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+ servings

BBQ Ribs & Broccoli Slaw

Servings 4 adults


  • 2 racks St. Louis pork ribs membrane removed
  • 1/4 cup yellow mustard

For the rub

  • 1/4 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp ground cumin
  • 2 tsp pepper

For the broccoli slaw

  • 2 packs broccoli slaw mix
  • 1/4 purple onion diced
  • 1 cup cheddar cheese grated
  • 6 strips bacon cooked, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup dried cranberries
  • 3/4 cup mayo
  • 1/2 cup sugar
  • 1/4 cup lemon juice
  • salt
  • pepper


  • Set your grill or smoker to 250. If using a gas grill, set it to low. Cover the grate with tin foil.
  • Mix all the rub ingredients together. Rub the ribs all over the outside with the mustard, then sprinkle on the rub to coat evenly.
  • Set the ribs in the grill/smoker, on top of the foil, and cook for about 3 hours, or until the meat starts to pull up from the bones.
  • Remove the foil, brush the ribs with bbq sauce and grill on direct heat for 2 minutes on each side. Brush with bbq sauce one last time for cutting and serving.

Make the broccoli slaw

  • In a small bowl, whisk together the mayo, sugar, lemon juice, and a pinch each of salt and pepper.
  • In a large bowl, toss together the slaw mix, onion, cheese, bacon, sunflower seeds, and cranberries. Add the dressing, a few tablespoons at a time, and toss to coat evenly. You may not need to use all the dressing. Serve cold.