BBQ Baby Back Ribs with Slaw & Baked Corn
Slow-cooked until tender and finished with a rich BBQ glaze, these baby back ribs are made for relaxed, hands-on eating.
Served with fresh slaw and baked corn, it’s a complete, crowd-pleasing meal that’s perfect for weekends or casual gatherings.
15 Mins. 2.5 Hrs. 3-4
🛒 Ingredients:
For the Ribs:
- 1.6kg US Baby Back Ribs
- 2 tbsp olive oil
- 2 tbsp BBQ dry rub (or mix of paprika, garlic powder, brown sugar, salt, pepper)
- ½ cup BBQ sauce (for basting)
For the Slaw:
- 2 cups shredded cabbage
- 1 carrot, grated
- 2 tbsp mayo
- 1 tsp apple cider vinegar
- Salt & pepper to taste
For the Baked Corn:
- 2–3 corn cobs
- 1 tbsp butter
- Pinch of salt
- Optional: chili flakes or grated cheese
👨🍳 Instructions:
- Prep the ribs: Pat ribs dry, rub with olive oil and dry rub. Wrap in foil and bake at 150°C for 2 hours.
- Finish with sauce: Unwrap, baste with BBQ sauce, and grill or broil for 10–15 mins until caramelized.
- Make the slaw: Toss cabbage and carrot with mayo, vinegar, salt, and pepper. Chill until serving.
- Bake the corn: Wrap corn in foil with butter and salt. Bake at 180°C for 30 mins. Add chili or cheese if desired.
🍽️ Serving Suggestions:
- Slice ribs and serve with slaw and corn on the side
- Add pickles or potato wedges for extra indulgence
- Great for weekend BBQs or casual dinner parties
✨ Pro Tip:
For extra tenderness, remove the silver membrane from the back of the ribs before seasoning. It helps the rub penetrate and makes the ribs easier to eat.
After cooking, follow these resting meat tips to ensure juicy ribs.
This recipe uses:
