Half Slab (with Two Sides) Recipe

Prepare ribs

Preheat oven to 150°C (300°F). Remove membrane from the bone side of the half slab: slide a butter knife under the thin silver membrane at one end, lift and loosen, then grab with a paper towel and pull it off in one piece.

Make rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin and chili powder. Mix until even.

Bind and season

Pat ribs dry with paper towels. Brush both sides lightly with yellow mustard (this acts as a binder, not a dominant flavor). Generously rub the spice mixture over both sides of the ribs, pressing so it adheres.

Wrap and braise

Place the ribs on a large sheet of heavy-duty aluminum foil (meat-side up). Pour 60 ml apple cider vinegar and 60 ml water alongside the ribs (not directly on the rub). Tightly wrap the ribs in foil to create a sealed packet. Place the packet on a rimmed baking sheet and bake in the preheated oven for 2 to 2.25 hours, until ribs are tender (a fork or toothpick should meet little resistance and meat will pull back slightly from the bones).

Finish under broiler or grill

Carefully open the foil (watch for steam) and transfer ribs to a foil-lined sheet pan, meat-side up. Increase oven to broil (or preheat a medium-high grill). Brush a light coat of the prepared barbecue sauce onto the ribs (reserve majority for serving). Broil about 3–5 minutes until sauce is bubbling and caramelized but not burned; if grilling, grill meat-side down for 2–4 minutes until charred spots appear. Remove and let rest 5 minutes before slicing between bones into individual ribs.

While ribs roast, combine 180 ml barbecue sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar and 1/2 teaspoon hot sauce (if using) in a small saucepan. Warm over low heat, stirring, until honey has dissolved and sauce is glossy, about 3–5 minutes. Keep warm for serving alongside the ribs. Reserve 2–3 tablespoons to brush on during the broil/grill step.

In a mixing bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add shredded cabbage and carrot and toss until evenly coated. Taste and adjust seasoning. Chill until ready to serve (at least 15 minutes) so flavors meld.

Place peeled, cut potatoes in a pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes. While potatoes cook, warm the milk with minced garlic and butter in a small saucepan until butter melts and garlic softens (do not boil). Drain potatoes well, return to pot, and mash or ricer with warmed milk mixture until smooth. Season with 1/4 teaspoon black pepper and additional salt to taste. Keep warm until serving.