Save Tender, fall-off-the-bone pork ribs slow-cooked in a smoky barbecue sauce, served with a crisp, tangy cabbage slaw. Perfect for casual gatherings or a comforting family meal.
This dish has become a staple at our family cookouts. The ribs are always tender and flavorful, and the slaw adds a refreshing crunch that balances the richness perfectly.
Ingredients
- Pork Ribs: 1.5 kg (about 3.3 lbs) pork baby back ribs
- Dry Rub: 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, 1 tsp salt, ½ tsp cayenne pepper (optional)
- BBQ Sauce: 250 ml (1 cup) barbecue sauce (gluten-free if needed), 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce
- Slaw: 400 g (about 4 cups) shredded green cabbage, 100 g (about 1 cup) shredded red cabbage, 1 large carrot julienned or shredded, 3 spring onions thinly sliced, 60 ml (¼ cup) mayonnaise, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp honey, Salt and pepper to taste
Instructions
- Step 1:
- Remove the thin membrane from the back of the ribs if present. Pat ribs dry with paper towels.
- Step 2:
- In a small bowl, mix together all dry rub ingredients. Rub the mixture evenly over both sides of the ribs.
- Step 3:
- Arrange the ribs in the slow cooker cutting them into sections if needed to fit.
- Step 4:
- In a separate bowl, whisk together the barbecue sauce, apple cider vinegar, and Worcestershire sauce. Pour the sauce over the ribs, ensuring they are well coated.
- Step 5:
- Cover and cook on low for 6 hours or until the ribs are tender and easily pull away from the bone.
- Step 6:
- About 30 minutes before serving, prepare the slaw. In a large bowl, combine the cabbage, carrot, and spring onions.
- Step 7:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the vegetables and toss to coat evenly. Refrigerate until serving.
- Step 8:
- Optional For caramelized ribs transfer cooked ribs to a baking sheet brush with additional BBQ sauce and broil under high heat for 3 5 minutes until slightly charred.
- Step 9:
- Serve the ribs hot with a generous side of slaw.
Save Our family loves gathering around this meal especially on weekends, sharing stories while enjoying the tender ribs and crisp slaw.
Required Tools
5 6 L (5 6 qt) slow cooker, Mixing bowls, Whisk, Sharp knife, Cutting board, Baking sheet (optional for broiling)
Allergen Information
Contains eggs (in mayonnaise), soy and/or gluten (in Worcestershire sauce and some BBQ sauces). Check all labels for potential allergens if unsure.
Nutritional Information
Calories 715 Total Fat 41 g Carbohydrates 39 g Protein 48 g per serving
Save Enjoy the blend of smoky ribs and tangy slaw for a satisfying meal that everyone will love.
Recipe FAQs
- → How do you make the ribs tender?
Slow cooking the ribs at low heat for several hours breaks down the connective tissue, resulting in tender, fall-off-the-bone meat.
- → What gives the ribs their smoky flavor?
The dry rub includes smoked paprika, which imparts a rich smoky taste that complements the barbecue sauce perfectly.
- → Can the slaw dressing be adjusted for less mayo?
Yes, you can substitute mayonnaise with Greek yogurt for a lighter dressing without sacrificing creaminess.
- → Is it necessary to remove the membrane from the ribs?
Removing the thin membrane helps the rub and sauce penetrate better and ensures a more tender texture.
- → How can I add more heat to the dish?
Increase the cayenne pepper in the dry rub or add your favorite hot sauce to the barbecue sauce for extra spice.
- → What sides pair well with these ribs and slaw?
Cornbread, roasted potatoes, or grilled vegetables complement the smoky ribs and fresh slaw beautifully.