Braised Ribs served over Southwest Slaw
Posted by Duane
Okay folks - this right here screams summertime to me - it’s my braised ribs with my home-made bbq sauce served over a southwest slaw. If this doesn’t scream for a Zinfandel then I don’t know what does:
I get folks all the time who think they need a smoker or some other outdoor slow cooker to do good ribs and I’ tell them they should really check into the beauty of braising. Braising is when you use your oven on a low tempurature, combined with some sort of liquid and cook the meat in that liquid for hours. The end-result are ribs which fall apart and are very tender.
I actually start off these ribs with a dry-rub from the following spices:
- Paprika
- Garlic Powder
- Cayenne Pepper
- Brown Sugar
- Salt
- Pepper
- Red Pepper Flake
I wrap each slab of ribs into its own aluminum foil pouch then put them in the fridge for at least an hour, if not over night to give the rub some time to work its way down into the meat.
For the brasing liquid I use the following:
- 2 Cups of white wine
- 2 cloves of garlic
- 2 tablespoons of Worchestershire sauce
- 2 tablespoons of honey
Warm the liquid up in a microwave for about 60-90 seconds then pour about 2/3 of the liquid into the foil pouches where the ribs are. Put the wrapped ribs on a sheetpan in the oven at 250-degrees for approximately 3 hours (longer if you have more than two slabs).
After their done (falling apart), then toss in your favorite bbq sauce, grab a good zinfandel and enjoy pure enjoyment.
Southwest Slaw with Orange/habanero glaze:
- 1 head of green cabbage
- 1 head of red cabbage
- Approx. 12-15 baby organic carrots, sliced thin
- 6 scallions, chopped
- 1 bunch of fresh cilantro
Slice all the slaw ingredients very thin and combine in a large bowel before mixing in the following sauces:
Slaw Sauce:
- 1 can of Chipoltle peppers, finely pressed down into a paste
- 2 cups of good mayonaise
- Juice of 1 lime
- Salt and Pepper
Orange Habenaro Glaze:
-30oz of orange juice
- 1 habanero chilli pepper
- 2 tablespoons of honey
But the orange juice into a deep pan with the habanero pepper floating in it - reduce on medium-high heat until you have about 1-cup of a thick glaze then stir in the honey.
Recommended Wines:
Maryhill Reserve Zinfandel
Zefina 2003 Zinfandel
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This recipe makes a *ton* of slaw. More than we needed for four adults, for sure. I’d also suggest using only a few chipotle peppers. We used chipotle peppers in adobo sauce, and we found that even three peppers stripped of seeds lent more than enough heat. We also added some white sugar to the dressing, which improved it quite a bit.