A delicious meal featuring grilled ribs slathered in BBQ sauce, two charred corn on the cob, and a vibrant purple cabbage slaw with cilantro.

Kitchen Stories' BBQ Ribs

Name: Big Game Recipes: BBQ Ribs | Bosch | Heart of the Home
Prep time: 45 min
Cook time: 305 min
Total time: 350 min
Ingredients: 2 1/4 lbs baby back ribs; 1 tsp salt; 1 tbsp brown sugar; 2 tsp smoked paprika powder; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp pepper; 1/2 tsp dried thyme; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1 tbsp oil; 1 clove garlic; 1 onion; 2 oz ketchup; 2 oz bourbon; 1 oz honey; 2 tsp mustard; 2 tsp molasses; 2 tsp apple cider vinegar; 1 tsp Worcestershire sauce; 1 tsp lemon juice; 1/2 tsp Tabasco; Salt; Pepper; Coleslaw (for serving); Sweet corn (for serving)

Kitchen Stories

Anyone can cook

Difficulty

Medium

Total time

350 min

Cooking time

305 min

Sticky BBQ Pork Ribs with Grilled Corn and Purple Cabbage Slaw

Perfect for game day or any casual gathering, these sticky, caramelized pork ribs deliver big, craveable flavor with minimal fuss. A sweet-and-savory glaze creates a deep mahogany crust while gentle, low-and-slow cooking keeps the meat tender and juicy. Bright grilled corn and a crisp purple cabbage slaw cut through the richness, adding color, texture, and a refreshing contrast that keeps every bite balanced.

Make-ahead friendly: coat the ribs with rub or glaze the night before to boost flavor, then finish on the grill or in the oven just before guests arrive. For best results, cook slowly until tender and lacquer with sauce at the end to avoid burning. Serve family-style on a large platter with extra sauce, lime wedges or pickles, and cold beers or a crisp cider for a guaranteed crowd-pleaser.

Ingredients

4 servings:

2 1/4 lbs baby back ribs

1 tsp salt

1 tbsp brown sugar

2 tsp smoked paprika powder

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp pepper

1/2 tsp dried thyme

1/2 tsp ground cumin

1/4 tsp cayenne pepper

1 tbsp oil

1 clove garlic

1 onion

2 oz ketchup

2 oz bourbon

1 oz honey

2 tsp mustard

2 tsp molasses

2 tsp apple cider vinegar

1 tsp Worcestershire sauce

1 tsp lemon juice

1/2 tsp Tabasco

Salt

Pepper

Coleslaw (for serving)

Sweet corn (for serving)

Utensils

3 bowls (small)

Aluminum foil

Baking sheet

Knife

Cutting board,

Saucepan

Spatula

Whisk

Tongs

Pastry brush

Instructions

Step 1

Utensils: bowl (small) | aluminum foil

For the dry rub, mix together brown sugar, salt, half of the smoked paprika, garlic granules, onion granules, black pepper, thyme, half of the cumin, and cayenne pepper. Peel off the membrane from the racks of ribs, discard, and then sprinkle all of the dry rub evenly over the ribs, flipping in between to cover the other side (watch the video for the technique). Wrap in a double-layered aluminum foil package, with the meaty side facing down and the seam of the foil at the top, making sure the edges are sealed. Allow to rest for a couple of hours or leave in the fridge overnight.

A person in a black shirt sprinkles a reddish-orange spice rub from their hand onto a rack of ribs resting on aluminum foil, with a small bowl of the rub nearby.

Step 2

Utensils: baking sheet

Preheat the oven to 110°C/230°F top/bottom heat. Place the rib packages on a baking sheet in the middle of the oven, with the seam of the foil at the top, and bake for approx. 2 ½ hrs.

Person sprinkling seasoning onto raw ribs placed on foil on a kitchen counter, holding a small bowl of spice blend.

Step 3

In the meantime, to make the sauce, finely grate onion and garlic. Heat oil in a saucepan on a medium heat, then add onion and garlic, season with salt and pepper, and fry for approx. 4-5 min. Then, remove from the heat and stir through the rest of the smoked paprika and cumin for 10 seconds. Return to the heat and add ketchup, bourbon, honey, mustard, molasses, apple vinegar, Worcestershire sauce, lemon juice, hot sauce, and whisk together. Simmer the sauce for 5-10 min., until reduced by half. Whisk in some water to thin out to a saucy consistency and pour into a bowl.

A hand holds a spoon, dripping rich, reddish-brown sauce back into a small saucepan simmering on a sleek black Bosch induction cooktop.

Step 4

Utensils: bowl (small) | tongs

After 2 1/2 hrs., remove the ribs from the oven and allow to rest for 15 min. In the meantime, heat the oven up to 220°C /430°F top/bottom heat. After the resting time, open the ribs package and pour out the excess liquid into a bowl. Then turn the ribs over, so that the meaty side is facing up. Remove any excess foil, and then return the ribs to the oven with the baking sheet on the highest shelf (as near to the heating element as possible) and bake for approx. 5 min., so a crust forms on the meat.

Two racks of seasoned ribs, wrapped in aluminum foil, are baking inside a modern stainless steel oven with a digital display.

Step 5

Ingredients: coleslaw (for serving) | sweet corn (for serving)

Utensils: pastry brush

Remove the ribs from the oven and brush with sauce, then return to the top shelf of the oven for another 5 min. Repeat this another two times, then remove the ribs from the oven and allow to rest briefly. Serve with coleslaw and corn on the cob. Enjoy your meal!

Two racks of seasoned, cooked ribs on aluminum foil inside an open stainless steel oven.