# Ingredient List:
→ Pork Ribs
01 - 3.3 pounds pork baby back ribs
→ Dry Rub
02 - 2 tablespoons brown sugar
03 - 1 tablespoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon ground black pepper
07 - 1 teaspoon salt
08 - ½ teaspoon cayenne pepper (optional)
→ BBQ Sauce
09 - 1 cup barbecue sauce (gluten-free if needed)
10 - 2 tablespoons apple cider vinegar
11 - 1 tablespoon Worcestershire sauce
→ Slaw
12 - 4 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 large carrot, julienned or shredded
15 - 3 spring onions, thinly sliced
16 - ¼ cup mayonnaise
17 - 1 tablespoon Dijon mustard
18 - 1 tablespoon apple cider vinegar
19 - 1 teaspoon honey
20 - Salt and pepper, to taste
# Recipe Steps:
01 - Remove the thin membrane from the back of the ribs, if present, and pat dry with paper towels.
02 - Combine all dry rub ingredients in a small bowl and rub evenly over both sides of the ribs.
03 - Place ribs in the slow cooker, cutting into sections if necessary to fit.
04 - Whisk barbecue sauce, apple cider vinegar, and Worcestershire sauce together, then pour over ribs to coat thoroughly.
05 - Cover and cook on low for 6 hours until ribs are tender and pull easily from the bone.
06 - Thirty minutes prior to serving, combine cabbages, carrot, and spring onions in a large bowl.
07 - Whisk mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper in a small bowl, then toss with vegetables and refrigerate.
08 - For caramelized ribs, transfer cooked ribs to a baking sheet, brush with additional BBQ sauce, and broil for 3 to 5 minutes until slightly charred.
09 - Serve ribs hot accompanied by the chilled slaw.
