This classic combo of tender, smoky BBQ ribs paired with a creamy, tangy coleslaw is the perfect meal for any summer cookout or family dinner. Here's how to make it!
Ingredients:
For the BBQ Ribs:
2 racks baby back ribs (or spare ribs)
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder (optional for heat)
2 cups BBQ sauce (your favorite brand or homemade)
For the Coleslaw:
1 small green cabbage, shredded
1 small purple cabbage, shredded (optional for color)
2 large carrots, shredded
1/2 small red onion, thinly sliced
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or sugar
Salt and pepper to taste
Instructions:
Step 1: Prepare the Ribs
Preheat your oven to 300°F (150°C).
Remove the membrane from the back of the ribs (this helps them cook more evenly and become tender).
Rub the ribs with olive oil and apple cider vinegar.
Mix together the garlic powder, onion powder, smoked paprika, brown sugar, salt, pepper, and chili powder (if using) to create a dry rub.
Rub the seasoning mix generously over the ribs, ensuring they are evenly coated on both sides.
Step 2: Cook the Ribs
Place the ribs on a large baking sheet lined with foil. Cover the ribs tightly with foil to lock in moisture.
Bake the ribs for 2.5 to 3 hours, until tender.
Preheat your grill to medium-high heat. Remove the ribs from the oven and discard the top piece of foil.
Brush a generous amount of BBQ sauce over the ribs and grill them for 5-10 minutes, flipping once and basting with more sauce as they cook, until they are caramelized and slightly crispy.
Step 3: Prepare the Coleslaw
In a large bowl, combine the shredded green and purple cabbage, shredded carrots, and red onion.
In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon
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