American · Dinner
American BBQ Pork Ribs
An American backyard classic, baby back pork ribs slow-roasted until tender and finished with a sticky smoky BBQ glaze, served with coleslaw and corn on the cob.
$
15 minsPrep
2 hrs 30 minsCook
2 hrs 45 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
28gFat
22gCarbs
8gSugar
3gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Remove membrane from ribs by sliding a butter knife under the edge and pulling with a paper towel. Mix smoked paprika, garlic powder, onion powder, brown sugar, mustard powder, salt, and pepper; rub all over both sides. Shred cabbage and grate carrot. Mix mayo, vinegar, sugar, and salt for coleslaw dressing.
2
Roast
Preheat oven to 150°C. Wrap ribs tightly in two layers of foil, place on a baking tray. Roast for 2 hours until meat pulls back from bone ends by 1cm and a skewer meets no resistance.
3
Glaze 1
Mix BBQ sauce, honey, and apple cider vinegar. Remove ribs from foil and increase oven to 220°C. Brush ribs generously with glaze on both sides, return unwrapped to oven for 15 minutes until beginning to caramelise.
4
Glaze 2
Brush ribs with glaze once more and roast for 10 minutes until deeply caramelised and sticky. While ribs finish, boil corn cobs in salted water for 8 minutes.
5
Rest and plate
Rest ribs for 5 minutes. Toss cabbage, carrot, and coleslaw dressing together until evenly coated. Slice ribs between the bones and serve with coleslaw and corn on the cob alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 rack baby back pork ribs
- 1.5 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
- 0.5 tsp mustard powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 90ml (1/4 cup + 2 tbsp) smoky BBQ sauce
- 1 tbsp honey
- 1 tsp apple cider vinegar
- 200g (7 oz) white cabbage
- 1 medium carrot
- 2 tbsp mayonnaise
- 0.5 tsp caster sugar
- 2 corn cobs