Barbecue ribs with coleslaw

What can I say…I think most of the people on this planet love at least one of these meals. If I should pick one, probably I would go for coleslaw, but of course, they are going very well together too.

The sticky, spicy ribs, that are slightly sweet, glazed with a barbecue sauce, are a great option when you have time to slowly enjoy your dinner during a weekend evening. And the coleslaw is so refreshing, crispy, full of vitamins, colors and flavors.

It took me a while to find the perfect balance for the barbecue sauce and the coleslaw dressing, but it was worth it. It’s a well-balanced dish, a traditional combination of ingredients, that people would order in a restaurant. But I think it’s much better to learn how to prepare our restaurant favorites at home.  Honestly, it’s not a light dish, so after this dinner probably most of you will lie on their sofa or bed asking for some fresh air and water. But sometimes we can cheat a little bit and leave the healthy lifestyle for the weekdays and enjoy a colorful dinner on a weekend. And by the way, you can leave the potatoes out of this meal. In this case meat and veggies without any carbs sounds healthy to me!

Barbecue ribs


  • 1 kg pork ribs
  • 0,5 kg beef ribs
  • salt and pepper

I use two types of meat – pork and beef, only because I wanted to compare them. As per my taste pork is better, the flavor of the beef is a bit too strong for this dish. But of course, you can go ahead with your favorite and use this glaze for any other kind of meat.

For the barbecue glaze:

  • 1 onion chopped
  • 2 garlic gloves
  • 2 tbsp olive oil
  • 3-4 tbsp of brown sugar
  • 500 gr tomato pulp
  • 3-4 tbsp of soy sauce
  • 1-2 tbsp of Worcester sauce
  • salt and pepper
  • 1 teaspoon of sweet paprika powder
  • 1/4 teaspoon of cayenne pepper
  • 2-3 tbsp apple cider vinegar
  • 6-8 tbsp ketchup
  • 2-3 tbsp tomato puree


Barbecue glaze:

  1. Chop the onions and crush the garlic.
  2. Pre-heat your frying pan at a medium heat, add the olive oil and the onion. Fry for about 5 minutes, then add the garlic, fry for 1 more minute.
  3. Add all the herbs and spices, then add the sugar and cook until the sugar has melted. Add the vinegar and let it evaporate.
  4. Add the tomato puree, then the tomato pulp, the ketchup, soy and Worcester sauce and stir it all together. Boil it and put it to a low heat and simmer for about 20-30 minutes to thicken up the sauce.


  1. Season both sides of the ribs with salt and pepper and cover with the glaze. Let it chill for 2 up to 6 hours.
  2. Then take it out of the fridge and place the meat-side up into a large roasting plate which was previously covered with a foil (foil should cover the tray and long enough to cover the meat in order to enclose it).
  3. Pre -heat the oven to 130C fan and put the ribs into the oven for 2,5 hours.
  4. Then uncover the meat by removing the top side of the foil and increase the heat until 160C fan and cook for 20 more minutes.




  • 1 small head of green cabbage or ½ head of a big cabbage
  • 1-2 carrots
  • 1 tbsp salt
  • minced flat leaf parsley leaves


  • 5 tbsp of mayonnaise
  • 1-2 tbsp white wine or apple cider vinegar
  • 1 tbsp brown sugar
  • 1/2 teaspoon salt
  • 1-2 tbsp sour cream
  • 50 ml of cream


  1. Chop the cabbage and the parsley leaves, great the carrots, put the salt and the freshly grounded pepper and mix well. Leave for about 10-15 minutes.
  2. Prepare the dressing – mix all the ingredients with a whisk and put on the top of the chopped cabbage.

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