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Square white plate on a blue background with a half rack of baby back ribs covered in barbecue sauce with a small plate holding one rib and coleslaw.

Half Rack Baby Back Ribs

barbecue sauce, coleslaw

STARS

These dry-rubbed baby back pork ribs are slow-roasted in the oven, basted with sweet and spicy barbecue sauce. These are meaty, smokey, and tender. Serve with lots of napkins and a creamy coleslaw for a refreshing crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  20 minutes
Ingredients

BBQ Sauce

  • 1 cup ketchup
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chile paste, like Sambal Oelek
  • 1 tablespoon tamari sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Ancho chile powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika

Ribs

  • 2 racks baby back ribs, halved

Coleslaw

  • 2 tablespoons whole-grain mustard
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • 2 cups shredded cabbage
  • ½ onion, sliced 
  • ½ cup matchstick-sliced carrots
Directions
1
Preheat the oven to 300°F. Line a baking dish with sides with aluminum foil. 
2
To make the BBQ sauce, combine all of the ingredients in a bowl. 
3
Place the ribs on the prepared baking dish and cover with BBQ sauce. Cover the dish with tin foil and roast for 2 hours, until very tender. Brush with more sauce several times during the cooking process.
4
Uncover the ribs and broil for 2 to 4 minutes to caramelize the top (watch carefully to ensure nothing burns).
5
To make the coleslaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots. 
6
To serve, divide the ribs and coleslaw between plates. 

Half Rack Baby Back Ribs

barbecue sauce, coleslaw

STARS

These dry-rubbed baby back pork ribs are slow-roasted in the oven, basted with sweet and spicy barbecue sauce. These are meaty, smokey, and tender. Serve with lots of napkins and a creamy coleslaw for a refreshing crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  20 minutes
Servings:  4

Ingredients

BBQ Sauce

  • 1 cup ketchup
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chile paste, like Sambal Oelek
  • 1 tablespoon tamari sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Ancho chile powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika

Ribs

  • 2 racks baby back ribs, halved

Coleslaw

  • 2 tablespoons whole-grain mustard
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • 2 cups shredded cabbage
  • ½ onion, sliced 
  • ½ cup matchstick-sliced carrots

Directions

1
Preheat the oven to 300°F. Line a baking dish with sides with aluminum foil. 
2
To make the BBQ sauce, combine all of the ingredients in a bowl. 
3
Place the ribs on the prepared baking dish and cover with BBQ sauce. Cover the dish with tin foil and roast for 2 hours, until very tender. Brush with more sauce several times during the cooking process.
4
Uncover the ribs and broil for 2 to 4 minutes to caramelize the top (watch carefully to ensure nothing burns).
5
To make the coleslaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots. 
6
To serve, divide the ribs and coleslaw between plates.