BBQ Ribs and Slaw

Terry John Zila is the creator of He is an expert at making pies, tarts, cookies, bars and other tasty desserts. But it’s not sweet treats he loves to toss in the oven. He stopped by to share a baked dry rub ribs recipe served with gingered carrot slaw.

Gingered Carrot, Cabbage and Jícama Slaw with Red Bell Peppers


  • ½ small head purple cabbage, cored and thinly sliced
  • ½ pound carrots, shredded
  • ½ pound jícama, cut into ? inch match sticks
  • 2 red bell peppers, cored, seeded and julienned
  • 6 tablespoons finely chopped pickled ginger
  • 2 tablespoon finely chopped fresh peeled ginger
  • 2 teaspoon kosher salt
  • 6 tablespoons cider vinegar
  • 2 tablespoon rice vinegar
  • ½ cup sugar
  • 1 teaspoon red pepper flakes
  • ¼ cup scallions, thinly sliced

1. Toss together cabbage, carrots, jicama and red bell peppers and allow to stand.

2. In a medium saucepan, combine the fresh and pickled ginger, salt, vinegars, sugar and

red pepper flakes and bring to a boil until sugar is dissolved.

3. Pour mixture over vegetables and chill for 30 minutes.

4. When ready to serve, place slaw in serving bowl and garnish with sliced scallions.

Kansas City Dry Rub Ribs


  • 2 slabs pork spare ribs, 3 pounds each

Dry Rub:

  • 2 cups brown sugar
  • ½ cup dry mustard
  • 1 tablespoon cayenne pepper
  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon salt
  • 2 tablespoons freshly ground black pepper

Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and refrigerate overnight.

If cooking on the grill, set up the grill for indirect heat. Place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with BBQ sauce. Cook until the ribs are tender, about 3 to 4 hours.

If cooking indoors, place in a roasting pan with a rack. Slather the ribs with BBQ sauce and tent a piece of aluminum foil over them. In a preheated 350°F oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 ½ to 3 hours.

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