Ribs Salads Recipe

Prepare ribs

Preheat your oven to 135°C (275°F) or prepare a smoker to a steady 110–120°C (225–250°F). Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off (use a paper towel for grip). Pat ribs dry with paper towels.

Make rub and season

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder and onion powder. Rub olive oil over both sides of the ribs, then massage the dry rub evenly over the meat, coating thoroughly.

Cook ribs low and slow

If using a smoker: place ribs bone-side down on the smoker and cook 2.5–3 hours until internal temperature reaches around 90°C (195–200°F) and meat is tender. If using an oven: place ribs on a rack set in a roasting pan. Add 120 ml water to the pan, tent ribs tightly with aluminum foil and bake 2.5–3 hours until tender.

Finish with barbecue sauce

Remove foil (if used). Brush the ribs with barbecue sauce on both sides. Increase oven temperature to 200°C (400°F) or move ribs to the hottest part of the smoker for 5–10 minutes to caramelize the sauce, watching carefully to avoid burning. Let rest 10 minutes, then slice ribs between bones into individual portions suitable for topping salad (bite-sized pieces or strips). Reserve any extra sauce for dressing or serving.

While ribs cook, assemble the vegetables. In a large bowl combine the mixed salad greens, thinly sliced cucumber, halved cherry tomatoes, thinly sliced red onion, pickled red cabbage and cilantro if using. Toss gently to combine and keep chilled until ready to dress.

In a small jar or bowl whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, Dijon mustard, honey, smoked paprika, salt and black pepper until emulsified. Taste and adjust seasoning. If you prefer a thinner dressing, add 1–2 teaspoons water and whisk again.

To serve, drizzle roughly half of the dressing over the greens and toss lightly to coat. Arrange dressed greens on individual plates or a large platter.

Top salads with warm sliced rib pieces (3–4 oz / 85–115 g of cooked rib per serving), spoon any reserved barbecue sauce lightly over the meat if desired.

Sprinkle fried shallots (or crispy onions) and toasted sesame seeds over each salad. Serve immediately with lime wedges on the side for squeezing over the ribs and greens.