Bringing it Home - Cooking With Laura McIntosh

Cinnamon Chili Crusted Pork Ribs with BBQ Cherry Sauce, Baked Baby Potatoes, and Cole Slaw
Recipe Courtesy of Chef de Cuisine Laurence Jackson, Claremont Resort Berkeley, CA

For Meal:
3 Lbs Pork Ribs

2 Oz Chili Rub (recipe below)

1 Cup Homemade BBQ Sauce (recipe below) or your favorite flavor of KC Masterpiece

1/2 Lb Baby Potatoes, baked

6 Cups Cole Slaw (recipe below)

Chili Rub:

1 Tbsp Cinnamon

1 Tbsp Chili Powder

1 Tbsp Ancho Chili Powder

1 Tbsp Chipotle Powder

1 Tspn Curry Powder

BBQ Sauce:

1 Tbsp Olive Oil

1 Each Onion

1 Cup White Wine

1/2 Cup Regina® White Wine Vinegar

2 Tspn Worcestershire Sauce

2 Tbsp Sugar

1 Cup Fresh Cherries

1 Each Lemon Zest

Salt and Pepper, to taste

Cole Slaw:

1/3 Cup Regina® Champagne Vinegar
1/2 Cup Mayonnaise
1 Tspn Sugar
1/2 Cup Pineapple Juice
1 Lb Cabbage, sliced
1/4 Lb Red Cabbage, sliced
2 Each Carrots, julienne
Salt and Pepper, to taste

Chili Rub:
While the sauce is cooking, add dry rub to ribs, salt and pepper to taste. Grill for about 12 minutes on each side, or until done.

BBQ Sauce:
Put olive oil in sauté pan. Add onions. Sauté until translucent. Add all other ingredients together over medium heat until it reduces by half (approximately 20 minutes).

Cole Slaw:
Mix the vinegar, mayonnaise, sugar, pineapple juice, and salt and pepper together until smooth. Toss cabbage and carrots with the mayonnaise mixture. Serve as a side dish.

Chili Rub:While the sauce is cooking, add dry rub to ribs, salt and pepper to taste. Grill for about 12 minutes on each side, or until done.

BBQ Sauce:Put olive oil in sauté pan. Add onions. Sauté until translucent. Add all other ingredients together over medium heat until it reduces by half (approximately 20 minutes).

Cole Slaw:Mix the vinegar, mayonnaise, sugar, pineapple juice, and salt and pepper together until smooth. Toss cabbage and carrots with the mayonnaise mixture. Serve as a side dish.

Chili Rub:
While the sauce is cooking, add dry rub to ribs, salt and pepper to taste. Grill for about 12 minutes on each side, or until done.

BBQ Sauce:
Put olive oil in sauté pan. Add onions. Sauté until translucent. Add all other ingredients together over medium heat until it reduces by half (approximately 20 minutes).

Cole Slaw:
Mix the vinegar, mayonnaise, sugar, pineapple juice, and salt and pepper together until smooth. Toss cabbage and carrots with the mayonnaise mixture. Serve as a side dish.