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Texas-style ribs, BBQ sauce and slaw recipe

Texas-style ribs, BBQ sauce and slaw recipe

23 ratings

Ribs are back on the menu this summer – tender, succulent and slathered in a sweet and sticky sauce, it's hard to look past these for your barbecue centrepiece. Serve with a fresh, crunchy slaw for the authentic Texas BBQ experience. See method

  • Serves 10
  • Takes 3 hrs
  • 568 calories / serving
  • Dairy-free


  • 20g sea salt flakes
  • 20g cracked black pepper
  • 3 tsp garlic powder
  • 3 tsp onion granules
  • 2½ tsp smoked paprika
  • 2 x 700g packs pork ribs

For the BBQ sauce

  • 1 onion, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 celery sticks, thinly sliced
  • 2 garlic cloves
  • ½ green chilli, finely chopped
  • ½ lemon, sliced
  • 900g ketchup
  • 110g brown sugar
  • 110g Worcester sauce
  • ½ tbsp smoked paprika

For the slaw

  • 300g white cabbage, cored and thinly sliced
  • 200g carrots, coarsely grated
  • 1¼ tbsp white wine vinegar
  • 225g mayonnaise
  • ½ tsp cracked black pepper
  • ¼ tbsp granulated sugar

Each serving contains

  • Energy

  • Fat

    38g 54%
  • Saturates

    13g 65%
  • Sugars

    36g 39%
  • Salt

    3.8g 63%

of the reference intake
Carbohydrate 40.6g Protein 18.3g Fibre 4g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Combine the sea salt, pepper, garlic powder, onion granules and paprika in a deep roasting tin and evenly coat the ribs. Add 230ml water and cover tightly with a double layer of foil, then cook for 3 hrs.
  2. Meanwhile, make the BBQ sauce. Put the onion, pepper and celery in a large, deep pan with 70ml water, cover, bring to the boil, then reduce the heat and cook for 30 mins. Add the garlic cloves, re-cover and cook for 30 mins more, stirring occasionally. Remove from the heat, allow to cool a little and blitz with a stick blender until smooth. Add the remaining sauce ingredients and 85ml water, mix  well and return to the heat. Bring to a simmer, stirring regularly so that the sugar dissolves. Continue to simmer for 1½ hrs until reduced by a quarter and thickened. Remove the lemon slices with a slotted spoon and discard.
  3. Mix the slaw ingredients together in a large bowl. Cover and transfer to the fridge for 1 hr.
  4. Heat the barbecue until the flames have died down and the coals are white and ashy, or a griddle pan until smoking. Spoon 1 tbsp of the BBQ sauce over each cooked rib. Finish the ribs on the barbecue or griddle for 15-20 mins, turning occasionally, until they are sticky and glazed. Serve with extra BBQ sauce and the slaw on the side.

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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