Dry-Rubbed BBQ Ribs with Tangy Coleslaw

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender slow-cooked pork ribs coated with a smoky dry rub, served alongside a crisp, vinegar-based coleslaw for a refreshing contrast. This pork recipe, ready in about 200 minutes, pairs pork ribs, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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 pounds pork ribs
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/4 cup apple cider vinegar
• 3 cups shredded green cabbage
• 1 medium, shredded carrot
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp celery seed
• 1/4 tsp black pepper (for slaw)

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Instructions

1. Step 1: Preheat oven to 275°F. In a small bowl, combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1 tsp salt, and 1/2 tsp cayenne pepper to make the dry rub. Rub this mixture evenly over 2 pounds pork ribs.
2. Step 2: Wrap the ribs tightly in aluminum foil and place on a baking sheet. Bake for 3 hours until tender and the meat pulls easily from the bone.
3. Step 3: While ribs bake, prepare the coleslaw by mixing 3 cups shredded green cabbage and 1 medium shredded carrot in a large bowl. In a separate bowl, whisk 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, 1/4 cup apple cider vinegar, 1/2 tsp celery seed, and 1/4 tsp black pepper until smooth.
4. Step 4: Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate the coleslaw for at least 30 minutes to let flavors meld.
5. Step 5: Remove ribs from oven and carefully unwrap. Optionally, broil for 3-5 minutes to crisp the edges. Serve ribs hot with a generous side of tangy coleslaw.