Braised Country Ribs (Pulled Pork) with freshly made Coleslaw

17 November 2009 in Cooking

The Reluctant Gourmet is where this recipe comes from. My first execution was better, I wanted to use my new cast iron pot (it’s too small for this recipe, I know this now). However, this time around still tasted great. In the pictures you will see I used a New Castle beer, not a stout beer. It is what I had on hand. The first time around I used a Guiness Stout and it worked great.

I did not add Caraway seeds or hot sauce, and in the rub I added some ancho, chipolte, and hot paprika.

I found a sauce I love at a Bama tailgating recipe site, here is the

link. I did not simmer or cook this sauce at all, and it was still great. With left overs you can squeeze it over the meat before heating and it heats up nice.

The picture of the mustard container is my make shift BBQ vessel, for easy squeezing. After I made the sauce, my wife mentioned it would be nice if we bought some of the clear plastic squeeze bottles. Always willing to please, I emptied the rest of my good polish mustard, I bought for the sauce recipe, into my regular yellow mustard container. Then filled up the squeezy polish mustard bottle with the Alabama BBQ sauce.

2 key things to remember here is, when you braise your pork, there is no SET time. Depending on the size of your cut of pork, the time will vary. It took 1.5 hours for 2 decent size country ribs. This was enough for my wife and I to have dinner and a couple lunches. The other key thing to remember is always cool your braised meats in the braising liquid or the dry out.

I winged the coleslaw, but here is what I can remember.

1 head green cabbage, tough couple outer leaves removed, then shredded into a large bowl with a box grater.

3 Large carrots also shredded with a cheese grater.

The dressing for the coleslaw was part mayonaise, apple cider vinegar, a pinch of sugar, season to taste.

Pour dressing over cabbage and carrot mixture, then toss thoroughly.