Spicy Pork Ribs with Tangy Slaw Recipe

Name: Spicy Pork Ribs with Tangy Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 racks baby back ribs; 1 tablespoon ground cumin; 1 tablespoon paprika; 2 teaspoons red pepper flakes; Salt and freshly ground black pepper; 1 (12-ounce) bottle light beer (recommended: Miller MGD 64); 1 lemon, zested; 2 tablespoons tomato paste; 2 Roma tomatoes, chopped; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1/2 yellow onion, sliced; 2 cloves garlic, chopped; 2 limes, juiced; 2 avocados, diced; 1 cabbage head, shaved; 1 cucumber, seeded and shaved; 1 fennel bulb, shaved; 1 jalapeno, diced; 1 bunch fresh cilantro, chopped; 1/2 red onion, shaved; Salt and freshly ground black pepper

Servings: persons

6 racks baby back ribs
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons red pepper flakes
Salt and freshly ground black pepper
1 (12-ounce) bottle light beer (recommended: Miller MGD 64)
1 lemon, zested
2 tablespoons tomato paste
2 Roma tomatoes, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 yellow onion, sliced
2 cloves garlic, chopped
2 limes, juiced
2 avocados, diced
1 cabbage head, shaved
1 cucumber, seeded and shaved
1 fennel bulb, shaved
1 jalapeno, diced
1 bunch fresh cilantro, chopped
1/2 red onion, shaved
Salt and freshly ground black pepper

1
For the ribs: Preheat the oven to 400 degrees F.
2
Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper.
3
Let sit 30 minutes.
4
In the meantime, whisk together the beer, lemon zest and tomato paste.
5
Pour over the ribs.
6
Scatter the ribs with the tomatoes, bell peppers, onions and garlic.
7
Cover tightly with foil and bake 3 hours.
8
While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up.
9
Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper.
10
Cover and refrigerate.
11
To prepare: Preheat a grill to medium-high heat.
12
Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes.
13
Serve the ribs with the slaw on the side.
14
This recipe was created by a contestant during a cooking competition.
15
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 racks baby back ribs, 1 tablespoon ground cumin, 1 tablespoon paprika, 2 teaspoons red pepper flakes, and more.

Yes, Spicy Pork Ribs with Tangy Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Pork Ribs with Tangy Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions