Dry-Rubbed BBQ Ribs with Tangy Coleslaw
Tender slow-cooked pork ribs coated with a smoky dry rub, served alongside a crisp, vinegar-based coleslaw for a refreshing contrast. This bbq & smoked-inspired pork ready in about 200 minutes pairs pounds 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dry-Rubbed BBQ Ribs with Tangy Coleslaw take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dry-Rubbed BBQ Ribs with Tangy Coleslaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds pork ribs from drying out.
Can I substitute ingredients in Dry-Rubbed BBQ Ribs with Tangy Coleslaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dry-Rubbed BBQ Ribs with Tangy Coleslaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dry-Rubbed BBQ Ribs with Tangy Coleslaw?
BBQ & Smoked pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
