Grilled Kansas City-Style BBQ Beef Ribs with Tangy Slaw

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Juicy beef ribs seasoned and grilled in the style of Kansas City barbecue, served with a crisp and tangy cabbage slaw that balances smoky richness. This American-inspired beef recipe, ready in about 135 minutes, pairs beef back ribs, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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

• 3 lbs beef back ribs
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1/4 cup apple cider vinegar
• 2 tbsp yellow mustard
• 1/3 cup mayonnaise
• 3 cups green cabbage, finely shredded
• 1 medium carrot, shredded
• 1 tbsp honey
• 2 tbsp olive oil

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Instructions

1. Step 1: Combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, and 1 tsp black pepper in a small bowl. Rub this spice mix thoroughly over 3 lbs beef back ribs. Let rest uncovered in the refrigerator for 2 hours.
2. Step 2: Preheat your grill to medium heat (about 350°F). Place the ribs on the grill, bone side down, and cook covered for 1.5 to 2 hours, turning every 20 minutes, until the meat is tender and pulls away easily from the bone.
3. Step 3: While ribs cook, prepare the slaw: whisk together 1/4 cup apple cider vinegar, 2 tbsp yellow mustard, 1/3 cup mayonnaise, 1 tbsp honey, and 2 tbsp olive oil in a bowl until smooth.
4. Step 4: Toss 3 cups finely shredded green cabbage and 1 shredded medium carrot with the dressing, mixing well. Refrigerate slaw until ribs are ready.
5. Step 5: Remove ribs from grill and let rest for 10 minutes. Serve ribs alongside the tangy cabbage-carrot slaw to provide a refreshing contrast to the smoky meat.