Oven-Baked BBQ Baby Back Ribs with Coleslaw

Ingredients

Quantities are for 4 servings.

• 4 1/2 lb Baby back pork ribs
• 2 tbsp Brown sugar
• 1 tbsp Paprika
• 1 tsp Garlic powder
• 1 tsp Chili powder
• 1 1/2 cups BBQ sauce
• 1 head (small) Green cabbage, shredded
• 1 each Carrots, shredded
• 1/2 cup Mayonnaise
• 2 tbsp Apple cider vinegar
• 1 tbsp Sugar
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Heat oven to 300°F. Remove the thin membrane from the back of each rack of ribs (slide a knife under it and pull it off with a paper towel for grip) — the membrane turns tough and leathery when cooked and keeps the rub from reaching the meat.
2. Mix the brown sugar, paprika, garlic powder, chili powder, salt, and pepper for a dry rub, and coat the ribs on both sides.
3. Wrap each rack tightly in foil and place on a baking sheet, meat-side up. Bake 2 to 2.5 hours, until the meat is very tender and has pulled back about 1/4 inch from the ends of the bones. (Baby backs are leaner than spare ribs and get mushy if cooked much longer.)
4. Meanwhile, make the coleslaw: whisk together the mayonnaise, apple cider vinegar, and sugar. Toss with the cabbage and carrots, season with salt and pepper, and chill at least 30 minutes so the cabbage softens slightly.
5. Carefully unwrap the ribs (the steam is hot), brush generously with BBQ sauce, and broil 3-5 minutes, until the sauce is bubbly and starting to char at the edges — watch closely so it doesn't burn.
6. Slice the ribs between the bones and serve with the coleslaw and extra BBQ sauce on the side.