Two-Hour BBQ Baby Back Ribs with Classic Coleslaw


  • 1 rack pork baby back ribs
  • 2 tbsp barbecue rub
  • 1/4 cup your favorite barbeque sauce
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 medium head green cabbage
  • 1 medium carrot
  • 1/2 small yellow onion
  • 2 tbsp chopped fresh parsley
  • Line the cooking pan with aluminum foil.
  • To mak the ribs, use a paring knife to cut under a corner of the silverskin (the tough membrane on the bony side of the rack of ribs). Use a paper towel to grip the corner of the silverskin, then pull it away and discard. Cut the rack of ribs into 4 (3-rib) sections, then place on the lined pan.
  • Sprinkle the rub all over the ribs, turn them meat side up, then cover the pan tightly with aluminum foil. (At this point, you can cook the ribs right away or refrigerate up to overnight.)
  • Preheat the oven on BAKE at 300°F and set the cooking time for 1 hour and 30 minutes.
  • Bake the ribs in the preheated oven.
  • While the ribs cook, make the coleslaw: In a salad bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper. Add the cabbage, carrot, onion, and parsley and toss to combine. Cover and refrigerate the coleslaw until you are ready to serve, tossing it once more just before serving.
  • When the cooking program ends, wearing heat-resistant mitts, remove the cooking pan from the oven and remove the foil cover, taking care not to get burned by the steam or to slosh the cooking liquid out of the pan.
  • Preheat the oven on BAKE at 375°F and set the cooking time for 10 minutes.
  • Brush the top of each rib section with 1 tbsp of the barbecue sauce.
  • Bake the ribs in the preheated oven, uncovered. The barbecue sauce will set into a glaze.
  • Using tongs, transfer the ribs to serving plates. Serve with the coleslaw alongside and more barbecue sauce for dipping.
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