2 tablespoon finely ground black pepper
1 tablespoon ground oregano
1 tablespoon paprika
2 teaspoon celery salt
1/2 teaspoon cayenne pepper
2 racks St. Louis-cut ribs
Directions
To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat.
Preheat a BBQ pit or an oven to 250 degrees F.
Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.
Summer Slaw5
1 1 1/2 lbs head of cabbage, quartered, cored, and shredded
2 carrots, peeled and shredded (about 1 cup)
2 tablespoons chopped fresh parsley
2 tablespoons fresh chives
1/2 cup mayonnaise
3 tablespoons finely chopped red onion
1 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery seed
Directions
In a large bowl, toss together the cabbage, carrots, parsley and chives.
In a small bowl, whisk together the remaining ingredients. Add to the cabbage mixture and toss well to combine. Taste and adjust the seasoning if desired. Let coleslaw stand at least 10 minutes before serving.