Ribs, Baked Beans and Coleslaw

To make the ribs: In a small bowl mix together the Ranch dry seasoning mix, brown sugar, mustard powder, no-salt seasoning blend and the black pepper. Mix everything together.

Rub the pork ribs with the dry rub and tightly wrap them in aluminum foil. Place them on a baking sheet and into a preheated 350 degree oven for 1 hour.

Remove the ribs from the oven, cool and refrigerate over night. Before serving, heat your grill up and mark the ribs so they have grill marks on them and are heated through.

Cut the ribs into individual ribs and place them in a large bowl. To the bowl, add enough prepared BBQ sauce to lightly coat them. Toss the ribs with the BBQ sauce making sure they are evenly coated with BBQ sauce. Serve and enjoy them!

To make the baked beans: Add all of the “Baked Beans” ingredients to your pressure cooker. Stir everything together to combine them.

Pressure cook the beans for approximately 40-45 minutes and allow the steam to release naturally.

Remove the pressure cooker lid once the pressure has been released and it is safe to remove it. Test the beans to make sure they are fully cooked, adjust cooking times as needed.

If the baked beans are a little runny, no problem, just mix 2 tsp cornstarch with 1/3 cup water and add it to the beans. Bring the beans back up to a boil while gently stirring to thicken the beans. If needed, add an additional corn starch slurry to reach desired consistency. Adjust salt and pepper, enjoy!

To make the coleslaw: In a large bowl, whisk the vegetable oil, red wine vinegar, dijon mustard, salt and pepper together. Add the shredded cabbage to the dressing, toss to combine, cover and set aside until ready to serve.

Serve the prepared ribs with the coleslaw and “baked beans”, Enjoy!