Skeleton Ribs with Corn on the Cob and Coleslaw
Equipment
- Baking sheet
- Oven
- Large pot
- Mixing bowl
Ingredients
- 2 racks baby back ribs
- 1 cup barbecue sauce
- 4 ears corn on the cob
- 2 tablespoons butter
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Preheat the oven to 300 degrees. Place the ribs on a baking sheet and brush them evenly with the barbecue sauce.
- Bake the ribs for about 2 hours until the meat is tender and pulls away from the bone easily.
- While the ribs cook, bring a large pot of water to a boil. Add the corn and cook for 5 to 7 minutes until tender. Drain and toss with the butter.
- In a mixing bowl, combine the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir until the vegetables are coated.
- Remove the ribs from the oven. On a large platter, arrange the racks so the bones form a skeleton shape. Serve the corn and coleslaw on the side.
Notes
Brush a second coat of barbecue sauce on the ribs right after baking if you want extra stickiness. The coleslaw tastes best when made at least 30 minutes ahead so the flavors blend. Leftovers keep in the fridge for two days in covered containers. Reheat the ribs in a low oven to keep them from drying out.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Oven, Large pot, Mixing bowl
Cuisine: American
Equipment: Baking sheet, Oven, Large pot, Mixing bowl