Barbecued Baby Back Ribs with Jesuralem Artichoke Slaw and Five Beans

It is said that barbecue has to be done low and slow and that you can use a rub or a sauce. I cook ribs slowly in the oven at a very low temperature and then after 3 hours I move the ribs to the pit where my husband uses wood chips to smoke the meat with a sauce. Also, when I make the rub I use Spanish smoked paprika. To keep the ribs from drying you can do two things. You can cover the ribs with aluminum foil or put a pan of water in the oven.

Ingredients:

2 racks baby back ribs

To make the rub:

6 tablespoons brown sugar

2 1/2 tablespoons smoked paprika

1/2 tablespoon smoked hot paprika

1 teaspoon black pepper

1 teaspoon allspice

1 teaspoon nutmeg

Mix all the ingredients together. Put the ribs on an oven tray, rub the ribs on both sides and let rest for 30 minutes to 1 hour. In a preheated oven at 250˚F, put the tray covered for three hours with aluminum foil or if uncovered add a tray with water.

In the meantime you can make the barbecue sauce:

2 cup ketchup

1/2 cup water

1/3 cup apple cider vinegar

1/3 cup brown sugar

1 tablespoon sugar

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon worcestershire sauce

cayenne pepper to taste (I don't add any because I add hot smoked paprika and black pepper to the rub.)

Put all the ingredients in a pot, simmer and let it reduce. Keep it in the refrigerator.

For the Jerusalem Artichoke Slaw:


5 medium Jerusalem artichokes, scrubbed well but not peeled
1 medium onion
1 carrot
1 rib celery
1/2 cup mayonnaise
salt and pepper


Cut the vegetables and then blend well in a food processor. Add the mayonnaise, salt and pepper to taste, and blend again.  Serve chilled.


For the Beans:


1 can baked beans (use the sauce)
1 can butter beans, drained
1 can kidney beans, drained
1 can navy beans, drained
1 can pinto beans, drained


4 cloves garlic, chopped
1 medium onion, diced
olive oil
6 slices bacon, cooked and crumbled
1/4 cup cider vinegar
1/2 tsp dry mustard
1/2 cup catsup
2/3 cup brown sugar
water
salt to taste


In a stew pot simmer the garlic and onion in olive oil until tender.  Add the bacon, vinegar, dry mustard, catsup, brown sugar and stir well.  Then add the beans and a bit of water and cook covered  for one hour on low heat.  Add salt to taste and water as necessary to keep the beans moist.