DSC00888Easy Oven BBQ Ribs & Creamy Coleslaw

BBQ Ribs are one of my favorite summertime meals. Unfortunately, we’ve got half a foot of snow on the ground here in Pennsylvania so grilling a rack of ribs isn’t really an option. After searching Pinterest for a great recipe, I stumbled across this basic method – essentially cooking the ribs low and slow. After 5-6 hours in the oven, they literally fall off the bone. If you’ve got a serious BBQ craving, give this recipe a try. It’s insanely easy and I promise you won’t be disappointed!

Serves 3-4

For the ribs:

1 rack of babyback ribs (around 3-4 lbs)

1 Bottle of your favorite BBQ sauce (I swear by Sweet Baby Rays – great every time)

For the coleslaw:

½ cup mayonnaise

2 tsp Dijon mustard

1 tsp white or red vinegar

1 tsp sugar

Salt and pepper to taste

1 14 oz bag of shredded coleslaw mix (green and purple cabbage + carrots)

DSC00783DSC00788Preheat your oven to 250 degrees.

Cover a baking sheet with two layers of aluminum foil and spray liberally with cooking spray.

Place the rack of ribs, bone side down, on the baking sheet and brush with ½ bottle of BBQ sauce.DSC00804DSC00807DSC00810Cover the ribs tightly with another sheet of aluminum foil.

DSC00811Cook at 250 degrees for 5-6 hours.

DSC00877DSC00880Remove from the oven and remove the top piece of foil; brush with the remaining ½ bottle of sauce and broil under your oven’s highest heat setting for 5 minutes, until the ribs become browned and bubbly.

DSC00887DSC00889Enjoy!

For the coleslaw:

DSC00791DSC00796Whisk the first 6 ingredients in a bowl; add the coleslaw mix and stir to combine. Let sit in the refrigerator for at least 30 minutes before serving.

DSC00799DSC00803Enjoy!

Easy Oven BBQ Ribs & Creamy Coleslaw
 
BBQ Ribs are one of my favorite summertime meals. Unfortunately, we’ve got half a foot of snow on the ground here in Pennsylvania so grilling a rack of ribs isn’t really an option. After searching Pinterest for a great recipe, I stumbled across this basic method – essentially cooking the ribs low and slow. After 5-6 hours in the oven, they literally fall off the bone. If you’ve got a serious BBQ craving, give this recipe a try. It’s insanely easy and I promise you won’t be disappointed!
Author:
Serves: 3-4
Ingredients
  • For the ribs:
  • 1 rack of babyback ribs (around 3-4 lbs)
  • 1 Bottle of your favorite BBQ sauce (I swear by Sweet Baby Rays – great every time)
  • For the coleslaw:
  • ½ cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp white or red vinegar
  • 1 tsp sugar
  • Salt and pepper to taste
  • 1 14 oz bag of shredded coleslaw mix (green and purple cabbage + carrots)
Instructions
  1. Preheat your oven to 250 degrees.
  2. Cover a baking sheet with two layers of aluminum foil and spray liberally with cooking spray.
  3. Place the rack of ribs, bone side down, on the baking sheet and brush with ½ bottle of BBQ sauce.
  4. Cover the ribs tightly with another sheet of aluminum foil.
  5. Cook at 250 degrees for 5-6 hours.
  6. Remove from the oven and remove the top piece of foil; brush with the remaining ½ bottle of sauce and broil under your oven’s highest heat setting for 5 minutes, until the ribs become browned and bubbly.
  7. Enjoy!
  8. For the coleslaw:
  9. Whisk the first 6 ingredients in a bowl; add the coleslaw mix and stir to combine. Let sit in the refrigerator for at least 30 minutes before serving. Enjoy!

 

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