Memphis BBQ Ribs with Firecracker Coleslaw

Allergens

Eggs, Soy, Wheat (in some store-bought barbecue sauces)

Ingredients

• 4 lbs pork spareribs
• 2 cups barbecue sauce (store bought or homemade)
• 1 cup apple cider vinegar
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 1 head of cabbage, thinly sliced
• 2 cups mayonnaise
• 1/3 cup apple cider vinegar
• 1 tbsp hot sauce
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare the ribs by removing the membrane from the back of each rack. Season both sides with salt and pepper to taste.
2. In a large bowl, mix together apple cider vinegar, brown sugar, white sugar, chili powder, smoked paprika, garlic powder, onion powder, ground cumin, ground coriander, and salt. Set aside 1 cup of this rub mixture for later use.
3. Coat the ribs generously with the remaining rub mixture, ensuring they are fully covered. Allow them to rest in the refrigerator for at least 2 hours or overnight for maximum flavor.
4. Preheat your grill to medium high heat (around 350°F). Place the seasoned ribs on the grill and cook with the lid closed, turning occasionally, for approximately 2 hours or until the meat is tender and pulls away easily from the bone.
5. During the last hour of cooking, baste the ribs with barbecue sauce every 10 minutes, turning occasionally to ensure even coating.
6. While the ribs are grilling, prepare the firecracker coleslaw by combining thinly sliced cabbage, mayonnaise, apple cider vinegar, hot sauce, salt, and black pepper in a large bowl. Mix well and refrigerate until ready to serve.
7. Remove the ribs from the grill when done and let them rest for 5 minutes before slicing into individual servings.

Chef’s Insight

Don't skimp on the resting time; it allows the flavors to penetrate deeper into the meat for a more satisfying bite.

Notes

For a more authentic Memphis BBQ experience, serve these ribs with cornbread and a side of baked beans.