Char-Grilled Memphis-Style BBQ Pork Ribs with Tangy Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Slowly char-grilled pork ribs coated in a smoky Memphis-style dry rub, served with a crisp and tangy cabbage slaw for a balanced barbecue meal. This american-inspired pork ready in about 135 minutes pairs brown sugar, paprika, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 racks (about 3 lbs each) pork baby back ribs
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/4 cup apple cider vinegar
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium, shredded carrot
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Remove the silver skin from 2 racks of pork baby back ribs by sliding a knife under and pulling it off. In a bowl, mix 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper to make a dry rub.
2. Step 2: Rub the spice mix evenly over both sides of the ribs. Cover and refrigerate for at least 2 hours or overnight for best flavor.
3. Step 3: Preheat a grill to medium heat (about 300°F). Place ribs bone side down on the grill and cook covered for 1.5 to 2 hours, turning every 20 minutes and basting with 1/4 cup apple cider vinegar to keep moist and tender.
4. Step 4: While ribs cook, prepare the slaw by combining 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 shredded medium carrot in a large bowl.
5. Step 5: In a separate small bowl, whisk 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Pour dressing over vegetables and toss to coat evenly.
6. Step 6: Once ribs are tender and slightly charred with a crusty exterior, remove from grill and let rest for 10 minutes. Slice between bones and serve alongside the tangy cabbage slaw for a classic Memphis barbecue plate.