I believe there is some “big game” on tomorrow that ends in a Bowl? 😉 Fortunately I have never been subjected to actually having to watch it as my husband attends the viewing elsewhere every year. 😀 However, the night before I always like to take part in the making of some delicious game day food. The kitchen is my playing field where I will always rush for 10 yards and score a touchdown! 😆
- Place your pork ribs in a good sized pot and pour the beef stock over them. You should have enough stock to cover the ribs, add more if necessary. Sprinkle a generous amount of pepper over them and stir to combine. Bring the ribs and stock to a boil for about 5 minutes. I do this to really get the cooking process started. Think of it as a “sear” if you will on a nice piece of meat that just locks that juicy goodness in. Turn the heat to low and simmer the ribs for 3 hours, watching and stirring every 20 minutes or so.
I’m Stock! 
I’ve been peppered! 
Boiling 
Simmering - When the ribs are fall off the bone tender (and believe me they will be after 3 hours) it is now time to pull the pork. Remove the pork carefully to a plate or surface to start the shredding process. Take two forks and gently pull the pork apart. Take the pork and put it into an oven safe dish. Cover with the barbecue sauce and toss all together coating each morsel of yum. At this point I like to add a dash or two of Low Sodium Worcestershire sauce to just amp up the beef flavor, but this is entirely up to you.
Fall off the bone tender 
Get to shredding 
I’ve been shredded! - Turn your oven to broil on high. Place your pan underneath centered on the second oven shelf down. Watch your meat closely as the bbq sauce can burn fast (unless you like the charredness, which I personally do). Toss a few times to get all of the pieces under the broiler and remove and set aside until assembly time.
My fires are burning for you! - In a bowl add your cleaned coleslaw mix, blue cheese crumbles and about a cup of the ranch dressing to start and combine them all together. Add a pinch of kosher salt and a pinch of pepper to taste. If your slaw is too dry, as always add a little bit more dressing until it reaches your desired texture. Remember: you can always add but it is far more difficult to take away.
The Ranch Dressing 
Ranch Blue Cheese Slaw - Turn your oven to 400 degrees, cut your buns in half and paint them with a little melted butter. Place them in the oven for about 5 minutes to crisp them. Now the part we have all been waiting for! Take some of that gorgeous pulled pork and pile it onto the toasted bun follow that up by placing some of that creamy slaw on top. My mouth is watering as I type. Serve with some homemade chips and the beverage of your choice. Happy Game Day Eve! Enjoy!
Hot Buttered Buns 
Dig In!!
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Ingredients
- 4-5 lbs Country Style Pork Ribs
- 1-32 oz Box Unsalted Beef Stock
- 1 Bag Coleslaw Mix
- 1 Cup Ranch Dressing -Hidden Valley Ranch packet or whatever kind you like
- 6 Nice Sturdy Sandwich Buns -I always pick up a pack in the bakery section
- 1/4-1/2 Cup Blue Cheese Crumbles
- 1-2 Cups Barbecue Sauce -I use sweet & spicy for this recipe
- Black Pepper -To taste
- Kosher Salt -To taste
- Low Sodium Worcestershire Sauce -Optional
Servings:
Instructions
- Place your pork ribs in a good sized pot and pour the beef stock over them. You should have enough stock to cover the ribs, add more if necessary. Sprinkle a generous amount of pepper over them and stir to combine. Bring the ribs and stock to a boil for about 5 minutes. I do this to really get the cooking process started. Think of it as a "sear" if you will on a nice piece of meat that just locks that juicy goodness in. Turn the heat to low and simmer the ribs for 3 hours, watching and stirring every 20 minutes or so.
- When the ribs are fall off the bone tender (and believe me they will be after 3 hours) it is now time to pull the pork. Remove the pork carefully to a plate or surface to start the shredding process. Take two forks and gently pull the pork apart. Take the pork and put it into an oven safe dish. Cover with the barbecue sauce and toss all together coating each morsel of yum. At this point I like to add a dash or two of Low Sodium Worcestershire sauce to just amp up the beef flavor, but this is entirely up to you.
- Turn your oven to broil on high. Place your pan underneath centered on the second oven shelf down. Watch your meat closely as the bbq sauce can burn fast (unless you like the charredness, which I personally do). Toss a few times to get all of the pieces under the broiler and remove and set aside until assembly time.
- In a bowl add your cleaned coleslaw mix, blue cheese crumbles and about a cup of the ranch dressing to start and combine them all together. Add a pinch of kosher salt and a pinch of pepper to taste. If your slaw is too dry, as always add a little bit more dressing until it reaches your desired texture. Remember: you can always add but it is far more difficult to take away.
- Turn your oven to 400 degrees, cut your buns in half and paint them with a little melted butter. Place them in the oven for about 5 minutes to crisp them. Now the part we have all been waiting for! Take some of that gorgeous pulled pork and pile it onto the toasted bun follow that up by placing some of that creamy slaw on top. My mouth is watering as I type. Serve with some homemade chips and the beverage of your choice. Happy Game Day Eve! Enjoy!
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Kimberly
Author; Blogger; Self-Proclaimed “Woman” of all trades and Self-Proclaimed “Master” of some! AFAA Certified Group Aerobics Instructor since 1998; MA Licensed Real Estate Agent since 1995; former Certified Financial Counselor and Passionate Advocator of Financial Education for Women. Tech Geek; Home Cook & Most Importantly, Mother of 3, my #1 Reason for Living!!!
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