Barbeque Baby Back Ribs with Psychedelic Slaw. A favourite of ours for entertaining, because once the ribs are on the grill, they require very little effort, offering you more opportunity to enjoy your guests. Plus, using a pre-made dry rub and a bottle of barbecue sauce, makes it even easier!
What goes better with BBQ Ribs than coleslaw? Nothing!
Chop all your veggies and make the dressing before your guests arrive and all you are left to do is toss the slaw while the ribs are cooking and serve when the ribs are done!
The BBQ Baby back ribs and the Psychedelic Slaw recipes were made in partnership with metro.ca. Opinions in the post are my own.
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Ingredients
- Pork back ribs
- Rib seasoning
- Barbecue sauce
- Apple juice
Psychedelic Slaw
- Red cabbage
- Yellow pepper
- Red pepper
- Green pepper
- Red onion
- Jalapeño pepper
- Celery stalks
- Feta cheese
Slaw Dressing
- Apple cider vinegar
- Honey
- Dijon mustard
- Hot sauce
- Dry mustard
- Celery seeds
- Canola oil
- Salt & black
See recipe card for quantities.
Instructions
Prepare the Ribs
Prepare the grill for indirect cooking over low heat (approximate 130 – 160 ºC). Place a pile of charcoal (& wood chips, optional) on one half of the grill leaving the other side empty for indirect cooking. Depending on the size of the racks and the size of your grill you may need ¾ of the grill available for indirect cooking.
To prepare the ribs, place them meat side down. Then using a paper towel to grip the membrane, peel it back and remove it from each rack.
Season both sides of the ribs with the rib seasoning. (Check the sodium content on the prepared dry rub. If it is more than 100 mg per ¼ tsp, use a lighter hand in seasoning.)
Place the racks, bone side down, over indirect heat. Close the lid and cook for 2 hours rotating positions every 30 minutes to ensure even cooking.
While the ribs are cooking, prepare the slaw.
Prepare the Slaw
In a small jar add all of the dressing ingredients, close the lid, and shake to combine. Taste and adjust the seasoning and the heat level to your liking.
Place all of your cut vegetables in a large bowl and one hour before serving, pour half of the dressing and toss to combine. Refrigerate until ready to serve. Just before serving crumble the feta cheese on top of the slaw. Serve with the extra dressing.
Finish the Ribs
Time to wrap the ribs. Prepare 3 long pieces of aluminum foil (double thickness). Lay the ribs meat side down on each piece of foil. Pour a 2 tablespoons apple juice over each rack of ribs. Then close the foil tightly to avoid any leaks. (Being careful not to rip the foil on any sharp bones.)
Place the wrapped ribs back over the indirect heat. Continue to cook until the ribs are tender, and the meat has started to pull back from the bone, approximately 1 – 1 ½ hours
Remove the racks from the grill to a sheet pan and set aside. Add more coals to prepare the grill for searing the ribs. Once the grill is hot, remove the ribs from the foil, and place meat side down over the direct heat for 3-4 minutes until the meat is slightly charred.
Flip the ribs, brush the meat side with the BBQ sauce, cook over the direct heat for 3-4 minutes until the bottom is slightly charred. Move the ribs to the indirect side of the grill, close the lid and cook for 10 minutes until the sauce is tacky.
Remove the ribs from the grill. Let them rest for 10 minutes before slicing.
Serve and Enjoy
Serve the ribs family style with extra barbecue sauce for dipping and a sprinkle of chopped chives (optional), plus a big plate/bowl of Psychedelic Slaw and a large pile of napkins!
Watch how these ribs were made here.
Leave a Comment
If you get the chance to try this Barbeque Baby Back Ribs with Psychedelic Slaw recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James.
Barbeque Baby Back Ribs
Ingredients
- 3 packs pork back ribs (700g or more, for each)
- 1 jar of prepared rib seasoning
- 1 jar barbecue sauce (360 mL)
- 6 tablespoons apple juice divided
Psychedelic Slaw
- ½ red cabbage thinly sliced
- 1 yellow pepper julienned
- 1 red pepper julienned
- 1 green pepper julienned
- 1 red onion julienned
- 1 jalapeño pepper thinly sliced in circles
- 3 celery stalks sliced
- ¼ to ½ cup feta cheese crumbled
Slaw dressing
- ½ cup apple cider vinegar
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1-2 tablespoons hot sauce to taste add a little at a time, shake, taste & adjust at the end
- 2 teaspoons dry mustard
- 1 teaspoon celery seeds
- ¼ cup canola oil
- Salt & black pepper to taste
Instructions
Ribs
- Prepare the grill for indirect cooking over low heat (approximate 130 – 160 ºC). Place a pile of charcoal (& wood chips, optional) on one half of the grill leaving the other side empty for indirect cooking. Depending on the size of the racks and the size of your grill you may need ¾ of the grill available for indirect cooking.
- To prepare the ribs, place them meat side down. Then using a paper towel to grip the membrane, peel it back and remove it from each rack.
- Season both sides of the ribs with the rib seasoning. (Check the sodium content on the prepared dry rub. If it is more than 100 mg per ¼ tsp, use a lighter hand in seasoning.)
- Place the racks, bone side down, over indirect heat. Close the lid and cook for 2 hours rotating positions every 30 minutes to ensure even cooking.
- While the ribs are cooking, prepare the slaw.
Prepare the Slaw
- In a small jar add all of the dressing ingredients, close the lid, and shake to combine. Taste and adjust the seasoning and the heat level to your liking.
- Place all of your cut vegetables in a large bowl and one hour before serving, pour half of the dressing and toss to combine. Refrigerate until ready to serve. Just before serving crumble the feta cheese on top of the slaw. Serve with the extra dressing.
Finish the Ribs
- Time to wrap the ribs. Prepare 3 long pieces of aluminum foil (double thickness). Lay the ribs meat side down on each piece of foil. Pour a 2 tablespoons apple juice over each rack of ribs. Then close the foil tightly to avoid any leaks. (Being careful not to rip the foil on any sharp bones.)
- Place the wrapped ribs back over the indirect heat. Continue to cook until the ribs are tender, and the meat has started to pull back from the bone, approximately 1 – 1 ½ hours
- Remove the racks from the grill to a sheet pan and set aside. Add more coals to prepare the grill for searing the ribs. Once the grill is hot, remove the ribs from the foil, and place meat side down over the direct heat for 3-4 minutes until the meat is slightly charred.
- Flip the ribs, brush the meat side with the BBQ sauce, cook over the direct heat for 3-4 minutes until the bottom is slightly charred. Move the ribs to the indirect side of the grill, close the lid and cook for 10 minutes until the sauce is tacky.
- Remove the ribs from the grill. Let them rest for 10 minutes before slicing.
Serve and Enjoy
- Serve the ribs family style with extra barbecue sauce for dipping and a sprinkle of chopped chives (optional), plus a big plate/bowl of Psychedelic Slaw and a large pile of napkins!
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
these look so delicious. perfect for summer!
Thanks Shanley!
Have a fantastic weekend!
Elaine & James