Dry-Rubbed Memphis Barbecue Pork Ribs with Tangy Vinegar Slaw

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender pork ribs coated in a smoky dry rub, slow-cooked to perfection and paired with a crisp cabbage slaw dressed in a tangy vinegar sauce. This American-inspired pork recipe, ready in about 195 minutes, pairs pork baby back ribs, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 4 pounds) pork baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 cup apple cider vinegar
• 4 cups green cabbage, shredded
• 1/2 cup red onion, thinly sliced
• 1/2 cup carrot, shredded
• 2 tablespoons vegetable oil
• 1 tablespoon honey

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Instructions

1. Step 1: Preheat oven to 275°F. In a small bowl, combine 1/4 cup brown sugar, 2 tablespoons paprika, 1 tablespoon black pepper, 1 tablespoon salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper to make the dry rub.
2. Step 2: Pat dry 2 racks (about 4 pounds) pork baby back ribs and rub the dry spice mixture evenly over both sides. Wrap ribs tightly in foil and place on a baking sheet.
3. Step 3: Bake ribs in the preheated oven for 3 hours until tender but not falling apart. Remove from oven and let rest.
4. Step 4: While ribs bake, prepare the slaw by whisking together 1/2 cup apple cider vinegar, 2 tablespoons vegetable oil, and 1 tablespoon honey in a large bowl.
5. Step 5: Add 4 cups shredded green cabbage, 1/2 cup thinly sliced red onion, and 1/2 cup shredded carrot to the vinegar dressing. Toss well to coat and refrigerate until serving.
6. Step 6: Unwrap ribs and slice between the bones. Serve the dry-rubbed ribs hot with a generous side of the tangy vinegar slaw for a classic Memphis barbecue meal.