LUSCIOUS

We’re on a dry rub jag, ever since we got our magnificent new mortar and pestle. Here’s another s-l-o-w cooked meal featuring a great dry rub: country pork ribs, with sides of coleslaw and potatoes. Start with approximately 7-8 pounds of these – they need to be nice fatty pork ribs.

Then make yourself a rub. He used 2T kosher salt, 2T black pepper, 2T cayenne pepper, 1T oregano, 1T paprika, 1T chili powder, 1T cumin, 1T brown sugar, 2T white sugar, and 2T garlic powder:

Dredge the ribs in the rub and put them on a rack over a shallow pan. Place them uncovered in a 210 degree oven for 1 hour, then cover the ribs loosely with foil, gently tucked around the edges of the pan and cook for 5 hours. Wrap them tightly in the foil and return them to a 170 degree oven to keep them warm for a few hours until you’re ready to eat. This makes them even moister.

AMAZING FOOD ALERT! AMAZING FOOD ALERT!

A great accompaniment would be this crisp and delicious coleslaw.
You’ve had coleslaw before, I’m sure, but this is without a doubt the very best
coleslaw I’ve ever had, in a long life of eating coleslaw.

Shred 6-8 cups of cabbage and a handful of carrots – however much you like. Toss the shredded vegetables with 3/4 cup of mayonnaise, 3/4 cup sour cream, 3T grated onion, 1 tsp sugar, 1/2 tsp salt, 1/4 tsp cayenne pepper, 1/2 tsp mustard powder, 3T lemon juice, 1 tsp ground black pepper, and 1T caraway or celery seeds. Vary these proportions to your taste, of course. Chill for a few hours.

Yum. Seriously.

Now, if you want some potatoes, try these. Parboil some little red potatoes, quartered:

Assemble fresh grated ginger, fresh-ground cardamom,
some cayenne pepper, cinnamon, and turmeric.

Sautee in butter until ginger is soft. He used a whole stick of butter.

Chop some fresh cilantro.

Put it all together, while the potatoes are warm.

Serve!