JP’s belly busting Carolina style BBQ ribs

By Jason Paulhus
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Ingredients

PORK BACK RIBS

  • 4 pounds pork back ribs
  • 1/2 cup red wine vinegar
  • 1/2 cup honey
  • 1/2 cup yellow mustard seeds
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon butter
  • 1 tablespoon fine black pepper
  • 2 teaspoons salt

KOREAN SPICY SLAW

  • 1 small head Napa cabbage, thinly sliced
  • 1 cup red cabbage thinly sliced
  • 4 green onions, chopped
  • 1 large carrot, shredded
  • 1 red bell pepper, seeded and thinly sliced
  • 6 tablespoons seasoned rice vinegar
  • 2-3 tablespoons Korean chili paste, to taste
  • 2 tablespoons grapeseed or canola oil
  • 2 cloves garlic, pressed
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame seeds

Directions

PORK BACK RIBS

  1. Cut ribs into serving portions (six to seven bones). Combine all wet rub ingredients in small sauce pan and cook until butter is just melted. Puree and let cool. 
  2. Place uncooked ribs on a baking sheet and coat thoroughly with wet rub. 
  3. Refrigerate and let marinade soak in for 12-24 hours.
  4. Place each rib into vacuum seal bag, place extra wet rub evenly in sealed bags. Sous vide for two to two and a half hours at 180F. 
  5. Remove bags from sous vide, open, saving excess liquid in a stock pot. Reduce the liquid until it reaches BBQ sauce consistency.
  6. Cook ribs on BBQ at low heat for 15-20 minutes, constantly basting with sauce.

KOREAN SPICY SLAW

  1. Add the cabbages, green onion, carrot and red bell pepper to a large bowl. 
  2. To a glass jar fitted with a lid, add the rice vinegar, gochujang, oil, garlic, ginger and soy sauce. 
  3. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. 
  4. Toss to coat and top with sesame seeds. 
  5. Refrigerate for 15 minutes or up to overnight.

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