FlavCity’s Baby Back Ribs

FlavCity’s Baby Back Ribs


1 baby back ribs (rack of, or St. Louis style ribs)
3 ounces rub (spice, recipe below)
4 ounces lager (style beer or apple cider)
1 tablespoon worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
bbq sauce (store bought or homemade, recipe below)
1 teaspoon kosher salt
1 1/4 tablespoons finely ground coffee
1 tablespoon ancho powder
1/2 tablespoon smoked paprika
1/2 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 tablespoon light brown sugar
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 cup ketchup
1/2 cup bourbon whiskey
1/4 cup light brown sugar
2 tablespoons honey
3 tablespoons molasses
1/2 cup water
1/4 teaspoon red pepper flakes
2 tablespoons low sodium soy sauce
2 tablespoons worcestershire sauce
1 tablespoon dijon mustard
3 tablespoons apple cider vinegar
1/2 head red cabbage (finely sliced)
1/2 head napa cabbage (finely sliced)
3 carrots (peeled and grated)
1/2 bunch green onions (finely sliced)
1/4 cup raisins
1/2 cup mayonnaise
1/2 lime
1 teaspoon low sodium soy sauce
1/4 teaspoon toasted sesame oil
1/4 teaspoon kosher salt
cracked black pepper (Freshly)


1 ​“To make the coffee spice rub, combine all of the ingredients in a bowl and mix to combine. Season both sides of the ribs with a generous amount of spice rub and store in the fridge at least 3 hours, preferably overnight.
2Pre-heat oven to 235 degrees. Season the ribs with half a teaspoon of salt on both sides. In a measuring cup, combine the beer or cider and next 3 ingredients, mix and set aside. Place ribs, meaty side up, on a double lined tin foil sheet and seal up all but one end. Pour the beer mixture into the open end of the foil, make sure it distributes to the bottom, seal the tin foil, and put on a baking sheet in the oven for 2.5 hours.
3While the ribs are cooking, make the BBQ sauce by adding all of the ingredients to a heavy bottom pot and bring to a simmer. Cook for 30 minutes, stirring frequently. Adjust for seasoning along the way, it may need more red pepper flakes or brown sugar. When done, set aside or store in fridge for 7 days.
4To make the slaw, add the red cabbage and next 4 ingredients to a large bowl, mix well and keep in the fridge until ready to serve. To make the dressing, add the mayo and next 3 ingredients to a bowl along with a ¼ teaspoon of salt and a couple cracks of pepper. Whisk well, adding 1-2 tablespoons of water to make the dressing pourable. Check for seasoning, you want the flavor to be the acidic side, so you may need more lime juice. When ready to eat, mix the slaw with just enough dressing to coat everything thoroughly. To prevent the slaw from getting soggy, try to toss it with the dressing right before you eat it.
5Take ribs out of the oven but leave in the foil. Brush on a generous amount of BBQ sauce on the top side of the ribs and put under the broiler for 5-7 minutes until bubbly and sticky. Cut ribs into portions and serve with extra BBQ sauce and the dressed slaw.”
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NutritionView more



Calories670Calories from Fat150
Total Fat17g26%
Saturated Fat3g15%
Trans Fat
Calories from Fat150
Total Carbohydrate105g35%
Dietary Fiber9g36%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.