When my husband and I lived in Chicago, we’d drive to the north side of the city to have a fantastic rib dinner.  They served this cole slaw that was to die for (and I’m not much of a cole slaw fan), cheesy potatoes, and of course a big ol’ slab of ribs that would practically fall of the bone.

When we moved to the city north of Chicago, I was thrilled, knowing we’d be much closer to this restaurant and could go there even more!  And a week after we moved, the restaurant closed its doors.  There is still a location downtown, but we never seem to make it there.

So, with grilling season almost upon us (and the fact I don’t have outdoor space with my condo), I hunted down some recipes to recreate this feast at home.

The verdict:

• The cole slaw – close… very close.  Next time I’ll add less of the cider vinegar, and will add a bit of dry mustard or horseradish to get the slight kick that was missing… but it was close.
• The potatoes – a Weight Watchers recipe and one of my favorites.  Run out and get the stuff to make this one!
• The ribs – my now go-to recipe.  They were wonderful.  I loved the spice rub.  For sauce, if I’m not making my Mom’s homemade, then we love Bull’s Eye.

Copycat Carson’s Cole Slaw (almost!)

6 T. mayonnaise
3 T. apple cider vinegar ***Use less next time
pinch salt
1 clove garlic, minced
1 t. sugar
1 bag shredded cabbage

Mix first five ingredients. Taste and adjust as necessary. Add to cabbage and let “mesh” for several hours if possible.

Au Gratin Potatoes
courtesy of Weight Watchers

serves: 8
WW PointsPlus: 4

1 spray(s) cooking spray
1 Tbsp salted butter
1 medium uncooked onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
2 pound(s) uncooked yukon gold potato(es), thinly sliced
1 cup(s) low-fat shredded Cheddar cheese
1 tsp table salt
1/4 tsp black pepper
*** I also like to add a dash of nutmeg, and a few dashes of hot sauce

Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

Smokey Oven Roasted Ribs
adapted from thehotplate.com

serves: 4 – 6

2 racks St. Louis style pork ribs

1/2 cup brown sugar (I used 1/4 cup instead)
2 tablespoons paprika
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (I used less because of the kiddos)
2 tablespoons garlic powder
2 tablespoons dried thyme
2 cup smokey BBQ sauce, plus additional for dipping (we used Bull’s Eye)
salt and pepper

Starting at least 8 hours in advance, smother the ribs with the dry ingredients: brown sugar, paprika, chili powder, cumin, cayenne pepper, garlic powder, dried thyme, salt and pepper. Cover and refrigerate for at least for 4 hours and up to 24 hours.

Preheat the oven to 300F. Arrange the ribs in a single layer in a baking sheet. Smother with BBQ sauce on both sides and add 1/4 inch of water to the bottom of the baking sheet. Cover with tin foil and slow roast for 3.5-4 hours until tender. Remove from the oven and uncover.

Preheat the broiler to high. Brush the ribs with extra BBQ sauce and broil until slightly charred, about 2 minutes.

Cut ribs and serve with additional BBQ for dipping.

~M