Ribs w/ Mac & Slaw

Name: Ribs w/ Mac & Slaw
Total time: 21600 s
Yield: 5 People
Cuisine: American
Ingredients: 1 Slab of ribs; 1/2 Head cabbage; 1 Box Pasta (Your Discretion); 1/3 Cup Water; 1 Block Cheddar Cheese; 1/2 Block Pecorino Romano Cheese; Bread Crumbs; Parsley; Black Pepper; Seasoned Salt; Garlic Powder; Onion Salt; Paprika; Oregano; Ketchup; Brown Sugar; Hot Sauce; Balsamic Vinegar; Salt; Black Pepper; Chilli In Adobo Sauce; Salt; Mayonnaise; Black Pepper; Lemon Juice (1); 1 Stick Butter; 1/2 Cup Flour; 4 Cups Milk; Salt; Black Pepper

Karl @knice1on1

Boston, USA

If you’re in a rush, grab some Cup Noodles. If you’ve got some time to kill, then you’ll want to embark on this all day journey. They say good things take time, so I put it to the test. I don’t like the idea of telling people how to season their food. It seems... almost rude. So, feel free measure your seasonings to your tastebuds. I’m just trying to get you in the ballpark.

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Ingredients

6 hours

5 People

1Slab of ribs
1/2 Headcabbage
1 BoxPasta (Your Discretion)
1/3 CupWater
1 BlockCheddar Cheese
1/2 BlockPecorino Romano Cheese
Bread Crumbs
Parsley
Rub
Black Pepper
Seasoned Salt
Garlic Powder
Onion Salt
Paprika
Oregano
Sauce
Ketchup
Brown Sugar
Hot Sauce
Balsamic Vinegar
Salt
Black Pepper
Chilli In Adobo Sauce
Slaw
Salt
Mayonnaise
Black Pepper
Lemon Juice (1)
Roux
1 StickButter
1/2 CupFlour
4 CupsMilk
Salt
Black Pepper

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Steps

6 hours

1

Remove membrane from back of ribs with handle of spoon or fork. Rub the heck out of your meat. Put in pan with water and cover with foil. Bake 275F approx. 5 hours.
2

Make sauce or use pre-made. Brush on ribs with 30 mins remaining. Return to oven uncovered.
3

Cut cabbage, wash and dry. Salt cabbage leave in strainer for 25 mins. Rinse, dry and dress. Refrigerate.
4

While boiling water, make roux with flour, butter. Add milk, pecorino, handful of cheddar, seasonings. Add roux to al dente pasta and top with toasted bread crumbs.
5

If all is well, it will be edible and you’ll have some happy customers. Enjoy.