Smoky Kansas City-Style BBQ Ribs with Tangy Mustard Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Slow-cooked pork ribs rubbed with smoky spices and paired with a refreshing tangy mustard cabbage slaw for a classic Missouri BBQ experience. This American-inspired pork recipe, ready in about 205 minutes, pairs pork baby back ribs, brown sugar, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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) pork baby back ribs
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1 tbsp kosher salt
• 1/2 tsp cayenne pepper
• 1/4 cup apple cider vinegar
• 1/4 cup yellow mustard
• 2 tbsp mayonnaise
• 1 tbsp honey
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium shredded carrot
• 1/2 tsp celery seed
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 275°F. Remove the silver skin membrane from 2 racks of pork baby back ribs (about 4 lbs). In a bowl, combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, 1 tbsp kosher salt, and 1/2 tsp cayenne pepper. Rub this spice mix evenly over both sides of the ribs.
2. Step 2: Wrap each rack tightly in aluminum foil and place on a baking sheet. Bake for 3 hours until the ribs are tender and the meat starts to pull away from the bones.
3. Step 3: While ribs bake, prepare the mustard slaw. In a large bowl, whisk together 1/4 cup apple cider vinegar, 1/4 cup yellow mustard, 2 tbsp mayonnaise, and 1 tbsp honey until smooth and creamy.
4. Step 4: Add 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 medium shredded carrot, 1/2 tsp celery seed, and 1/4 tsp black pepper to the dressing. Toss well to coat all vegetables evenly. Refrigerate until serving.
5. Step 5: After ribs finish baking, carefully unwrap and place under a broiler or on a grill over medium-high heat for 5 minutes to caramelize the surface. Serve ribs hot alongside the chilled mustard slaw for a balanced smoky and tangy flavor pairing.