Southern Style Ribs and Slaw

Southern Style Ribs (Dry Rubbed)

2-3 racks pork backribs (preferably smoked – try South African Butcher, or add 1 tsp liquid smoke in 1/2 cup water to baste ribs first)
1-2 Tblsp Garlic powder
1 Dstsp onion powder
2 Tblsp brown sugar
1 Dstsp smoked paprika
1 tsp ground coriander seed
1 tsp ground thyme
1 Dstsp ground sea salt
1 tsp cayenne pepper (more or less, depending on taste)

Mix together all dry ingredients to create a homogenous powder (I use a small blender)
Remove the membrane from the concave surface of the ribs (use a paper towel to grip the membrane, as it is slippery)
Rub the dry mixture into both surfaces of the ribs
Using single sheets of foil, carefully make a sealed package enclosing each dry-rubbed rack.
Place in oven at 90deg C for 5 hours

If you desire sticky ribs, substitute garlic and Onion powder with crushed and finely chopped garlic (about 6 cloves) and onion (1 med. sized brown), and use one Dstsp of brown sugar and one of either molasses or Manuka honey, and a ½ cup of Jack Daniels Whiskey. Add a knob of butter and reduce in a saucepan until the same consistency as barbeque sauce. Cool and blend. Spread evenly on both sides of each rack and enclose as for the dry rub racks, leaving enough of the sauce for dipping when the ribs are cooked (or make up a little more if you have used it all on the ribs).

When the time has elapsed, open each packet to expose the ribs, and grill until golden brown, or sugar starts to glaze (for the stickies)

Southern Style Peanut Slaw

½ Cabbage, very finely sliced
1 capsicum (pref. red) very finely sliced
1 red onion, halved and very finely sliced
1 clove garlic, crushed and finely sliced
1 small red chili, seeds removed and finely sliced
1 carrot, very finely grated (I use a slotted zester)
¾ cup roasted and salted peanuts, blitzed until coarse chopped

200-250g Crème Freiche
Zest and juice of 1 small lime
1 tsp curry powder
1 Dstsp brown sugar
1 Dstsp Italian or Spiced white wine vinegar

Mix all vege. ingredients together until consistent.
In a mixing bowl, mix remaining ingredients with a fork until the consistency of salad crème. Taste and season, adding more or less vinegar depending on taste.
Pour dressing over vege. mix, and refrigerate for at least four hours (overnight is best) to allow flavours to fully develop.