Delicious BBQ Ribs with Coleslaw Recipe – Smoky, Tender, and Full of Flavor
1. Introduction
There’s something undeniably comforting about a plate of tender BBQ ribs, smothered in smoky, tangy sauce, paired with a side of creamy, crunchy coleslaw. This classic combination is perfect for any occasion, whether you’re hosting a backyard BBQ, feeding the family, or just treating yourself to some mouthwatering comfort food. The ribs are cooked low and slow until they’re fall-off-the-bone tender, and the coleslaw adds the perfect crunch and balance to the richness of the meat.
What’s even better? This BBQ Ribs with Coleslaw recipe is incredibly customizable! You can adjust the seasonings to your taste, experiment with different BBQ sauces, and make the coleslaw as creamy or tangy as you like. The best part? It’s an easy recipe to follow, and you can even make the ribs in a slow cooker for ultimate convenience.
In this post, you’ll learn how to make the most tender, flavorful BBQ ribs and a creamy, crisp coleslaw that will have everyone coming back for seconds. Let’s dive in and get grilling (or slow cooking)!
2. Ingredients Breakdown
Here’s a breakdown of the main ingredients you’ll need to make these BBQ ribs and coleslaw. These ingredients are all easy to find, and with a few simple tips, you’ll have a flavorful meal ready in no time.
For the BBQ Ribs:
- Pork Ribs (Baby Back or Spare Ribs): Ribs are the star of this dish, and pork ribs are the most commonly used. Baby back ribs are smaller, tender, and cook faster, while spare ribs are larger and meatier. Choose the type of ribs that you prefer based on your taste and cooking time.
- BBQ Sauce: Use your favorite BBQ sauce, whether it’s sweet, smoky, spicy, or tangy. You can also make your own BBQ sauce at home by combining ketchup, vinegar, brown sugar, Worcestershire sauce, and spices. If you’re looking for a healthier version, you can use a low-sugar or sugar-free BBQ sauce.
- Dry Rub: The dry rub enhances the flavor of the ribs before they are cooked. A simple dry rub consists of brown sugar, paprika, salt, pepper, garlic powder, onion powder, and chili powder. You can adjust the spices based on your taste or add a pinch of cayenne pepper for some heat.
- Olive Oil: Used to coat the ribs before applying the dry rub, olive oil helps the seasoning stick and creates a nice, crispy exterior.
- Apple Cider Vinegar (optional): If you’re slow cooking the ribs, a splash of apple cider vinegar can be added to the pot to help tenderize the meat and add a subtle tang.
For the Coleslaw:
- Cabbage: Green cabbage is the traditional choice for coleslaw, but you can also mix in some red cabbage for color and flavor. Shred the cabbage finely for a crunchy texture.
- Carrots: Shredded carrots add color and a slight sweetness to the coleslaw. You can shred the carrots by hand or use a food processor for convenience.
- Mayonnaise: The base of the coleslaw dressing. It adds creaminess and richness. You can use regular mayonnaise or opt for a light or vegan version for a healthier alternative.
- Apple Cider Vinegar: This adds acidity and balance to the creamy mayo. It helps cut through the richness of the mayonnaise and enhances the freshness of the coleslaw.
- Dijon Mustard: A small amount of Dijon mustard adds a tangy kick to the coleslaw dressing. If you prefer a milder version, you can use yellow mustard.
- Sugar: A little sugar helps balance out the tanginess of the vinegar and mustard. You can use regular granulated sugar or honey for a more natural sweetness.
- Salt and Pepper: Essential for seasoning. Adjust to taste depending on how much tang or sweetness you want in your coleslaw.
Substitutions:
- For a dairy-free version, you can swap the mayonnaise with vegan mayo or a creamy dairy-free dressing.
- If you prefer a different type of cabbage, napa cabbage or savoy cabbage work well in coleslaw, though they have a slightly milder flavor.
- You can add other veggies like bell peppers, celery, or onions for extra crunch and flavor.
3. Step-by-Step Instructions
Follow these easy steps to make your BBQ Ribs with Coleslaw:
For the BBQ Ribs:
- Preheat the Grill or Slow Cooker
If you’re grilling the ribs, preheat your grill to medium heat. If you’re using a slow cooker, set it to low. (You can also cook the ribs in the oven if you prefer. Preheat the oven to 300°F/150°C.) - Prepare the Ribs
Pat the ribs dry with a paper towel and remove the membrane from the back of the ribs (this can be done by sliding a knife under the membrane and peeling it off). Drizzle the ribs with olive oil to help the dry rub stick. - Apply the Dry Rub
In a small bowl, mix together the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and chili powder. Rub the mixture all over the ribs, making sure they are evenly coated. Let the ribs sit for 10-15 minutes to allow the seasoning to set. - Grill the Ribs
If grilling, place the ribs on the grill bone-side down and cook for about 2-2.5 hours, turning occasionally to avoid burning. Brush the ribs with BBQ sauce during the last 20-30 minutes of grilling. If using a slow cooker, place the ribs in the slow cooker, add a splash of apple cider vinegar, and cook on low for 6-8 hours until the meat is tender. - Finish and Serve
Once the ribs are cooked, remove them from the grill or slow cooker and brush with more BBQ sauce. Let the ribs rest for a few minutes before slicing and serving.
For the Coleslaw:
- Prepare the Vegetables
Shred the cabbage and carrots. You can use a sharp knife or a food processor to make this step easier. Place the shredded cabbage and carrots in a large mixing bowl. - Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Taste the dressing and adjust the sweetness or acidity to your liking. - Combine the Dressing and Veggies
Pour the dressing over the shredded cabbage and carrots. Toss everything together until the vegetables are evenly coated with the dressing. Cover the coleslaw and refrigerate it for at least 30 minutes before serving to let the flavors meld.
4. Tips and Variations
Here are some tips to ensure the best BBQ Ribs with Coleslaw:
- Low and Slow is Key: Whether grilling or slow cooking, cooking the ribs low and slow will result in tender, juicy meat that falls off the bone.
- Rest the Ribs: After cooking, let the ribs rest for a few minutes before slicing. This helps retain the juices and ensures each bite is moist and flavorful.
- Add Some Heat: If you like a spicy kick, add some hot sauce or chili powder to the BBQ sauce or dry rub. You can also mix in some jalapeños or red pepper flakes to the coleslaw for an extra kick.
- Vegetarian Option: If you’re vegetarian or looking for an alternative, consider using jackfruit or mushrooms as a substitute for the ribs. These ingredients can be cooked with BBQ sauce for a similar texture and flavor.
- Make It Lighter: Use a light mayonnaise or Greek yogurt in the coleslaw dressing for a healthier version. You can also use a sugar substitute in the BBQ sauce if you’re watching your sugar intake.
5. Serving Suggestions
BBQ Ribs with Coleslaw are a filling meal on their own, but here are some sides that will complement the dish perfectly:
- Corn on the Cob: Grilled or boiled corn on the cob with a pat of butter and a sprinkle of salt is a classic BBQ side.
- Baked Beans: Smoky, sweet baked beans are the perfect pairing with BBQ ribs. They add a nice contrast to the tangy coleslaw and meaty ribs.
- Garlic Bread: Serve with warm, buttery garlic bread to soak up any leftover sauce and add a crunchy side to your meal.
- Grilled Vegetables: Try grilling some zucchini, bell peppers, or asparagus for a healthy and colorful addition to your plate.
For drinks, a cold beer or iced tea is always a great option. For something lighter, try sparkling water with a squeeze of lemon.
6. Storage and Reheating Instructions
- Fridge: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep the ribs separate from the coleslaw to maintain their texture.
- Freezer: Ribs can be frozen for up to 2 months. Wrap them tightly in plastic wrap and foil before freezing. Thaw in the fridge overnight before reheating.
- Reheating: To reheat the ribs, place them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. For the coleslaw, just give it a quick stir before serving.
7. Recipe Notes
- Can Be Prepped Ahead: You can prepare the dry rub and the coleslaw a day ahead of time. The flavors in the coleslaw will only get better with time!
- Best with Freshly Made BBQ Sauce: While store-bought BBQ sauce is convenient, making your own sauce adds extra flavor and customization to the ribs.
- Grilling Tip: If you want even more flavor, brush the ribs with BBQ sauce during the last 10 minutes of grilling, creating a caramelized, sticky coating.
8. Nutrition Information (Per Serving)
| Nutrient | Amount per Serving |
| Calories | 480 |
| Fat | 26g |
| Saturated Fat | 9g |
| Carbs | 38g |
| Sugar | 19g |
| Fiber | 3g |
| Protein | 29g |
| Sodium | 760mg |
| Cholesterol | 85mg |
| Calcium | 55mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Main Course
Cuisine: American
Servings: 4
Prep Time: 20 minutes
Cook Time: 3 hours (if using grill or slow cooker)
Total Time: 3 hours 20 minutes
Ingredients:
- 2 racks of baby back ribs or spare ribs
- 2 cups BBQ sauce
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 small cabbage, shredded
- 2 carrots, shredded
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp sugar
- Salt and pepper to taste
Instructions:
- Preheat grill or slow cooker.
- Prepare and season ribs.
- Cook ribs (grill or slow cook).
- Prepare coleslaw.
- Serve with sides.
Notes:
- Can be prepped ahead.
- Best with freshly made BBQ sauce.
Nutrition:
Calories: 480 | Fat: 26g | Protein: 29g | Carbs: 38g
🏷️ Diet Tags
- Gluten-Free (with substitutions)
- High-Protein
- Comfort Food
🌿 Health Benefits
- High in protein from the ribs
- Full of vitamins from the cabbage and carrots in the coleslaw
FAQs
Can I make the ribs ahead of time?
Yes! You can cook the ribs ahead of time and reheat them when ready to serve. The coleslaw can also be made a day in advance.
Can I use beef ribs instead of pork?
Yes, you can substitute beef ribs for pork ribs, but keep in mind they may take longer to cook.
10. Final Thoughts
BBQ Ribs with Coleslaw is the ultimate comfort food that’s sure to impress anyone at your table. The smoky, tender ribs paired with the creamy coleslaw are a perfect match for any BBQ or family dinner. I hope you try this recipe and enjoy every bite! Let me know how it turns out for you in the comments below!