Michael's Marbella Vice Ribs with Southern San Andreas Slaw

Directions

1. 1

   Preheat your oven to 300°F (150°C).
2. 2

   In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry rub.
3. 3

   Pat the ribs dry with paper towels. Remove the membrane from the back of each rib rack by prying it up with a knife and pulling it off with a paper towel. This ensures maximum tenderness.
4. 4

   Generously rub both sides of the ribs with the dry rub.
5. 5

   Place the ribs, meat-side up, on a large baking sheet lined with aluminum foil. Pour the apple cider vinegar and water into the bottom of the foil-lined pan.
6. 6

   Seal the foil tightly around the ribs to create a steamy environment. Bake for 2 hours.
7. 7

   While the ribs are cooking, prepare the slaw. In a large bowl, combine shredded green and red cabbage and grated carrots.
8. 8

   In a separate small bowl, whisk together mayonnaise, the remaining 2 tablespoons of apple cider vinegar, and a pinch of salt and pepper.
9. 9

   Pour the dressing over the cabbage mixture and toss well to combine. Refrigerate the slaw until ready to serve.
10. 10

    After 2 hours, carefully unwrap the ribs and drain away any liquid. Brush the ribs generously with barbecue sauce.
11. 11

    Increase oven temperature to 375°F (190°C). Return the ribs to the oven, uncovered, and bake for another 20-30 minutes, or until the sauce is caramelized and bubbly, and the ribs are gloriously tender.
12. 12

    Remove ribs from the oven and let rest for 10 minutes before slicing into individual portions.
13. 13

    Serve the sticky, succulent ribs with a hearty side of the crisp Southern San Andreas Slaw. Enjoy the fruits of your labor, no questions asked.