 T. apple cider vinegar

- 1 T. mayo

- 1 c. grated or shredded veggies such as cabbage, carrots, broccoli, jicama, or radish

- salt, pepper


Preheat the oven to 325 degrees. Mix together all of the spices for the ribs. Add in the brown sugar. Sprinkle the mixture liberally over the ribs. Wrap the ribs tightly in foil and cook in the oven for 2 1/2 hours.

After about two hours, combine the ingredients for the sauce in a small pot. Let it simmer for 20 minutes. Puree and set aside.

While the sauce simmers, whisk together the Dijon, apple cider vinegar and mayo. Add the vegetables and season with salt and pepper. Add in the veggies and toss to coat.

Go to the grill (or a grill pan) and cook the ribs for 5-6 minutes on each side, basting with the sauce.

Cut the ribs apart, plate the slaw, and top with the ribs. Garnish with the parsley.