Cooking Tips
Sticky BBQ Glazed Ribs with Creamy Mashed Potatoes & Coleslaw
Fall-off-the-bone BBQ ribs in a smoky, sweet, tangy glaze, with fluffy garlic mashed potatoes and crunchy creamy coleslaw.
By Steak House Diaries Editorial Desk | Published | Updated | 3 min read
These ribs are the full feast: pork baby back ribs rubbed with smoky spices, cooked until the meat pulls cleanly from the bone, then lacquered with a sticky barbecue glaze until the edges caramelize. Fluffy garlic mashed potatoes and a crunchy, creamy coleslaw on the side cut through the richness. It is messy, generous food — exactly what ribs should be.
Ingredients
For the BBQ ribs: 1.5 kg pork baby back ribs; 2 tbsp olive oil; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper; 1½ tsp salt, or to taste; 1 tsp chili powder; 1 tsp dried oregano; 2 tbsp brown sugar.
For the sticky BBQ glaze: 1 cup barbecue sauce; 3 tbsp honey; 2 tbsp brown sugar; 2 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 2 garlic cloves, minced; 1 tsp smoked paprika; ½ tsp red chili flakes (optional).
For the creamy mashed potatoes: 700 g potatoes, peeled and cubed; 4 tbsp unsalted butter; ½ cup warm milk; ¼ cup heavy cream; 2 garlic cloves, minced; ½ tsp salt; ¼ tsp black pepper; 1 tbsp fresh parsley, chopped.
For the creamy coleslaw: 2 cups green cabbage, finely shredded; ½ cup purple cabbage, shredded; 1 medium carrot, grated; ⅓ cup mayonnaise; 2 tbsp Greek yogurt; 1 tbsp apple cider vinegar; 1 tsp honey; ½ tsp salt; ¼ tsp black pepper; 1 tbsp fresh parsley, chopped.
For garnishing and serving: 2 tbsp fresh parsley, finely chopped; ½ cup extra barbecue sauce for dipping; freshly cracked black pepper.
Method
Mix the smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, oregano and brown sugar. Rub the ribs all over with the olive oil, then the spice mix. Rest for 30 minutes.
Heat the oven to 160°C (325°F). Wrap the ribs tightly in foil and bake for 2–2½ hours, until the meat is tender and pulls easily from the bone.
While the ribs cook, whisk together all the glaze ingredients in a small pan and simmer gently for 5 minutes until slightly thickened.
Boil the potatoes in salted water for 15–18 minutes until tender. Drain, mash with the butter, warm milk, cream and minced garlic, then season and stir in the parsley.
Toss the cabbages and carrot with the mayonnaise, Greek yogurt, vinegar, honey, salt, pepper and parsley. Chill until serving.
Unwrap the ribs, brush generously with glaze, and grill or bake at 200°C (400°F) for 10–15 minutes, brushing with more glaze halfway, until sticky and caramelized at the edges.
Rest the ribs for 5 minutes, slice between the bones, and serve with the mashed potatoes, coleslaw and extra barbecue sauce for dipping.
Cooking Tips
The foil stage is what makes the ribs tender; the final uncovered glaze stage is what makes them sticky — do not skip either.
Brush the glaze on in layers rather than all at once, so it builds up into a proper lacquer instead of sliding off.
Let the coleslaw chill for at least 20 minutes so the cabbage softens slightly and the dressing soaks in.
Frequently asked questions
How do I know when the ribs are done?
The meat should pull back from the bone ends and yield easily when you twist a bone — if it still resists, give it another 20–30 minutes in the foil.
Can I finish the ribs on a grill instead of in the oven?
Yes — grill over medium heat for 10–15 minutes, brushing with glaze and turning often, watching closely so the sugary glaze does not burn.