Ingredients
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1 Coleslaw Mix Or Cabbage Diced
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1/2 Cup Walden Farms Coleslaw Dressing
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1/4 Cup Mayo
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1 tsp Powdered Mustard
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1 tbsp Bluetop Brand Garlic Hatch Hot Sauce
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Salt
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Pepper
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Garlic Powder
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Paprika
Directions
The Best Smoked Baby Back Ribs and Coleslaw
A picture says 1000 words. So before you start reading, I ask you to take a look at the picture on the top left. Looks delicious, doesn’t it? I gather your answer is yes, but even if it’s not, keep reading! We’ve got a recipe that is sure to tickle your taste buds.
Here you’ve found the best smoked baby back ribs and coleslaw recipe, which is incredibly simple to make. The end result is meat that is moist and tender and the coleslaw’s secret ingredient (Bluetop Brand Garlic Hatch Hot Sauce) gives this side dish a wonderful, warm kick. Smoking the ribs also gives the meat a flavor that can never be achieved by grilling or baking.
It’s up to you whether you choose to use pork or beef ribs, as both are perfect for this recipe. They are also both high in protein, so you’ll be consuming the essential amino acids needed to build muscle. They also contain selenium, zinc and vitamin B-5, which are wonderful for boosting the immune system and helping with thyroid health.
The rub in this recipe, which includes garlic powder and paprika, gives the meat a rich flavor, whilst a tablespoon of brown sugar will help caramelize the meat. Ever wondered why ribs have that sticky, yummy exterior? Well, that’s all down to the brown suga substitute. As the dish also smokes for 4 hours, it really helps those flavors build and infuses the meat with a range of delicious tastes.
This recipe is perfect for anyone looking for a keto weekend treat, which can often be hard to find! So dig in and make sure you let us know in the comments if you have any additional tips! And no need to thank us, this one’s on us!
Steps
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1
Done
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For the Ribs:I rubbed the ribs with pepper, salt, garlic powder, cayenne pepper, ginger powder, paprika, and some granular swerve and 1 tbsp brown sugar substitute. Smoked them in the smoker at 225 for 4 hours with Jack Daniels barrel chips and Apple Wood, wrapped in foil the last 1-2 hours, then opened the foil for the last 30 to crust up the bark. Topped with guys sugar-free bbq and some blue top brand buffalo cayenne hot sauce. |
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2
Done
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For the Slaw:Mix together the Coleslaw Mix Or 1 Cabbage Diced, 1/2 Cup Walden Farms Coleslaw Dressing, 1/4 Cup Mayo, 1 tsp Powdered Mustard and 1 tbsp Bluetop Brand Garlic Hatch Hot Sauce. Salt, Pepper, Garlic Powder To Taste, Paprika on top at the end if you're fancy :) |
