Oven method — keeps the ribs tender, sauce sticky, and beans flavorful, just like a backyard BBQ.
BBQ Ribs with Red beans and Coleslaw
Meal credits 1
Keto/Paleo Option Available
Fall-off-the-bone BBQ ribs glazed in a smoky-sweet sauce, served with hearty red beans and a crisp, creamy coleslaw — a local take on Southern comfort with island soul.
Ingredients
Babyback ribs, seasoning, bbq sauce, red cabbage, white cabbage, carrots, red beans, white onions, celery, green bell peppers, liquid smoke, organic honey, avocado mayo, greek yogurt, white vinegar, garlic, scallions, green apple & limes.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 453 | 336 |
| Fat | Grams | 27 | 21 |
| Carb | Grams | 17 | 8 |
| Protein | Grams | 22 | 18 |
Heating Instructions
Add the coleslaw after heating for crunch. Brush a little extra BBQ sauce or drizzle honey on the ribs for an irresistible glaze.
Remove coleslaw first. Heat ribs and beans 2½–3½ minutes on medium-high, covered or vented. Let rest 1 minute before serving. Add coleslaw cold or room temp.
Remove coleslaw. Preheat to 370°F. Heat ribs and beans 5–6 minutes, flipping ribs halfway for even heating. Serve with cold coleslaw.
Remove coleslaw. Preheat to 375°F. Place ribs and beans in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes to caramelize the BBQ sauce.
Remove coleslaw. Heat 1 tsp oil in a pan on medium. Add ribs and beans, cover, and warm 3–4 minutes until hot. Serve with chilled coleslaw.