Father's Day Memphis BBQ Ribs with Poppy Seed Slaw
with green beans and honey butter rolls
$14.95 per serving
Prep & Cook Time:45-55 min.
Cook Within:6 days
A note about serious food allergies
We're sure Dad really appreciates that new golf shirt or necktie you got for him, but for a truly memorable Father's Day, try these Memphis BBQ ribs on for size. If you wanted baby back ribs as tender as these, you'd have to spend the better part of your day tending to a grill. We've gotten the hard part out of the way. Just 20 minutes in the oven and a quick brush of tangy BBQ baste are all you need to serve up these pull-apart tender, lip-smackin' ribs. Served next to a creamy poppy seed slaw, fresh green beans, and buttery rolls, Father's Day just got leveled up.
Trim ends off green beans. Combine apple cider vinegar and half the BBQ spice rub in a small bowl. Place butter and honey in a small pan and melt over low heat until combined. Remove ribs from packaging and discard any fat or liquid. On a separate cutting board, cut ribs into two equal-sized half-racks.
Bake the Ribs
Place ribs on prepared baking sheet. Brush both sides with half the BBQ rub-vinegar mixture and sprinkle with remaining dry rub (reserve a pinch for garnish). Bake ribs 10 minutes, remove from oven, and brush with remaining BBQ rub-vinegar mixture. Return baking sheet to oven (along with second baking sheet prepared in next step) and cook 10 minutes, or until ribs reach a minimum internal temperature of 165 degrees and are slightly caramelized.
Bake Beans and Rolls
While ribs bake first 10 minutes, place green beans on one half of second baking sheet and toss with 2 tsp. olive oil and a pinch of salt. Place rolls on other half of baking sheet and brush with honey butter. Place baking sheet in oven with ribs. Bake 10 minutes, or until beans are crisp tender and rolls are browned.
Make Poppy Seed Slaw
Combine slaw mix and poppy seed dressing in a mixing bowl. Season to taste with ¼ tsp. salt and a pinch of pepper.
Plate the Dish
Serve meal family style with ribs on a platter and green beans, rolls, and slaw on separate plates. Garnish ribs with reserved dry rub. The flavorful dry rub and low, slow cooking means these juicy ribs don't even need a sauce!