BBQ Ribs with Coleslaw in the Crockpot feature tender pork ribs glazed with smoky BBQ sauce, slow-cooked to perfection. Paired with a creamy, tangy coleslaw of cabbage and carrots, this hearty duo offers a balance of rich, savory flavors and crisp freshness—ideal for a comforting, crowd-pleasing meal.
Recipe Tips and Tricks
- Rib Prep: Remove the membrane from the ribs—peel it off the back for tender bites; use a paper towel for grip.
- Sauce Layering: Brush ribs with BBQ sauce before and after cooking—locks in flavor and adds a sticky finish.
- Low and Slow: Cook on low for 8 hours—ensures fall-off-the-bone texture; high works but may toughen slightly.
- Coleslaw Chill: Make coleslaw ahead and refrigerate—flavors meld and it stays crisp; toss just before serving.
- Broil Finish: Pop ribs under the broiler for 3-5 minutes after slow cooking—caramelizes the sauce for extra yum.
Why You’ll Love This Recipe
You’re going to absolutely adore this BBQ Ribs with Coleslaw Crockpot Recipe—it’s a match made in heaven that’ll bring all the smoky, savory joy of a BBQ right to your table with almost no effort! Imagine the mouthwatering aroma of pork ribs simmering all day in a rich, tangy BBQ sauce, getting so tender they practically fall off the bone, paired with a cool, creamy coleslaw that’s bursting with crisp cabbage, sweet carrots, and a zesty dressing that cuts through the richness like a dream. You’ll love how this recipe takes the classic BBQ experience and makes it so easy with the slow cooker—no grill needed, no fuss—just pop the ribs in and let them transform while you kick back. It’s perfect for those lazy weekends when you want a hearty meal that feels like a celebration, or a busy day when you crave something delicious without the work. The ribs come out juicy and packed with that smoky-sweet flavor, while the coleslaw adds a refreshing crunch that balances every bite—together, they’re a duo that’s pure comfort food magic. Serve the ribs hot from the crockpot, pile that coleslaw on the side, and watch everyone dig in with delight—maybe with some cornbread or fries to round it out. The slow cooker does all the heavy lifting, turning simple ingredients into a meal so tasty you’ll be amazed it was this easy. This isn’t just a dish—it’s a BBQ ribs and coleslaw party that’ll have you savoring every tender, tangy bite and licking your fingers for more!
BBQ Ribs with Coleslaw
Tender BBQ ribs with smoky sauce, paired with creamy coleslaw.
Ingredients
For the Ribs
- 3 pounds pork ribs (baby back or spare)
- 1.5 cups BBQ sauce
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Coleslaw
- ½ head green cabbage, shredded (about 4 cups)
- 2 medium carrots, shredded (about 1 cup)
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Hey there, let’s get this BBQ Ribs with Coleslaw Crockpot Recipe going—it’s going to be a smoky, tender feast! First, let’s tackle those ribs—grab your pork ribs and flip them over to the bony side. See that thin, shiny membrane? Slide a knife under it, grab it with a paper towel, and peel it off—it’s a little tricky, but it makes the ribs so much tenderer! In a small bowl, mix the brown sugar, garlic powder, and smoked paprika into a quick rub. Sprinkle it all over the ribs, giving them a good pat to stick it on, then place them in your slow cooker—stack them if needed, but try to keep them cozy in a single layer.
- Now, pour about 1 cup of that BBQ sauce over the ribs—save the rest for later—and spread it around with a brush or your hands (messy but fun!). Pop the lid on your crockpot, set it to low for 8 hours (or high for 4-5 if you’re short on time), and let it work its magic. Your kitchen’s going to fill with the most incredible smoky-sweet aroma—pure BBQ bliss!
- While the ribs cook, let’s whip up that coleslaw—it’s super easy! Shred your cabbage (a food processor or sharp knife works) and carrots into a big bowl—aim for about 4 cups of cabbage and 1 cup of carrots. In a smaller bowl, whisk together the mayo, apple cider vinegar, honey, and a pinch of salt and pepper—taste it, tweak if you want it tangier or sweeter. Pour that creamy dressing over the veggies and toss it all together until everything’s coated. Cover it and pop it in the fridge to chill—the flavors get even better as it sits!
- When the ribs are done, lift the lid—they should be tender and pulling away from the bone. Carefully transfer them to a baking sheet, brush on that extra ½ cup of BBQ sauce, and pop them under the broiler for 3-5 minutes—watch closely, you want that sauce sticky and caramelized, not burnt! Let them rest a minute while you grab that coleslaw from the fridge.
- Serve it up hot—pile those saucy ribs on a plate, add a big scoop of cool, creamy coleslaw on the side, and dig in! You’ve just made a BBQ Ribs with Coleslaw combo that’s tender, tangy, and oh-so-delicious—enjoy every smoky, crunchy bite!
Notes
- Remove rib membrane—key to tender bites; don’t skip it!
- Broil ribs for that sticky finish—takes it up a notch.
- Coleslaw best chilled—make it early for max flavor!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1123Total Fat 84gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 43gCholesterol 246mgSodium 1117mgCarbohydrates 43gFiber 3gSugar 34gProtein 50g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pork Ribs: Baby back or spare ribs (2-3 pounds)—baby back for tenderness, spare for meatiness; fresh or thawed.
- BBQ Sauce: Store-bought (like Sweet Baby Ray’s) or homemade (1.5 cups)—smoky and tangy; pick your favorite.
- Brown Sugar: Light or dark (2 tablespoons)—sweetens the ribs; adds caramel depth to the sauce.
- Garlic Powder: For savory warmth (1 teaspoon)—blends into the rub; fresh garlic works too.
- Smoked Paprika: Smoky flavor (1 teaspoon)—elevates the BBQ vibe; regular paprika substitutes.
- Cabbage: Green cabbage (½ head)—shredded for coleslaw; crisp and sturdy.
- Carrots: Fresh carrots (1-2 medium)—shredded for sweetness and color; pre-shredded saves time.
- Mayonnaise: Full-fat mayo (½ cup)—creamy coleslaw base; light mayo works but less rich.
- Apple Cider Vinegar: Tangy kick for coleslaw (2 tablespoons)—brightens it up; white vinegar substitutes.
- Honey: Sweetens coleslaw dressing (1 tablespoon)—balances acidity; optional but lovely.
Variations and Substitutions
- Rib Type: Use beef ribs or country-style pork—beef for bolder flavor, country-style for chunkier bites.
- Sauce Swap: Try spicy BBQ or honey BBQ—spicy for heat, honey for extra sweetness.
- Sugar Options: Use maple syrup or molasses—maple for a twist, molasses for deep richness.
- Spice Variations: Add chili powder or cayenne to the rub—chili for warmth, cayenne for a kick.
- Coleslaw Veggies: Mix in red cabbage or bell peppers—red for color, peppers for crunch.
- Dressing Alternatives: Use Greek yogurt or sour cream instead of mayo—yogurt for tang, sour cream for creaminess.
- Vinegar Swap: Try balsamic or rice vinegar—balsamic for depth, rice for mild sweetness.
- Low-Carb Option: Skip coleslaw dressing sugar, serve ribs alone—keeps the BBQ vibe lighter.
- Gluten-Free: Ensure BBQ sauce is gluten-free—check labels or make your own.
- Veggie Boost: Add onions or peppers to the ribs—toss in the crockpot for extra flavor.
Storage Options
- Refrigerator: Store ribs and coleslaw separately in airtight containers in the fridge—ribs up to 4 days, coleslaw up to 2-3 days.
- Freezer: Freeze cooked ribs (without sauce) for up to 3 months—thaw in the fridge, reheat with fresh sauce; coleslaw doesn’t freeze well.
- Make-Ahead: Prep ribs with rub and make coleslaw dressing the night before—store in the fridge, assemble in the morning.
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