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BBQ Beef Ribs with Rainbow Coleslaw

30

6

Hickory

What's more American than ribs and coleslaw? Pair this hearty rack with a light and vibrant coleslaw that has summer written all over it.

6

:

main

  • 4 Pound Beef Ribs

  • Traeger Beef Rub

Dressing

  • 1 Tablespoon Mustard

  • 1/4 Cup Canola oil

  • 1/2 Cup apple cider vinegar

  • 1/2 Cup sour cream

  • Salt

  • Pepper

Coleslaw

  • 3 Tri-Colored Carrots, Shredded

  • 4 Cup Red cabbage, thinly sliced

  • 4 Cup Green cabbage, thinly sliced

  • 1/3 Medium red onion, thinly sliced

  • 1 Bunch Rainbow Chard, Sliced Stems

  • 1

    With a sharp knife on a cutting board, trim the ribs of excess fat and remove the membrane from ribs. Rub the beef ribs with Traeger Beef Rub and let sit for 1 hour, or refrigerate overnight.

    • 4 Pound Beef Ribs

    • As Needed Traeger Beef Rub

  • 2

    When ready to cook, set the Traeger temperature to 250°F and preheat with the lid closed for 15 minutes.

    250 ˚F

  • 3

    Insert the probe horizontally into the center of the meaty section of the ribs. Place the ribs directly on the grill grates. Close the lid, and cook for 2 hours or until the internal temperature reaches 160°F.

    250 ˚F

    160 ˚F

  • 4

    Remove ribs the from the grill, and wrap in a double layer of foil.
  • 5

    Return the ribs to the grill grates. Close the lid and continue to cook until internal temperature reaches 203°F.

    250 ˚F

    203 ˚F

  • 6

    Make the coleslaw dressing. In a medium bowl, add the mustard, canola oil, apple cider vinegar, sour cream, salt, and pepper and whisk. Refrigerate until ready to serve.

    • 1 Tablespoon Mustard

    • 1/4 Cup Canola oil

    • 1/2 Cup apple cider vinegar

    • 1/2 Cup sour cream

    • To Taste Salt

    • To Taste Pepper

  • 7

    In a large bowl, add the carrots, red cabbage, green cabbage, red onion, and rainbow chard and mix with the dressing just before serving.

    • 3 Tri-Colored Carrots, Shredded

    • 4 Cup Red cabbage, thinly sliced

    • 4 Cup Green cabbage, thinly sliced

    • 1/3 Medium red onion, thinly sliced

    • 1 Bunch Rainbow Chard, Sliced Stems

  • 8

    Remove the ribs from the grill. Slice between the bones, and serve with rainbow slaw. Enjoy!

Cooking Notes

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