BBQ'd Baby back Ribs with Pink Lady Slaw

With summer well and truly upon us here in Belfast my trusty old weber has been receiving almost daily attention. Mostly neglected throughout the course of the winter in favour of the quicker and more convenient gas grill the charcoal was fired up for my first smoke of the season........BBQ Ribs. Paired with a homemade Chilli-BBQ sauce and a refreshingly tangy Pink Lady slaw this dish is up there with one of my favourite comfort foods.

Be warned in advance, this isn't a dish that could be whipped up quickly. But that's not the point of BBQ. You want the ribs to end up tender enough that when bit into it leaves a perfect bite mark, contrary to popular believe the aim is not to have the meat 'falling of the bones'. 




Serves 2

For the Ribs

  • Pork Ribs
  • Sea Salt

For the BBQ Sauce

  • Tomato Ketchup 250g
  • Apple Cider Vinegar 4 Tablespoons
  • American Mustard 2 Tablespoons
  • Onion Granules 2 Teaspoons
  • Worchester Sauce 2 Tablespoons
  • Black Pepper 0.5 Teaspoon
  • Chilli Powder 3 Teaspoons
  • Smoked Paprika 1 Teaspoon

For the Slaw

  • Pink Lady Apples 2
  • Cabbage 1 x Small
  • Carrot  2
  • Red Onion 1
  • Mayo 4 Tablespoons
  • Apple Cider Vinegar 3 Tablespoons
  • Sea Salt 1 Tablespoon
  • Black Pepper 2 Teaspoons
  • Dried mint 0.5 Teaspoon  



Start by setting the grill up for indirect grilling with coals placed either side of the meat in the middle (see picture below). Season with sea salt and pepper and place on the grill. You are aiming for a cooking temperature of 140c for 2hrs 30mins. To reach this temperature adjust the top and bottom vents.


While the ribs are cooking make the slaw by finely chopping the cabbage, carrot, apple and onion as thinly as possible. Add the mayo, apple cider vinegar and mint along with the seasoning. Mix well and set aside.


The BBQ sauce is as simple as the slaw. Simply add all the ingredients to a pot and heat on a low setting. Stir until combined and set aside.


After two hours of cooking, baste the ribs with the BBQ sauce. I only flavoured 2 out of the 3 racks due to my wife's aversion to chilli! Place the lid back on the BBQ and cook for another 15 minutes then repeat.


Serve with the fresh slaw and and don't be afraid to get messy! 


Hope you enjoy,