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BBQ Pork Ribs, Beans, Corn, and Coleslaw

Spread a blanket on the lawn and wrangle up the ankle biters because it’s rib time! This classic All-American meal is perfect for a Fourth of July family get together before the fireworks start. Juicy, tender baby back ribs are coated with a mouthwatering rub then slathered with BBQ sauce. Bacony baked beans, fresh corn, and tangy coleslaw accompany this tastebud square dance leaving you wondering if you should just make ribs every week while the warm weather lasts.

BBQ Pork Ribs, Beans, Corn, and Coleslaw

  • Servings: 4
  • Difficulty: 5 hours
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Ingredients

  • 3 slices bacon, diced
  • ½ small yellow onion, finely chopped
  • ¼ cup + 2 tbsp brown sugar, divided
  • 4 tsp paprika
  • 1½ tsp chili powder
  • 2 tsp salt, plus more to taste, divided
  • 1 tsp dry mustard
  • 1 tsp oregano
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground pepper, plus more to taste
  • 1¼ cup (10 oz) your favorite BBQ sauce, divided
  • 2 lbs baby back pork ribs, cut to fit in a Suvie pan
  • 1 can navy beans, drained and rinsed
  • 2 tbsp molasses
  • 2 ears of corn, cut in half width-wise
  • Butter, for serving
  • 1 (14 oz) bag of coleslaw mix
  • ½ cup mayonnaise
  • ¼ cup white wine or apple cider vinegar
  • 1 tbsp granulated sugar

Directions

Combine finely chopped onion and diced bacon in a Suvie pan. Broil for 10 minutes, or until the onion is soft and bacon fat is rendered.

Meanwhile, mix together the rib rub: ¼ cup brown sugar, paprika, chili powder, 1 tsp salt, dry mustard, oregano, garlic powder, onion powder and ½ tsp ground pepper. Set aside 1 tbsp of rub for the beans.

Remove and discard membrane from pork ribs and trim any excess fat. Cut pork into individual ribs.

Season on all sides of the ribs with the spice rub (you should use all or almost all of rub for a full rack).

Place ribs in a Suvie pan and cover with a layer of parchment, then with a layer of foil.

Remove onion-bacon mixture from Suvie. Drain off the fat and discard. Stir in navy beans, the reserved 1 tbsp rib rub, molasses, 2 tbsp brown sugar and ½ cup BBQ sauce.

Place corn in the starch pan and put in the bottom right zone of your Suvie. Place pans with beans and ribs in the upper right and upper left zones of your Suvie.

Fill Suvie reservoir with water and input slow cook settings, schedule or cook immediately.

Slow Cook Settings:

Protein: LOW for 4 hours

Starch: 8 minutes

While the beans, ribs, and corn are cooking, make the coleslaw.

In a large bowl, whisk together the vinegar and granulated sugar until the sugar dissolves then whisk in 1 tsp salt, and mayonnaise. Add coleslaw mix, tossing to combine.

Cover, and place in refrigerator until ready to plate.

After the ribs have finished cooking, remove from pan and pat dry.

Pour off excess liquid and dry pan. Return ribs to pan and brush ¾ c BBQ sauce on all sides of the ribs.

Return ribs to your Suvie and broil until browned on each side, about 10 minutes a side.

Slather corn with butter and salt to taste. Season coleslaw to taste with salt and pepper. Divide ribs, beans, corn, and coleslaw evenly between plates, spooning extra sauce over the ribs. Enjoy!

Wine Pairing

There are a number of wines that will pair well with these savory and sweet pork ribs. We recommend either Pinot Noir, Zinfandel, Grenache, or if you’re feeling fun, bubbly Prosecco!

CategoriesPork
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