Homemade BBQ Ribs with Coleslaw and Corn on the Cob

These Homemade BBQ Ribs paired with crunchy coleslaw and sweet corn on the cob bring together the perfect medley of smoky, tangy, and fresh flavours. Whether for a summer cookout or a comfort food dinner, this combination will delight family and friends alike. Below is a step-by-step guide to help you achieve tender, flavourful ribs, a crisp side of coleslaw, and perfectly cooked corn.

Ingredients

For the BBQ Ribs

• 1.5–2 kg pork ribs (baby back or spare ribs)
• 1 tablespoon olive oil (or vegetable oil)
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika (optional, for extra smokiness)
• 1 teaspoon garlic powder (optional)
• Your favourite BBQ sauce (about 1 cup)

For the Coleslaw

• 1/2 head green cabbage, thinly shredded
• 1 carrot, peeled and grated (or julienned)
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar (or white vinegar)
• 1 teaspoon sugar (adjust to taste)
• Pinch of salt and pepper (add more if needed)

For the Corn on the Cob

• 4 ears of corn, husks removed
• Butter, as desired
• Salt, to taste

Instructions

1. Prepare and Season the Ribs

1. Preheat your oven to 150°C (300°F) if you’re cooking indoors. For a grill, preheat one zone to medium-low heat and keep another zone cool for indirect cooking.
2. Pat the ribs dry with kitchen paper. Remove the thin membrane on the underside of the ribs if still attached (this helps the ribs become more tender).
3. Rub the ribs with olive oil, then season generously with salt, pepper, and any other seasonings you like (such as smoked paprika or garlic powder).

2. Cook the Ribs

Oven Method

1. Wrap the ribs in foil or place them in a roasting dish and cover tightly with foil.
2. Roast in the preheated oven for 2–3 hours, depending on thickness, until the meat is tender and just about pulling away from the bone.
3. Carefully remove the foil, drain any excess liquid, and brush the ribs with BBQ sauce.
4. Increase the oven temperature to 200°C (400°F) or switch on the grill (broiler) setting.
5. Return the ribs to the oven for an additional 10–15 minutes, or until the sauce caramelises and becomes sticky.

Grill Method

1. Place the seasoned ribs over indirect heat on the grill. Close the lid and cook for 2–3 hours, maintaining a temperature of around 120–130°C (250–265°F).
2. In the last 30 minutes, move the ribs to direct heat if you like some char, and brush generously with BBQ sauce. Turn occasionally to prevent burning and to let the sauce caramelise.

3. Make the Coleslaw

1. While the ribs are cooking, combine the shredded cabbage and grated carrot in a large bowl.
2. In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Adjust the sweetness or acidity to suit your taste.
3. Pour the dressing over the cabbage and carrots. Toss gently until all the vegetables are coated.
4. Refrigerate until ready to serve, allowing the flavours to meld.

4. Cook the Corn on the Cob

1. Bring a large pot of water to a boil and carefully add the corn ears. Boil for about 8–10 minutes, or until the kernels are tender. Alternatively, grill the corn over medium heat, turning frequently for about 10–12 minutes, until lightly charred.
2. Drain or remove from the grill, then brush with butter and season with salt.

5. Glaze and Serve

1. When the ribs are done, let them rest for about 5 minutes. Cut them into individual portions or desired serving sizes.
2. Plate the ribs, drizzle with extra BBQ sauce if you like, and serve alongside the coleslaw and buttery corn on the cob.

Tips for the Best BBQ Ribs

• Low and slow: Cooking the ribs at a low temperature over a longer time is key to achieving tender, fall-off-the-bone texture.
• Homemade sauce: Feel free to make your own BBQ sauce if you prefer, adjusting sweetness, tanginess, and spice to suit your palate.
• Resting: Letting the ribs rest briefly after cooking helps the juices redistribute, resulting in more succulent meat.

Enjoy Homemade BBQ Ribs with Coleslaw and Corn on the Cob for a feast that captures all the charm of a classic barbecue meal. The combination of tender ribs, crisp and creamy coleslaw, and sweet corn is sure to please any crowd!