Smoky Memphis BBQ Ribs with Sweet Pineapple Coleslaw

Allergens

Soy (in some BBQ sauce brands)

Ingredients

• 1. 3 racks of baby back pork ribs 2. 1 cup BBQ rub (see recipe below) 3. 2 cups smoky BBQ sauce (see recipe below) 4. 6 cups shredded cabbage 5. 1 large pineapple, peeled and chopped 6. 1/2 cup mayonnaise 7. 1/4 cup apple cider vinegar 8. Salt and pepper to taste

Instructions

1. Prepare the BBQ rub by combining paprika, brown sugar, salt, black pepper, garlic powder, onion powder, dried mustard, ground coriander, cayenne pepper, and smoked paprika in a bowl. Mix well.
2. In another bowl, prepare the smoky BBQ sauce by combining ketchup, apple cider vinegar, dark brown sugar, molasses, Worcestershire sauce, liquid smoke, yellow mustard, onion powder, garlic powder, and cayenne pepper. Whisk until smooth.
3. Season the ribs generously with the prepared BBQ rub. Let them rest for 20 minutes.
4. Preheat your grill or smoker to 250°F (120°C). Place the ribs on the grate and cook them indirectly for 2 hours, basting them occasionally with the smoky BBQ sauce. Wrap the ribs in aluminum foil and continue cooking until tender, about another 2 hours.
5. In a large bowl, combine shredded cabbage, pineapple chunks, mayonnaise, apple cider vinegar, salt, and pepper. Toss until well mixed.
6. Remove the ribs from the grill and let them rest for 10 minutes. Slice and serve with the sweet pineapple coleslaw.

Chef’s Insight

For an extra smoky flavor, try using hickory wood chips on the grill.

Notes

Make sure to cook the ribs low and slow for maximum tenderness.