Babyback Ribs Recipe
Pork ribs seasoned and slow cooked for 10 hours. Basted with BBQ sauce and served with black & blue coleslaw and baked beans
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Ingredients
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For the Babyback Ribs
For the Black & Blue Coleslaw
For the Baked Beans
Method
For the Babyback Ribs
- 1
Prepare the Ribs
Preheat your oven to 225°F (107°C). Remove the membrane from the back of the ribs for better seasoning and tenderness.
- 2
Make the Rub
In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, and salt to create a dry rub.
- 3
Season the Ribs
Generously apply the dry rub all over the ribs, ensuring they are well coated. Wrap the ribs in aluminum foil tightly.
- 4
Slow Cook the Ribs
Place the wrapped ribs on a baking sheet and slow cook in the preheated oven for 10 hours.
- 5
- 6
Final Cooking
Increase the oven temperature to 300°F (149°C) and return the ribs to the oven for an additional 30 minutes, allowing the sauce to caramelize.
For the Black & Blue Coleslaw
- 7
Prepare the Vegetables
In a large bowl, combine shredded green cabbage, red cabbage, and carrots.
- 8
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
- 9
Combine and Serve
Pour the dressing over the cabbage mixture and toss until well combined. Gently fold in the crumbled blue cheese before serving.
For the Baked Beans
- 10
Prepare the Beans
In a medium saucepan, combine the canned baked beans, brown sugar, BBQ sauce, mustard, and diced onion.
- 11
Heat the Beans
Cook the mixture over medium heat until bubbling, then reduce to low and simmer for about 15 minutes.
- 12
Season to Taste
Adjust the flavor with salt and black pepper to taste before serving.