Makes: 6 servings
2 racks pork baby back ribs
2 teaspoons Montreal steak seasoning, McCormick® Grill Mates®
1 can (14-ounce) tomato sauce with Italian herbs, Contadina®
1 packet (1.31-ounce) sloppy joe seasoning, McCormick®
3 tablespoons light brown sugar
2 tablespoons mesquite steak sauce, A.1.®
1⁄2 teaspoon crushed garlic, Christopher Ranch®
Green Parsley Slaw:
1 bag (10-ounce) finely shredded cabbage, Fresh Express®
1 cup finely chopped flat-leaf parsley
1⁄2 cup finely chopped scallions (green onions)
1⁄2 cup mayonnaise, Best Foods®
2 tablespoons sour cream, Knudsen®
2 teaspoons granulated sugar
1 teaspoon white vinegar, Heinz®
1⁄4 teaspoon salt
Preheat oven to 325 degrees F. Season ribs with steak seasoning and place in shallow roasting pan. In a medium bowl, stir together remaining ingredients. Pour barbecue sauce over ribs. Cover with aluminum foil and roast for 21⁄2 to 31⁄2 hours.
Remove ribs from oven and let stand 10 minutes. Skim fat from barbecue sauce and keep warm. Cut ribs into serving portions and serve with sauce on the side.
In a large bowl, toss together shredded cabbage, parsley, and scallions. In a medium bowl, combine remaining ingredients. Pour over cabbage mixture and toss to combine. Serve immediately.