Serves: 2
Time
Prep: 10
Cook: 4 hours
INGREDIENTS
Half rack baby back ribs
½ + ¾ tsp smoked paprika
1 tsp garlic powder
¼ cup Profanity Jam Cherry Habanero Jam
2 tbsp butter
2 cups coleslaw mix
⅓ cup mayonnaise
1 tbsp lemon juice
Salt pepper
TOOLS
Sheet pan
Aluminum foil
DIRECTIONS
Step 1 - Rub the ribs
In a small bowl, mix ⅛ tsp salt, ¼ tsp black pepper, ½ tsp smoked paprika, and garlic powder. Sprinkle the dry rub all over the meat side of the ribs, spreading and pressing into the meat with your hands.
Step 2 - Bake low & slow
Place the ribs meat side down onto a sheet of aluminum foil, and wrap tightly. Place wrapped ribs on a sheet pan meat side down and bake for 3½ hours at 225°F.
Step 3 - Glaze the ribs
Carefully remove the ribs from the foil, and flip them so they are meat side up. Place two tbsp of butter on top of the ribs and then cover with some of the Profanity Jam Cherry Habanero Jam. Put them back in the oven uncovered for another ½ hour, occasionally taking them out and glazing with more jam.
Step 4 - Make the coleslaw
In a medium bowl, mix the coleslaw mix, mayonnaise, lemon juice, smoked paprika, and a pinch of salt & pepper. Serve alongside the ribs and enjoy!