BBQ Baby Back Ribs with Blue Cheese Slaw

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be lower in sugar and preservatives.

Rub the baby back ribs with Southwestern barbecue rub on all sides until fully coated.

Rub the spare ribs with Chinese five spice and salt.

Ask your butcher to remove all the sinew from the ribs.

Soak hickory chips in water and prepare the grill for smoking.

Place the ribs on the grill and smoke for at least 1.5 hours.

While the ribs are smoking, slice green cabbage, red cabbage, green onions, and carrots for coleslaw.

Whisk together mayonnaise, grainy mustard, Dijon mustard, apple cider vinegar, salt, and pepper for the dressing.

Crumble Point Reyes blue cheese into the dressing mixture but do not mix yet to avoid wilting the coleslaw.

After 1.5 hours of smoking, increase the grill heat to 450-550 degrees Fahrenheit.

Caramelize the ribs on the grill, basting them with Heinen's barbecue sauce for baby backs and a mixture of Hoisin sauce and honey for spare ribs.

Prepare the coleslaw by mixing the sliced vegetables with the dressing just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary