Dry-Rubbed Spareribs With Creamy Ranch Cabbage Slaw

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 210 min · Pork · gluten-free, keto, low-carb, high-protein

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Ingredients

• 4 lb, one rack, membrane removed pork spareribs
• 1 small head, shredded green cabbage
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 tbsp buttermilk
• 1 1/2 tbsp, chopped fresh dill
• 1 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1/2 tbsp kosher salt
• 1/2 tbsp coarse black pepper
• 1/2 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper

Method (tap to check — screen stays awake)

1. Combine the paprika, salt, pepper, garlic powder, onion powder and cayenne. Pat the rack dry and coat both sides heavily, then let it sit 30 minutes until the rub looks wet and tacky.
2. Heat the oven to 275F. Set the ribs meat-side up on a foil-lined sheet pan and cook 2 1/2 hours, until the meat has pulled back from the bone ends by about a half inch and a toothpick slides between the bones with no drag.
3. Turn the broiler on and run the rack under it for 4 to 6 minutes, watching the whole time, until the bark tightens and crackles. Rest 15 minutes before cutting.
4. Whisk the mayonnaise, sour cream, buttermilk, dill and vinegar with salt and pepper, toss with the cabbage and refrigerate at least 20 minutes so it wilts slightly and the dressing clings.
5. Cut between the bones into individual ribs and serve with a big spoonful of the cold slaw.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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