Honey-Chipotle Glazed Baby Back Ribs with Creamy Coleslaw

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Sweet and smoky honey-chipotle glazed baby back ribs paired with a crisp, creamy classic coleslaw for a balanced BBQ plate. This American-inspired barbecue recipe, ready in about 215 minutes, pairs baby back ribs, kosher salt, 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 lbs) baby back ribs
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chipotle powder
• 1/2 cup honey
• 2 tbsp apple cider vinegar
• 1 tbsp yellow mustard
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium, shredded carrot
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp celery seed
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Preheat oven to 275°F. Remove the membrane from the back of 2 racks baby back ribs. Combine 1 tbsp kosher salt, 1 tbsp black pepper, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp chipotle powder. Rub this mix evenly over both sides of the ribs.
2. Step 2: Wrap each rib rack tightly in foil and place on a baking sheet. Bake low and slow for 3 hours until ribs are tender.
3. Step 3: While ribs bake, whisk together 1/2 cup honey, 2 tbsp apple cider vinegar, and 1 tbsp yellow mustard to create the glaze.
4. Step 4: Remove ribs from oven and carefully unwrap. Brush a generous layer of honey-chipotle glaze on both sides. Broil ribs on high for 5-7 minutes until glaze is caramelized and bubbling, watching closely.
5. Step 5: For coleslaw, combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 shredded carrot in a large bowl.
6. Step 6: In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1/2 tsp celery seed, salt, and pepper to taste until smooth and creamy.
7. Step 7: Toss dressing with the cabbage mixture until fully coated. Chill coleslaw for at least 30 minutes before serving.
8. Step 8: Slice ribs between bones and serve with creamy coleslaw alongside for a classic BBQ combo.