Old Joe Platter Recipe

Prepare rub and ribs

Preheat oven to 150°C (300°F). Remove membrane from the bone side of the ribs if still attached. In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder. Rub mustard evenly over both sides of the slab to help the dry rub adhere; then coat the slab generously with the dry rub, pressing it into the meat.

Low-and-slow cook

Place the seasoned slab bone-side down in a rimmed baking sheet or foil pan. Pour 120 ml water and 60 ml apple cider vinegar into the pan (not over the rub). Cover tightly with aluminum foil. Bake in the preheated oven for 2.5 to 3 hours, until the meat is very tender and pulls back from the bone about 6–10 mm.

Finish and glaze (optional, for charred look)

Remove foil and drain excess liquid. Brush both sides lightly with 60–120 ml of barbecue sauce if you want glazed ribs. Increase oven to 230°C (450°F) or prepare a hot grill. Return uncovered to oven or place on grill for 5–8 minutes to caramelize, watching carefully to avoid burning. Let rest 10 minutes, then slice between bones into individual ribs.

Warm pulled pork

If pulled pork is cold, warm gently in a saucepan over low heat with 60–90 ml barbecue sauce and a splash of water until steaming but not dry (about 8–10 minutes). Stir occasionally to coat meat.

Toast rolls

Heat a skillet or griddle over medium heat. Butter the cut sides of the rolls and toast cut-side down until golden, about 1–2 minutes.

Assemble sandwiches

Divide pulled pork evenly among the 3 rolls (about 165 g each). Top each with a portion of coleslaw and two pickle slices. Serve immediately alongside a ramekin of barbecue sauce for extra saucing.

Baked beans

Warm canned or prepared baked beans in a saucepan over medium heat until bubbling gently, about 6–8 minutes, stirring occasionally. Keep warm until plating.

Macaroni and cheese

If made ahead and cooled, reheat in a 180°C (350°F) oven covered for 15–20 minutes until heated through, or reheat on the stovetop with a splash of milk to loosen. Stir to creamy consistency and hold warm.

Cornbread

If using pre-baked cornbread pieces, warm in a 180°C (350°F) oven for 8–10 minutes wrapped in foil to avoid drying. Serve one piece per side portion.

Potato salad

Chill potato salad until ready to serve. Portion into side containers; do not heat.

Collard greens

Reheat braised collard greens gently on the stovetop over medium-low heat with a splash of broth or water until hot, about 6–8 minutes. Season to taste with salt and pepper.

Fries

Fry or bake frozen or fresh fries according to package or recipe instructions until golden and crisp. Season with salt and hold warm in a low oven until plating.

Prepare sauce

Place 240 ml barbecue sauce in a serving ramekin. Stir in 1 tsp hot sauce if desired for a spicier finish. Warm slightly if preferred (microwave 20–30 seconds) and serve on the side.

To assemble the Old JOE Platter: On a large platter or individual plates, place the sliced full slab of ribs (or several individual ribs) arranged at one side. Place the 3 assembled sandwiches grouped together. Add four side portions, selecting from warmed baked beans, mac & cheese, cornbread, potato salad, collard greens, or fries. Include the ramekin of barbecue sauce on the platter. Garnish the platter with chopped fresh parsley and serve immediately. Provide extra napkins and serving utensils.