Patrick and Gina Neely offer recipes for barbecue sides such as sweet and spicy coleslaw and barbecue baked beans. Both recipes are available on FoodNetwork.com.
To make sweet and spicy coleslaw, quarter and core a 2-pound cabbage, peel 4 carrots and a medium onion, and cut the vegetables into pieces small enough to fit in a food processor chute. Fit a food processor with a vegetable grater attachment, and run the cabbage, carrots and onion through the processor until shredded. Put the shredded vegetables in a bowl, and mix them with a sauce containing 1/2 cup of mayonnaise, 1/4 cup of mustard, 2 teaspoons of apple cider vinegar and 1 cup of sugar. Season the sauce with 1 teaspoon of freshly ground black pepper, 1/2 teaspoon of cayenne pepper and kosher salt to taste.
To make barbecue baked beans, preheat an oven to 275 degrees Fahrenheit, and sauté 1 chopped red bell pepper, 1/2 chopped onion and 2 chopped cloves of garlic with 1 tablespoon of olive oil in a large Dutch oven. Add 2 28-ounce cans of baked beans, 1/2 cup of brown sugar, 1/3 cup of barbecue seasoning, 1/4 cup of molasses, 1 cup of barbecue sauce and 3/4 cup of chopped pork or beef brisket. Bring the beans to a simmer, cover them, and bake them in the oven for 45 minutes.