Full Rack Of Ribs & Pig Pack Recipe
Full rack of baby back ribs served with a pound of Sassy's Pulled Pork, a pint of Sassy's BBQ Sauce, a pint of Sassy Slaw & 4 buns.
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Ingredients
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Ribs
Pulled Pork
Sassy Slaw
Buns
Method
Ribs Preparation
- 1
Prepare the Ribs
Preheat your oven to 275°F (135°C). Remove the membrane from the back of the ribs and pat them dry.
- 2
Season the Ribs
In a small bowl, mix salt, black pepper, garlic powder, paprika, and brown sugar. Rub this mixture all over the ribs.
- 3
Cook the Ribs
Place the ribs on a baking sheet lined with foil and cover with another piece of foil. Bake for about 3 hours until tender.
- 4
Pulled Pork Preparation
- 5
Season the Pork
Rub the pork shoulder with salt, black pepper, garlic powder, and onion powder. Place in a slow cooker.
- 6
Add Liquid
Pour apple cider vinegar over the pork. Cover and cook on low for 8 hours or until the meat is tender and easily shredded.
- 7
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix in Sassy's BBQ Sauce.
Sassy Slaw Preparation
- 8
Prepare the Slaw
In a large bowl, combine shredded cabbage and carrots.
- 9
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 10
Combine Slaw and Dressing
Pour the dressing over the cabbage and carrots. Toss well to combine. Refrigerate for at least 30 minutes before serving.
Serving
- 11
Serve the Meal
To serve, place the ribs and pulled pork on a large platter. Accompany with Sassy's Slaw and buns. Enjoy your Full Rack of Ribs & Pig Pack!
