Father’s Day Memphis BBQ Ribs with Poppy Seed Slaw with green beans and honey butter rolls
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 8 oz. Green Beans
- 2 fl. oz. Apple Cider Vinegar
- 3 Tbsp. BBQ Spice Rub
- ⅗ oz. Butter
- 3/4 oz. Honey
- 1 Sous Vide Baby Back Ribs
- 2 Parbaked Dinner Rolls
- 8 oz. Slaw Mix
- 3 fl. oz. Poppy Seed Dressing
Directions
-
Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Prepare two baking sheets with foil and cooking spray.
-
Trim ends off green beans. Combine apple cider vinegar and half the BBQ spice rub in a small bowl. Place butter and honey in a small pan and melt over low heat until combined. Remove ribs from packaging and discard any fat or liquid. On a separate cutting board, cut ribs into two equal-sized half-racks.
-
Place ribs on prepared baking sheet. Brush both sides with half the BBQ rub-vinegar mixture and sprinkle with remaining dry rub (reserve a pinch for garnish). Bake ribs 10 minutes, remove from oven, and brush with remaining BBQ rub-vinegar mixture. Return baking sheet to oven (along with second baking sheet prepared in next step) and cook 10 minutes, or until ribs reach a minimum internal temperature of 165 degrees and are slightly caramelized.
-
While ribs bake first 10 minutes, place green beans on one half of second baking sheet and toss with 2 tsp. olive oil and a pinch of salt. Place rolls on other half of baking sheet and brush with honey butter. Place baking sheet in oven with ribs. Bake 10 minutes, or until beans are crisp tender and rolls are browned.
-
Combine slaw mix and poppy seed dressing in a mixing bowl. Season to taste with ¼ tsp. salt and a pinch of pepper.
-
Serve meal family style with ribs on a platter and green beans, rolls, and slaw on separate plates. Garnish ribs with reserved dry rub. The flavorful dry rub and low, slow cooking means these juicy ribs don’t even need a sauce!