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Lunchbreak: Chef Paul Mackay makes BBQ ribs and Aussie coleslaw

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Paul Mackay
Aussom Aussie Australian Barbecue

Porky's Ribfest
June 11-14
Toyota Park
7000 S. Harlem

Aussie Coleslaw

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

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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