Johnson’s Texas barbecue

Ingredients

• 4 lb (1.8 kg) pork baby back ribs, about 2 racks
• 1 tbsp mild paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup (240 ml) barbecue sauce
• 2 tbsp cider vinegar
• 1/4 cup (60 ml) water

Method

1. Heat the oven to 275°F (135°C). Remove the tough membrane from the bone side if it is still present, or ask the butcher to do it.
2. Mix paprika, sugar, garlic powder, salt and pepper. Rub over both sides of the ribs. Put the racks bone-side down in a large roasting pan with the water and cover tightly with foil.
3. Bake for about 2 1/2–3 1/2 hours, beginning checks at the earlier time. The meat should yield readily when pierced and start to pull back from the bones. Pork must pass 145°F (63°C) with a 3-minute rest; ribs usually need considerably more cooking than this minimum to become tender.
4. Mix barbecue sauce and vinegar. Uncover the tender ribs, brush with sauce and raise the oven to 425°F (220°C). Cook for another 10–15 minutes, watching carefully, until the coating is sticky rather than burned.
5. Rest for 10 minutes, cut between the bones and serve with extra sauce on the side.

This is an oven method. It reproduces a practical barbecue-style dinner without claiming the wood smoke or seasoning of the 1963 cookout.

Ingredients

• 2 lb (900 g) waxy potatoes
• 4 oz (115 g) bacon, diced
• 1 small onion, finely chopped
• 3 tbsp cider vinegar
• 1/3 cup (80 ml) water
• 1 tbsp sugar
• 1 tsp Dijon mustard
• 2 tbsp chopped parsley
• Salt and black pepper

Method

1. Scrub potatoes and cut into even bite-size pieces. Cover with cold water and simmer gently for 15–20 minutes until just tender. Drain well.
2. Meanwhile cook bacon in a skillet until crisp. Transfer it to a plate, leaving about 1 tbsp fat in the skillet. Cook onion in that fat for 4–5 minutes.
3. Add vinegar, water and sugar. Simmer for 1 minute, then turn off the heat and stir in mustard.
4. Fold the warm potatoes into the dressing carefully. Add bacon, parsley and pepper. Taste before adding salt; serve warm.

Waxy potatoes hold their shape. If using floury potatoes, stop cooking as soon as they are tender and fold very gently.

Ingredients

• 12 oz (340 g) green cabbage, finely shredded
• 1 large carrot, grated
• 3 tbsp mayonnaise
• 1 tbsp cider vinegar
• 1 tsp sugar
• 1/4 tsp salt
• Black pepper

Method

1. Whisk mayonnaise, vinegar, sugar, salt and pepper in a large bowl.
2. Add cabbage and carrot and mix thoroughly. Refrigerate for 20–30 minutes.
3. Toss again before serving. If liquid has collected at the bottom, lift the slaw out with tongs.

Make this while the ribs cook. Keep it refrigerated until the hot food is ready.