St. Louis Spares, no-mayo Coleslaw, Baked Beans

[Gary H. NJ]

St. Louis Spares, no-mayo Coleslaw, Baked Beans
I did three racks of St. Louis spares today. Temp 225-275, about 4.5 hr, no foil. Smoked with wild cherry and hickory wood chunks.
Glazed at the end with combination: 1 cup my homemade tomato-based sauce, about 2 Tbsp honey, 2 Tbsp pomegranate molasses, and ½ Tbsp my no-salt pork rub. Ribs were really tasty and super tender. Good bark too. Happy happy.
Interesting color palette for tonight’s dinner. Hmmm. Baked beans with cut up trimmings of the pork ribs. And I love this no-mayo coleslaw – uses 1 Tbsp cracked coriander seed and a hearty dose of horseradish. I used one head of red cabbage; why not?
Dinner also included our garden’s tomato and basil salad with a simple opal-basil vinaigrette.
Thanks for looking. Hope everyone enjoyed their day as much as I did.

 

[Jim Lampe]

Gary, ribs look FANTASTIC!
This plate is missing something.... more ribs? More slaw...? More beans...?? Certainly more tomato and basil salad (LOOKS SUPERAWESOME!)
yeah... missing more of everything, just pile it all on!
VERY NICE COOK!

 

[Noe]

Wow Gary words do no justice to them ribs actually the whole plate. But according to pittmaster's ur out, used 2 type's of tomatoe's for ur basil tomatoe salad.

 

[Brian Zimmerman]

Nice looking ribs and no-mayo coleslaw rules.

 

[John Solak]

Very Nice!!!What a colorful looking plate. If I ate with my eyes I would be full right now.

 

[Bob Correll]

Beautiful ribs and sides Gary!
Wish I was there!

 

[dann_g]

WOW!! You have some skills... more details on the 'slaw please...

You said wild cherry, so assume you have just as much trouble finding cherry locally as I do?

That looked perfect, thanks for the pictures.

 

[Glenn W]

One of the best looking plates I've every seen! Complete perfection sir!

 

[Mac]

If that plate tasted half as good as it looks, it was delicious.Good job.