Chef Patrick Clark’s Barbecued Ribs with Spicy Coleslaw and Buttermilk-Chile Corn Muffins

Yield: 6 servings

Ingredients:

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

Instructions:

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