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delicious bbq ribs with beans, cole slaw and a tangy bbq sauce

The Easiest Summer Barbecue Ever— Ribs, Beans, Slaw, Dessert

/Updated /5 Comments/in , /by Mary Hunt
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If your fear-of-ruining-a-pile-of-ribs keeps your backyard grilling events stuck in hamburger mode, you can let those fears go with these easy barbecue recipes. You’re about to learn a fool-proof, easier-than-easy method for turning out perfect baby back ribs every time you give it a try.

 

delicious bbq ribs with beans, cole slaw and a tangy bbq sauce

Just in time for your next barbecue: Easy Baby Back Ribs,  Coleslaw, Baked Beans, and Grilled Peaches to round out any summer celebration.

Easy Baby Back Ribs

You will need:

  • baby back pork ribs (3 slabs)
  • salt and pepper
  • garlic powder
  • your favorite barbecue sauce
delicious bbq ribs with beans, cole slaw and a tangy bbq sauce
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5 from 1 vote

Easy Baby Back Ribs

Here it is—a fool-proof, easier-than-easy method for turning out perfect baby back ribs every time!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 442kcal

Ingredients

  • 5 ½ lbs baby back pork ribs (3 slabs)
  • 2 tspns salt
  • 2 tspns garlic powder
  • 1 ½ tspns ground black pepper
  • 1 18-oz bottle favorite barbecue sauce

Instructions

  • Preheat oven to 300F
  • Remove thin membrane from back of ribs by slicing into ribs with a knife and pulling membrane off with paper towels.
  • combine salt, garlic powder and pepper; rub all over meaty side of ribs. Cut racks in half, if desired.
  • Arrange ribs in a large roasting pan. Cover tightly with foil Bake 3 hours or until very tender.
  • Uncover and cool for 15 minutes. Drain.
  • Preheat grill to medium-high heat (about 350F.)
  • Place ribs, meaty side up, on grill rack rubbed with oil. Generously, baste meaty side only with barbecue sauce.
  • Grill, covered with grill lid, 10 minutes.
  • Baste again, and grill 5 to 10 minutes longer, or until sauce clings to ribs.
  • Serve immediately and enjoy!

Nutrition

Calories: 442kcal | Carbohydrates: 1g | Protein: 38g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 136mg | Sodium: 269mg | Potassium: 485mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Calcium: 61mg | Iron: 1mg

Creamy Coleslaw

This is the coleslaw recipe you want to accompany baby back ribs, meats, chicken, or fish. Just to be on the safe side you might want to double the recipe. That’s how good it is!

You will need:

  • cabbage or coleslaw mix
  • onion
  • sugar
  • mayonnaise
  • vinegar
  • poppy seeds
  • salt
  • vegetable oil
salad
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5 from 2 votes

Creamy Coleslaw

Here’s the coleslaw recipe you want to accompany grilled meats, chicken, or fish. Just to be on the safe side you might want to double the recipe. That’s how good it is.
Prep Time10 minutes
Chill in refrigerator2 hours
Total Time2 hours 10 minutes
Course: Salad
Cuisine: American
Servings: 8
Calories: 239kcal

Ingredients

  • 1 lb fresh cabbage, shredded OR a 16-oz bag coleslaw mix
  • 2 tbsp diced onion
  • ⅔ cup mayonnaise
  • 3 tbsp vegetable oil
  • ½ cup granulated, white sugar
  • 1 tbsp white vinegar
  • ¼ tspn salt
  • ½ tspn poppy seeds

Instructions

  • Combine the shredded cabbage (or coleslaw mix) and onion in a large bowl.
  • Whisk together the mayonnaise, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. 
  • Pour dressing mixture over cabbage (or coleslaw mix) and toss to coat. 
  • Chill at least 2 hours before serving. 

Nutrition

Calories: 239kcal | Carbohydrates: 16g | Protein: 1g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 8mg | Sodium: 141mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin A: 68IU | Vitamin C: 21mg | Calcium: 24mg | Iron: 1mg

Baked Beans

You will need:

  • bacon
  • baked beans (canned)
  • pinto beans (canned)
  • kidney beans (canned)
  • chili beans (canned)
  • ketchup
  • brown sugar
  • Worcestershire sauce
  • Parmesan cheese
baked beans with bacon recipe
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Best Baked Beans with Bacon

These baked beans are rich, smoky, and perfectly balanced. Just sweet enough with a subtle tang. Made with pantry-friendly canned beans and topped with a savory Parmesan finish, this is the kind of easy side dish that quietly steals the show at any barbecue or family dinner.
Prep Time15 minutes
Cook Time55 minutes
Resting Time20 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 454kcal

Ingredients

  • 1 pound bacon chopped
  • 4 15–16 oz cans baked beans
  • 1 15 oz can kidney beans drained
  • 1 15 oz can pinto beans drained
  • 1 15 oz can chili beans drained
  • ½ cup brown sugar
  • ½ cup ketchup
  • 1 teaspoon Worcestershire sauce
  • ¼ cup grated Parmesan cheese optional, but highly recommended

Instructions

  • Preheat the oven to 350°F.
  • Cook the bacon in a large, deep skillet over medium-high heat until evenly browned and just crisp, about 8–10 minutes.
  • Drain the bacon on a paper towel-lined plate.
  • Mix everything together in a large bowl: cooked bacon, baked beans, kidney beans, pinto beans, chili beans, brown sugar, ketchup, and Worcestershire sauce. Stir until well combined.
  • Transfer to a baking dish and spread evenly. Top with grated Parmesan cheese, if using.
  • Bake uncovered for about 45 minutes, or until hot, bubbling, and slightly thickened around the edges.
  • Let rest for 15–20 minutes before serving.

Notes

About the beans: Regular 15–16 oz cans work perfectly.
Too sweet? Cut the brown sugar to ⅓ cup. You can always add more next time.
Too thick or dry? Stir in a splash of water or a little extra ketchup before baking.
Make ahead: Assemble everything, cover, and refrigerate up to 24 hours. Add 5–10 extra minutes to bake time if starting cold.
No bacon? Add 1 teaspoon smoked paprika and a drop of liquid smoke for a similar depth.
Don’t skip the rest time: This is what turns it from “soupy beans” into that rich, scoopable side everyone loves.

Nutrition

Calories: 454kcal | Carbohydrates: 58g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 37mg | Sodium: 1416mg | Potassium: 910mg | Fiber: 13g | Sugar: 14g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 4mg

Grilled Peaches

Get ready for the most unusual, absolutely delicious, grilled dessert—the perfect way to close an awesome barbecue.

You will need:

  • sugar
  • balsamic vinegar
  • freshly ground black pepper
  • fresh peaches with peel, halved and pitted
  • blue cheese, crumbled
Grilled Peaches with Balsamic and Blue Cheese
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5 from 1 vote

Grilled Peaches with Balsamic and Blue Cheese

Sweet, smoky, tangy, and creamy, this stunning grilled dessert comes together in under 20 minutes with just five ingredients. Impressive enough for company, easy enough for a weeknight.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 173kcal

Ingredients

  • 3 tablespoons white granulated sugar
  • ¾ cup balsamic vinegar
  • 2 teaspoons freshly ground black pepper
  • 2 large ripe peaches halved and pitted (peel on)
  • 2½ ounces blue cheese crumbled

Instructions

  • In a small saucepan over medium heat, stir together the sugar, balsamic vinegar, and black pepper.
  • Simmer, stirring occasionally, until the liquid has reduced by half and is slightly thickened, about 6–8 minutes. It will continue to thicken as it cools. Remove from heat and set aside.
  • Preheat grill to medium-high heat. Lightly oil the grill grates.
  • Place peach halves cut-side down on the prepared grill. Cook for about 5 minutes, until the flesh is caramelized and grill marks have formed. Do not move them around. Let them sit.
  • Flip peaches over. Brush the cut sides generously with balsamic glaze. Cook for another 2 to 3 minutes.
  • Transfer peach halves to individual serving dishes. Drizzle with remaining glaze and sprinkle with crumbled blue cheese. Serve immediately.

Notes

Scales beautifully. One peach half per person. Double or triple the recipe as needed for a crowd. The glaze comes together quickly, so scaling up is easy.
Ripe peaches are non-negotiable. Look for peaches that yield slightly to gentle pressure and smell fragrant. Underripe peaches won't caramelize properly and will be tough on the grill.
No fresh peaches? Canned peach halves packed in juice (not syrup) can work in a pinch. Pat them very dry before grilling and watch closely. They caramelize faster than fresh.
Cheese swaps. Gorgonzola is milder and creamier if blue cheese feels like too much. Goat cheese is a great option for skeptics. For dairy-free, try toasted walnuts or pecans for that savory contrast.
Glaze tip. The balsamic glaze thickens as it cools. If it gets too thick before you're ready to use it, warm it briefly over low heat and it will loosen right up.
Serving suggestion. These are best served warm, right off the grill. A small scoop of vanilla ice cream alongside wouldn't hurt one bit.

Nutrition

Calories: 173kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 225mg | Potassium: 204mg | Fiber: 1g | Sugar: 23g | Vitamin A: 385IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg

 

 

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5 replies
  2. Wendy Holm says:

    Just a calorie and time savings on the cole slaw dressing: I use a 50/50 combination of Ken’s poppy seed dressing and Skinny Girl poppy seed dressing, using a half cup total for a bag of cole slaw mix. It’s delicious and I figure calories for the dressing and the cole slaw mix at about 45 cals per serving, if you are figuring 8 servings as Mary did. Ken’s made a lite poppy seed dressing for a long time, and it appears they still do, but I can’t find it in our local stores, so I went to the combo. I make it almost daily–we eat a lot of cole slaw.

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