Apple BBQ Ribs with Honey Mustard Slaw Created by Will Coleman



  • 3 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 2½ teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1½ teaspoons
    onion powder
  • 4 pounds (2 slabs) baby back pork ribs

Apple Barbecue Sauce:

  • 1 cup ketchup
  • 1 Cosmic Crisp® apple, grated
  • 4 garlic cloves, grated
  • ½ cup apple juice or cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon grainy mustard
  • 1 teaspoon liquid smoke
  • 1 teaspoon smoked paprika
  • Kosher salt


  • ½ lemon
    (about 2 tablespoons), juiced
  • ¼ cup mayo
  • 2 tablespoons honey
  • 2 tablespoons grainy mustard
  • 1 (½ to ¾ pound) Napa cabbage, thinly sliced
  • 6 ounces shaved brussel sprouts
  • 1 large shallot (about 1 cup), thinly sliced
  • 1 large Cosmic Crisp® apple (about 1½ cups), cored and thinly sliced into matchsticks
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 325° F. In the meantime, combine brown sugar, paprika, garlic powder, black pepper, onion powder, and salt.
  2. Divide the spice rub in half and evenly coat each rib rack.
  3. Once the ribs are seasoned, wrap each rack separately with aluminum foil and place them onto a large baking sheet. Place into the oven and bake for 2 hours.
  4. Remove the ribs from the oven and increase the temperature to 425° F. Unwrap the ribs from the foil and evenly coat each rack with half of the barbecue sauce.
  5. Place back into the oven and cook for an additional 35 to 40 minutes, or until the ribs are golden brown and the sauce has begun to caramelize.
  6. Once finished cooking, remove from the oven and allow it to rest
    for at least 25 minutes. Brush with remaining barbecue sauce and
    slice into individual bones.
  7. Serve with slaw and enjoy.


Apple BBQ Sauce

Place a large sauce pan over medium heat and add in all of the
ingredients and stir to combine. Once the sauce comes to a simmer,
reduce the heat to low and cook for 25 to 30 minutes, or until the
sauce thickens. Once cooked, remove from heat and reserve for later.


In a large bowl, mix together lemon juice, honey, mustard, and mayo.
Once the mixture is combined, add cabbage, shallot, and apple. Toss
the vegetables and sauce together until slaw is thoroughly combined.
Refrigerate for 30 minutes or overnight and serve with cooked ribs.


Created by Will Coleman

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