BBQ Ribs and Creamy Coleslaw

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BBQ Ribs and Creamy Coleslaw

Indulge in a guilt-free feast with our smoky BBQ ribs and Creamy Coleslaw, a protein-rich delight that fuels your body with essential nutrients. This dish offers a lean protein source, supporting muscle growth and repair, while minimizing unhealthy fats. Paired with vibrant grilled bell peppers, packed with vitamins A and C, and a light, creamy coleslaw for fiber, this meal promotes digestive health and sustained energy. Enjoy a flavorful, smoky BBQ ribs and Creamy Coleslaw that satisfies your cravings without compromising your well-being. This combination is perfect for those seeking a delicious yet nutritious meal, contributing to a healthy lifestyle.

BBQ ribs

Ingredients:

  • 2 racks of baby back ribs (about 3 pounds)
  • 1 cup of your favorite BBQ sauce
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder  
  • 1/2 teaspoon of cayenne pepper  

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a small bowl, combine the olive oil, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  3. Rub the rib racks with the spice mixture.
  4. Place the ribs on a baking sheet and bake for 30 minutes.
  5. While the ribs are baking, prepare the BBQ sauce.
  6. In a small saucepan, combine the BBQ sauce and 1/4 cup of water.
  7. Bring the sauce to a simmer over medium heat.
  8. Cook for 5 minutes, or until the sauce has thickened.
  9. Remove the ribs from the oven and brush with the BBQ sauce.
  10. Bake for an additional 15 minutes, or until the ribs are cooked through.
  11. Remove the ribs from the oven and let them rest for 10 minutes before serving.

Side Dish: Grilled Bell Peppers with Creamy Coleslaw

Ingredients:

  • 2 bell peppers, any color
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1/2 head of green cabbage, shredded
  • 1/2 cup of mayonnaise
  • 1/4 cup of sour cream
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of sugar
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper  

Instructions:

  1. Preheat the grill to medium heat.
  2. In a small bowl, combine the olive oil, salt, and pepper.
  3. Rub the bell peppers with the olive oil mixture.
  4. Grill the bell peppers for 5-7 minutes per side, or until they are tender.
  5. While the bell peppers are grilling, prepare the coleslaw.
  6. In a large bowl, combine the shredded cabbage, mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper.
  7. Mix well and refrigerate until ready to serve.
  8. Once the bell peppers are done grilling, remove them from the grill and let them cool for a few minutes.
  9. Slice the bell peppers into strips and serve with the creamy coleslaw.

Tips:

  • For extra flavor, you can add a pinch of smoked paprika to the BBQ sauce.
  • If you don’t have a grill, you can bake the bell peppers in the oven at 400°F (200°C) for 15-20 minutes.
  • For a healthier coleslaw, you can use light mayonnaise and sour cream.
  • You can also add other vegetables to the coleslaw, such as carrots, celery, or onions.

This healthy lunch dish is a great way to enjoy your favorite smoky BBQ baby back ribs without sacrificing your health. The grilled bell peppers and creamy coleslaw provide a healthy dose of vitamins, minerals, and fiber.