Dry-Rubbed Memphis Barbecue Pork Ribs with Tangy Vinegar Slaw
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 ready in about 195 minutes pairs brown sugar, tablespoons paprika, tablespoon black pepper 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
Instructions
- 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.
- 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.
- Step 3: Bake ribs in the preheated oven for 3 hours until tender but not falling apart. Remove from oven and let rest.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Dry-Rubbed Memphis Barbecue Pork Ribs with Tangy Vinegar Slaw take to make?
Total time is about 195 minutes (15 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 Memphis Barbecue Pork Ribs with Tangy Vinegar Slaw?
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 brown sugar from drying out.
Can I substitute ingredients in Dry-Rubbed Memphis Barbecue Pork Ribs with Tangy Vinegar Slaw?
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 Memphis Barbecue Pork Ribs with Tangy Vinegar Slaw for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Memphis Barbecue Pork Ribs with Tangy Vinegar Slaw?
American 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.
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