Grilled Memphis-Style Dry Rub Ribs with Tangy Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork ribs rubbed with a smoky, spicy dry rub then grilled to perfection and served with a crisp, tangy cabbage slaw. This american bbq-inspired pork ready in about 220 minutes pairs brown sugar, paprika, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

Prep: 40 min Cook: 180 min Serves 6 American BBQ cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1/4 cup brown sugar, 2 tbsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, and 1/2 tsp cayenne pepper to make a dry rub. Remove membrane from 2 racks of pork baby back ribs and rub the spice mixture evenly over both sides. Let rest at room temperature for 30 minutes.
  2. Step 2: Preheat grill to medium heat (about 275°F). Place ribs on indirect heat and cover. Grill for 2-3 hours, turning every 30 minutes, until ribs are tender and the meat pulls back from the bones.
  3. Step 3: While ribs cook, make the slaw by tossing 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 medium grated carrot with 1/2 cup mayonnaise, 2 tbsp yellow mustard, 1/4 cup apple cider vinegar, and 1 tbsp honey. Mix until well coated and chill until serving.
  4. Step 4: Once ribs are done, remove from grill and let rest for 10 minutes before slicing between bones.
  5. Step 5: Serve the grilled ribs with a side of tangy cabbage slaw for a refreshing complement to the smoky pork.

Frequently asked questions

How long does Grilled Memphis-Style Dry Rub Ribs with Tangy Slaw take to make?

Total time is about 220 minutes (40 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 Grilled Memphis-Style Dry Rub Ribs with Tangy 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 Grilled Memphis-Style Dry Rub Ribs with Tangy 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 Grilled Memphis-Style Dry Rub Ribs with Tangy 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 Grilled Memphis-Style Dry Rub Ribs with Tangy Slaw?

American BBQ 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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