I really like to smoke my ribs for 30 min before roasting, if you want to skip this step it doesn’t make you a bad person.

1. Take smoked ribs and lay down on a baking sheet, add red wine then glaze with mustard and bbq sauce. Wrap super tight with foil and roast at 350 for 90 min. Remove foil Re glaze with access just and let rest.
2. ‎Dice up large beets and add to food processor, combine olive oil and vinegar. Puree like really puree. Remove and place in a China cap. Keep the juice for garnish and the pulp for the salad.
3. Cauliflower. Remove bottom so they lay flat, place on baking sheet and glaze with beet juice, olive oil and salt and pepper. Roast at 350 for 25 min.
4. Sausage. Roast in oven at 350 until golden and cooked through.
5. Slaw. Slice all veggies thin with a consistent length of 1 inch, toss in a large bowl and add beet pulp, honey, salt and pepper
6. Now your almost ready for the construction. Lay down the zombies shirt on a large cutting board, stuff the arms with plastic bags. On a half size baking tray lay the roast cauliflower (lungs) at the top then the large sausage (intestine) followed by the small sausage (intestine). Gently place the ribs on the sides and place in the open shirt.  ‎
7. Wrap your plastic skull and hands with ‎coppa and arrange in place. Your slaw should look like ‎bloody guts with the beet pulp, place at the bottom of the tray hiding it from site.
8. Feel free to splatter zombie with the beet‎ juice to make it look like a fresh kill. Place knifes and butcher forks out and allow your guests to carve their own dinner!