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Lunchbreak: Chef Paul Mackay makes BBQ ribs and Aussie coleslaw

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Paul Mackay
Aussom Aussie Australian Barbecue
www.AussomAussie.com

Event:
Porky's Ribfest
June 11-14
Toyota Park
7000 S. Harlem
Bridgeview
www.porkysribfest.com

Aussie Coleslaw

Ingredients:
1/2 cup vinegar
1/2 cup sugar
1/2 cup crushed pineapple
3 cups mayonnaise/salad dressing
sprinkle of poppy seeds
one bag shredded cabbage with carrots

Directions:
Mix the vinegar, sugar and salad dressing with the cabbage. Add the crushed pineapple and sprinkle with poppy seed.

 

BBQ Pork Ribs

2 x 2.5lb Slabs of ribs

 

Aussom Aussie “Sydney Seasoning”  (sold on their website)

Cook on the grill with a lid – indirect heat

Wood chips - can use those if you desire

250 Degrees for 3 hours – (Use an oven thermometer to monitor the temperature if your grill doesn’t have one)

Glaze the ribs with your favorite BBQ Sauce over the flames.

 

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