Half Slab Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Pat the half slab of pork ribs dry with paper towels. If the membrane is still on the bone side, slide a small knife under it and peel it off for more tender results.

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne pepper. Mix thoroughly to break up any clumps.

Season ribs

Brush both sides of the ribs lightly with olive oil. Generously apply the dry rub on both sides, pressing it into the meat so it adheres. Let the ribs sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor (if refrigerating, allow to come back toward room temperature 30 minutes before cooking).

Slow bake

Wrap the seasoned ribs tightly in aluminum foil, creating a sealed packet. Place on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, until the meat is very tender and pulls back from the bone about 1/4–1/2 inch.

Finish with sauce (optional)

If using the basting sauce, remove ribs from oven and carefully open the foil. Brush both sides with the barbecue sauce mixture (see Basting Sauce directions). To caramelize the sauce, set the oven to broil on high and place the ribs under the broiler for 3–5 minutes, watching closely to avoid burning, until sauce bubbles and edges darken slightly. Alternatively, finish on a preheated grill for 3–5 minutes per side.

Rest and slice

Let the ribs rest for 5 minutes after finishing. Slice between the bones into individual ribs and serve with two sides.

While ribs are in the last 20 minutes of baking, whisk together barbecue sauce, apple cider vinegar, and honey in a small bowl. Warm gently in a small saucepan over low heat for 3–4 minutes to blend flavors, then use as a glaze during finishing.

Assemble slaw

In a mixing bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Pour dressing over cabbage mixture and toss until evenly coated. Refrigerate until ready to serve. Best made 15–30 minutes ahead to let flavors meld.

Cook potatoes

Place peeled, cubed potatoes and the whole garlic clove in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash and finish

Drain potatoes and garlic well and return to the pot. Mash with a potato masher or ricer. Add butter, warm milk, salt, and black pepper and continue mashing until smooth and creamy. Adjust seasoning to taste. Keep warm until serving.