Yield: 6 servings


1/4 cup paprika

2 tablespoons Old Bay Seasoning

1 teaspoon cayenne pepper

2 tablespoons chile powder

2 teaspoons garlic powder

2 teaspoons salt

1 tablespoon sugar

1/2 cup cider vinegar

2 slabs of pork ribs (3 pounds or less), underflap removed

Patrick’s Barbecue Sauce

Spicy Coleslaw

Buttermilk-Chile Corn Muffins

2 tablespoons chopped chives


Sift the spices, salt, and sugar together into a bowl. Combine the spice mixture and vinegar to make a paste. Rub the paste into the meat, cover, wrap in plastic, and refrigerate overnight. Preheat the oven to 250°. Unwrap the ribs and place on an aluminum foil-lined sheet pan. Bake for 3 1/2 hours. Do not turn the meat. Heat a grill until very hot. Remove the ribs from the oven and allow to rest for 10 minutes. Place the ribs on the grill top side down for 2 to 3minutes, or until the fat starts to sizzle. Turn the ribs over and brush with the barbecue sauce. Cook for 1 minute. Turn the ribs over and brush with barbecue sauce. Remove the meat from the grill and cut the ribs into 3- to 4-rib pieces. Place a mound of coleslaw on the side of each plate. Arrange a piece of the ribs leaning against the coleslaw and place 2 muffins next to the ribs. Place a ramekin of barbecue sauce on each plate and sprinkle the coleslaw with the chives.

Click here for the full recipe

Award Winning Produce

Order Online

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Pellentesque vestibulum aliquam cursus. Mauris molestie aliquam urna. Curabitur nec eleifend risus. Integer eget libero sed elit pharetra ultricies eu in augue. Integer eget libero sed elit pharetra ultricies eu in augue.