Barbecue Pork Ribs with Coleslaw
Pork ribs cooked low and slow on the barbecue until the meat pulls cleanly from the bone, brushed with barbecue sauce and served with a cool coleslaw.
- Total
- 100 min
- Prep 15 · Cook 75 · Rest 10
- Serves
- 1
- Difficulty
- Medium
You'll practice: Grilling · Basting
- Savory
- No rush
- Barbecue
Instructions
-
Set up the barbecue for indirect cooking: light the coals or burners on one side only, leaving the other side empty, and aim for a steady medium-low heat of about 150 to 160°C. Close the lid and let it come up to temperature.
~10 min
Indirect heat cooks ribs gently and evenly without burning, keeping the meat tender and moist.
Grilling Set up indirect heat and keep the lid closed to maintain steady temperature. Avoid opening frequently, which causes heat loss and uneven cooking.
-
While step 1 cooks
While the barbecue heats, pat the pork ribs dry with paper towel. Rub the 2 tsp salt, 1 tsp black pepper and 2 tbsp oil all over the ribs, coating every side evenly.
~5 min
Drying the surface helps the rub adhere and promotes better browning; oil conducts heat and prevents sticking.
-
Place the ribs bone-side down on the cool side of the barbecue, away from the coals. Cover and cook for 45 minutes, turning once halfway through, until the surface is browned and the meat has started to pull back from the bone ends.
~45 min
Cooking bone-side down on the cool side lets the meat cook through slowly without charring, and turning ensures even cooking.
For fall-off-the-bone ribs, keep the barbecue lid closed as much as possible during the first 45 minutes so the heat stays steady and the ribs cook evenly.
Grilling Set up indirect heat and keep the lid closed to maintain steady temperature. Avoid opening frequently, which causes heat loss and uneven cooking.
-
Brush the ribs generously with half of the 200 ml barbecue sauce. Cover and cook for 15 minutes more, then brush with the remaining barbecue sauce and cook uncovered for a final 5 minutes until the glaze is sticky and set. The ribs are done when an instant-read thermometer inserted into the thickest part away from bone reads at least 71°C and the meat gives little resistance when pierced with a skewer.
~20 min
Brushing sauce in stages builds a sticky glaze without burning, and the final uncovered minutes set the glaze.
If your ribs are thicker or the barbecue runs cooler, add 10 to 15 minutes to the covered cooking time and rely on the thermometer reading of 71°C rather than the clock.
Grilling Set up indirect heat and keep the lid closed to maintain steady temperature. Avoid opening frequently, which causes heat loss and uneven cooking.
Basting Brush sauce in layers, letting each set before adding more. This builds a glossy glaze without burning.
-
Transfer the ribs to a board, tent loosely with aluminium foil and let them rest for 10 minutes so the juices redistribute.
~10 min
Resting allows juices to redistribute so they don't run out when carved, keeping the meat moist.
-
While step 5 rests
While the ribs rest, tip the 300 g coleslaw into a large bowl and toss with a pinch of salt and black pepper to taste. Carve the ribs between the bones and pile them onto a serving platter alongside the coleslaw.
~5 min