There’s something unbeatable about a plate of sticky BBQ ribs paired with cool, crunchy coleslaw. It’s the kind of meal that makes a weeknight feel special and a weekend feel like a celebration. The ribs are tender, smoky, and glazed with a sweet-tangy sauce, while the slaw adds freshness and crunch.
You don’t need fancy tools or a backyard smoker to pull this off. With a few smart steps, you’ll get big flavor right from your oven or grill.
What Makes This Recipe So Good
- Low and slow cooking. Gentle heat makes the ribs tender without drying them out.
- A balanced rub and sauce. You get sweet, smoky, and tangy notes in every bite.
- Make-ahead friendly. The slaw tastes better after a short rest, and the ribs reheat beautifully.
- Flexible cooking methods. Use the oven only, or finish on the grill for extra char and smoke.
- Easy ingredients. Pantry spices, a simple dressing, and store-bought BBQ sauce if you like.
Shopping List
- Pork ribs: 2 racks baby back ribs (about 4–5 pounds total) or 1 large rack of St. Louis–style ribs
- Dry rub spices: brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground mustard, cayenne (optional)
- BBQ sauce: your favorite bottle, or make a quick blend with ketchup, apple cider vinegar, brown sugar, Worcestershire, and a dash of hot sauce
- Apple cider vinegar: for both the ribs’ steam and the slaw dressing
- Liquid smoke (optional): for a smokier oven finish
- Foil: heavy-duty if you have it
- For the coleslaw: green cabbage, red cabbage (optional), carrots, scallions (optional), mayonnaise, Dijon mustard, apple cider vinegar, sugar or honey, celery seed (optional), salt, and pepper
Step-by-Step Instructions
- Prep the ribs. Flip the racks so the bone side is up.
Slide a butter knife under the thin membrane and pull it off with a paper towel. This helps the ribs turn tender and lets the flavors sink in.
- Mix the dry rub. In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon kosher salt, 2 teaspoons black pepper, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground mustard, and a pinch of cayenne. Adjust salt to taste.
- Season generously. Pat the ribs dry, then coat both sides with the rub.
Press it in so it sticks. Let the ribs rest at room temperature for 20–30 minutes while you heat the oven to 300°F (150°C).
- Wrap for the first cook. Place each rack on a large sheet of foil. Add 1 tablespoon apple cider vinegar per rack and a few drops of liquid smoke if using.
Seal tightly to create a packet.
- Cook low and slow. Set the foil packets on a baking sheet and bake for 2 to 2 1/2 hours for baby backs, or 2 1/2 to 3 hours for St. Louis ribs. They’re ready when a toothpick slides between the bones with little resistance.
- Make the slaw dressing. In a large bowl, whisk 1/2 cup mayonnaise, 1 tablespoon Dijon, 2 tablespoons apple cider vinegar, 1–2 teaspoons sugar or honey, 1/2 teaspoon celery seed (optional), 1/2 teaspoon kosher salt, and black pepper to taste.
- Shred the vegetables. Thinly slice 6 cups of cabbage (mix green and a little red if you like) and grate 1–2 carrots.
Add to the bowl with the dressing and toss until coated. Stir in 1–2 sliced scallions if using. Chill while the ribs finish.
- Unwrap and sauce the ribs. Carefully open the foil (watch for steam).
Drain excess liquid. Brush the ribs with a generous layer of BBQ sauce.
- Finish in the oven or on the grill. For the oven: raise the heat to 425°F (220°C) and roast the ribs, uncovered, 10–15 minutes until the sauce bubbles and caramelizes. For the grill: preheat to medium-high, oil the grates, and grill 5–8 minutes per side, brushing with more sauce and getting a little char.
- Rest and slice. Let the ribs rest 5–10 minutes.
Slice between the bones. Taste the slaw and adjust seasoning—add a pinch of salt, more vinegar, or a touch of sugar if needed.
- Serve. Plate the ribs with extra sauce on the side and a big scoop of coleslaw. Add pickles, cornbread, or grilled corn if you want to round out the meal.
How to Store
- Ribs: Cool completely, then refrigerate in an airtight container for up to 4 days.
Freeze for up to 2 months. Reheat covered in a 300°F oven with a splash of water or sauce until warm.
- Coleslaw: Store in a sealed container in the fridge for 2–3 days. If it releases liquid, toss before serving.
For the crispest slaw, store the dressing and shredded veggies separately and combine just before serving.
- Leftover ideas: Shred the rib meat for sandwiches, tacos, or loaded baked potatoes. Use leftover slaw to top burgers or pulled pork.
Health Benefits
- Protein and iron: Pork ribs provide protein for muscle repair and iron for energy and oxygen transport.
- Vitamins and fiber from slaw: Cabbage and carrots bring vitamin C, vitamin K, and fiber, which support immunity and digestion.
- Balanced plate: Pairing rich ribs with a fresh, vinegar-forward slaw can help reduce the meal’s heaviness and add nutrients without extra fuss.
- Smart swaps: Use a lighter mayo or Greek yogurt blend in the slaw and choose a BBQ sauce with less added sugar to tailor the meal to your needs.
What Not to Do
- Don’t skip removing the membrane. It keeps the ribs tough and blocks flavor.
- Don’t rush the cook. High heat makes ribs chewy. Low and slow is key.
- Don’t drown the slaw. Too much dressing makes it soggy.
Start with less, then add as needed.
- Don’t slice immediately. A short rest keeps the ribs juicy and easier to cut.
- Don’t over-salt the rub. The sauce adds salt too. Taste as you go.
Variations You Can Try
- Spicy ribs: Add extra cayenne or chipotle powder to the rub and finish with a spicy BBQ sauce.
- Honey-garlic glaze: Warm BBQ sauce with minced garlic and honey; brush on during the final 10 minutes.
- Vinegar slaw: Skip the mayo and use a mixture of apple cider vinegar, a touch of oil, sugar, salt, pepper, and celery seed.
- Smoky grill finish: Toss a handful of soaked wood chips onto a charcoal or gas grill and finish the ribs over indirect heat for 10–15 minutes.
- Herby slaw: Add chopped dill, parsley, or cilantro for extra brightness.
- Sweet-and-savory rub: Mix in a little ground coffee or cocoa powder for deeper flavor.
FAQ
Can I make the ribs ahead of time?
Yes. Cook them in foil until tender, cool, and refrigerate.
When ready to serve, sauce and finish in a hot oven or on the grill until warmed through and caramelized.
What’s the difference between baby back and St. Louis ribs?
Baby backs are smaller, leaner, and cook a bit faster. St.
Louis ribs are meatier with more fat and flavor, but they take longer. Both work well with this method.
How do I know when ribs are done?
Look for bones that peek out slightly, meat that yields to a toothpick, and the rack bending easily when lifted with tongs. Internal temperature usually ranges from 190–203°F for tender ribs.
Can I use store-bought coleslaw mix?
Absolutely.
Toss one bag (about 14–16 ounces) with the dressing and season to taste. It saves time and still tastes great.
What if I don’t have apple cider vinegar?
Use white wine vinegar or even lemon juice. They’ll keep things bright, though you may want to add a pinch of sugar to balance acidity.
How spicy is this recipe?
It’s mild by default.
Add more cayenne, hot sauce, or a spicy BBQ sauce if you want extra heat.
Final Thoughts
BBQ ribs with coleslaw is comfort food that feels special without being complicated. With a good rub, a gentle cook, and a quick finish, you can get tender, saucy ribs in your kitchen. The crisp slaw brings freshness and balance to the plate.
Make it your own with small tweaks, and you’ll have a reliable, crowd-pleasing meal any night of the week.
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