The BBQ Ribs That’ll Make Your Neighbors Knock on Your Door
You know that smoky, fall-off-the-bone rib magic from BBQ joints?
The kind that makes you close your eyes and chew slowly?
Here’s the secret: You don’t need a smoker, a grill master’s diploma, or 12 hours to make ribs this good.
Just 3 simple steps, one killer sauce, and the easiest coleslaw you’ll ever make.
Ready to make ribs that’ll steal the show at any cookout?
Let’s do this.
Ingredient Overview:
For the Ribs:
1 rack baby back ribs (about 2-3 lbs) – More tender than spare ribs.
1 tbsp brown sugar – Balances the spice.
1 tbsp paprika – Smoky depth.
1 tsp garlic powder – Savory punch.
1 tsp onion powder – Extra flavor layer.
1 tsp salt – Brings out the meat’s natural taste.
1/2 tsp black pepper – Just enough heat.
1/2 tsp cayenne pepper – Optional, for a kick.
For the BBQ Sauce:
1 cup ketchup – The base.
1/4 cup apple cider vinegar – Tangy brightness.
1/4 cup brown sugar – Caramelized sweetness.
2 tbsp Worcestershire sauce – Umami bomb.
1 tbsp Dijon mustard – Depth and zip.
1 tsp liquid smoke – Fake the smokiness.
For the Coleslaw:
4 cups shredded cabbage (green + purple) – Crunchy base.
1 large carrot (shredded) – Sweetness and color.
1/2 cup mayo – Creamy binder.
2 tbsp apple cider vinegar – Brightness.
1 tbsp sugar – Balances acidity.
1/2 tsp celery seed – That “diner slaw” flavor.
Salt & pepper – To taste.
A kitchen is where all the best ideas and flavors are born.
BBQ Ribs with Coleslaw
Step-by-Step Instructions:
1. Prep the Ribs
Remove the silver skin from the back of the ribs (grab a paper towel for grip).
Mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
Rub all over the ribs, wrap in foil, and refrigerate 1 hour (or overnight).
2. Bake the Ribs
Preheat oven to 300°F (150°C).
Place ribs on a baking sheet, meat-side up, and cover tightly with foil.
Bake for 2.5 hours (low and slow = tender meat).
3. Make the BBQ Sauce
While ribs bake, mix ketchup, vinegar, brown sugar, Worcestershire, mustard, and liquid smoke in a saucepan.
Simmer 10 minutes until thickened.
4. Glaze & Broil
Remove ribs from oven, uncover, and brush with half the BBQ sauce.
Broil 3-5 minutes until sticky and caramelized.
5. Make the Coleslaw
Toss cabbage and carrot in a bowl.
Whisk mayo, vinegar, sugar, celery seed, salt, and pepper.
Pour over veggies, mix well, and chill 30 minutes.
Serving Suggestions, Storage Tips & Variations
BBQ Ribs with Coleslaw
Serving Suggestions:
Ribs hot off the broiler with extra sauce.
Coleslaw chilled on the side.
Cornbread or buttery rolls for soaking up juices.
Storage Tips:
Ribs: 3 days in fridge, reheat in oven.
Coleslaw: 2 days (gets watery after).
Variations:
Spicier ribs? Add 1 tbsp chili powder to rub.
Vinegary slaw? Swap mayo for Greek yogurt.
No oven? Use a slow cooker (4 hrs on low).
FAQs
1. Can I use spare ribs instead?
- Yes! Just cook 30 mins longer (they’re tougher).
2. Why remove the silver skin?
- It’s chewy and blocks flavor.
3. Can I grill instead of broiling?
- Absolutely! 5 mins per side over medium heat.
4. My slaw is too watery!
- Salt cabbage 30 mins ahead, then squeeze dry.
These ribs are foolproof, saucy, and packed with flavor—no pitmaster skills required.
Now go fire up that oven… your BBQ dreams are 30 minutes away. 🍖🔥
Ingredients
MAIN INGREDIENTS
FOR THE RIBS:
- 1 rack baby back ribs (about 2-3 lbs)
- 1 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
FOR THE BBQ SAUCE:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp liquid smoke
FOR COLESLAW:
- 4 cups shredded cabbage (green + purple)
- 1 large carrot (shredded)
- 1/2 cup mayo
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1/2 tsp celery seed
- Salt & pepper
Instructions
- Rub ribs, bake low and slow.
- Simmer BBQ sauce.
- Broil ribs with sauce.
- Toss slaw, chill.
Notes
- Broiling = sticky glaze.
- Rest ribs 10 mins before slicing.
