Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
I love coleslaw. It’s oftentimes all I’ll eat for lunch, along with some cornbread of course. This pineapple coleslaw is excellent and so easy to make. It’s a great accompaniment to any type of barbecued ribs.
- 1 cup of mayonnaise
- 1/2 cup white cane sugar
- 3 tablespoons apple cider vinegar
- 1 (8-ounce) can pineapple chunks, drained and chunks cut in half
- 1 (1-pound) bag coleslaw mix, angel or traditional
- Combine the mayonnaise, sugar and vinegar in a small bowl and whisk to blend.
- Place the pineapple chunks and coleslaw mix in a large bowl and toss to combine.
- Pour the dressing over the coleslaw mixture and toss to coat.
- Chill for at least 2 hours and up to overnight before serving.
Enjoy your slaw and always remember…admire the fire!
Pineapple coleslaw recipe courtesy of Ardie A. Davis and Chef Paul Kirk from their latest book, America’s Best Ribs. If you’d like to read my book review, click…here.
What Ribs Ya Be Eatin’ Wit Dat Slaw?
There’s only one thing that needs to be served with a good coleslaw and that’s a great slab of ribs. If you’re stuck for ideas, here’s a few:
Jalapeño Glazed Lamb
Korean Beef Ribs
What’d Ya think?