Easy Oven BBQ Ribs & Creamy Coleslaw
Author: Melissa
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!
  • 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)
  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!
Recipe by Cucina Mia at http://www.cucinamiablog.com/easy-oven-bbq-ribs-creamy-coleslaw/