Ribs & Slaw

Credit: Jacquelene and Steve Del Col from Zooma Zooma

 

Jacquelene and Steve Del Col have always shared a passion for food. The former Toronto Sun photographer and Toronto Argonaut moved to Niagara and opened Zooma Zooma resto and wine bar 20 years ago and went on to win a Chamber of Commerce small business award and a Tourism Distinction award. Now, they spend their time catering with various wineries in Niagara as well as corporate and private events.

 

Dry rub recipe

 

1/4 cup sweet paprika

4 1/2 tsp ground black pepper

4 1/2 tsp brown sugar

1 tbsp sea salt

1 1/2 tsp celery salt

1 1/2 tsp cayenne pepper

1 1/2 tsp garlic powder

1 1/2 tsp dry mustard

1 1/2 tsp ground cumin

 

Remove silverskin from rib cage.

Coat ribs with rub, wrap and keep in fridge 4-8 hrs before cooking. Bake at 250 degrees in a covered pan for approx 3-31/2 hrs. Finish for 3-5 min on BBQ. Add more spice if desired.

 

Coleslaw

1 cup mayonnaise

1½ tbsp apple cider vinegar

1 tbsp honey

¾ tsp celery seeds

1 tsp sea salt

½ tsp ground black pepper

 

Use equal amounts of green and red cabbage and some julienned carrots for slaw