Big Swede’s Kansas City Style Ribs With Creamy Coleslaw

Preparation

1. Combine all the ingredients in the coleslaw and let it sit in the fridge for at least one hour before serving.
2. Remove the end bones from each slab of ribs to give a square appearance. Trim any excess fat from the ribs and pull the membrane off the backside of the ribs.
3. Season both sides of the ribs with a good dusting of the BBQ rub. You want to use a rub with a sweet and hot flavor profile and contains paprika. Don’t be afraid to experiment. We often use two different rubs to create different layers of flavors. Let the ribs sweat for 45 minutes before you place them in the grill.
4. Set up the Memphis Wood Fire Grill for Smoke Mode and 235F. Use Cherry wood pellets for a good flavor and color.
5. Place the ribs in the grill and cook for 2 hours. Spritz with Apple Juice every 30 minutes.
6. Place two sheets of aluminum foil on the counter big enough to wrap the ribs. Layer butter, brown sugar, and agave nectar on the foil. Place a slab of ribs meat side up and sprinkle butter, brown sugar and ageve nectar on top. Add a tablespoon of apple juice to the foil as well. Close the foil carefully and repeat for the other slab.
7. Place the wrapped ribs back on the grill and continue to cook for 2 hours or until tender. Be sure to check the ribs for tenderness at the 90 minute mark.
8. When a few of the larger bones are exposed on the back and the slab bends easily when lifted the ribs are ready to come off the grill. Also check with a probe - when the probe goes into the meat between the bones like in hot butter, they are ready for saucing. Open the foil and let the ribs steam for a couple of minutes
9. Mix BBQ sauce and agave nectar. Coat the ribs on both side with the BBQ Sauce and place them back in the grill for a last time. Let the sauce set for 5-10 minutes. Remove the ribs from the grill.
10. Slice and serve with the creamy coleslaw.