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BBQ Beef Ribs with Tangy Coleslaw
Created by: Howcan Team
Ingredients
- 3 lbs beef ribs
- 1 cup BBQ sauce
- 1/4 cup brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup apple cider vinegar
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 head green cabbage, shredded
- 2 carrots, grated
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 1/2 tsp black pepper to create a dry rub.
- Rub the dry rub all over the beef ribs, ensuring they are evenly coated.
- Place the ribs on a baking sheet and cover tightly with aluminum foil. Bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and starts to pull away from the bones.
- While the ribs are cooking, prepare the BBQ sauce by mixing 1 cup BBQ sauce with 1/4 cup apple cider vinegar in a small saucepan. Heat over low heat for 5 minutes, then remove from heat and set aside.
- In a large bowl, prepare the tangy coleslaw by combining 1/4 cup mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp honey. Mix well.
- Add the shredded cabbage, grated carrots, thinly sliced red onion, and chopped parsley to the bowl. Toss to coat the vegetables with the dressing. Season with salt and pepper to taste.
- Once the ribs are cooked, remove them from the oven and brush them with the prepared BBQ sauce. Return the ribs to the oven and broil for 5-7 minutes, or until the sauce is caramelized and sticky.
- Serve the BBQ beef ribs hot with a generous side of tangy coleslaw. Enjoy!
BBQ beef ribs have a rich history dating back to the early days of American barbecue. This dish has its roots in the Southern United States, where pitmasters would slow-cook beef ribs over open flames, infusing them with smoky flavor and tenderness. The tradition of serving these succulent ribs with a side of tangy coleslaw has become a beloved classic. Chefs like Aaron Franklin of Franklin Barbecue in Austin, Texas, have elevated the art of smoking beef ribs to perfection, drawing BBQ enthusiasts from far and wide. The key to this dish lies in the slow smoking process, which allows the meat to become fall-off-the-bone tender while developing a mouthwatering crust. For the coleslaw, a balance of tangy vinegar, creamy mayonnaise, and crisp cabbage is essential. Today, some of the best BBQ beef ribs with tangy coleslaw can be found in renowned barbecue joints across the South, where pitmasters honor the time-honored tradition of slow-cooked, flavorful ribs paired with refreshing coleslaw.
200 min
4 servings
650 calories
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