Grilled Bbq Boneless Pork Ribs With Peach Pico De Gallo Cabbage Slaw Recipe
This recipe perfectly marries the smoky, savory goodness of grilled pork ribs with the fresh, vibrant flavors of peach pico de gallo and a tangy cabbage slaw, making every bite an incredible sensory experience. The combination of these elements brings a fun and modern twist to classic barbecue, keeping my taste buds happy and my summer cookouts unforgettable!
Combining flavors and nutritional benefits is my forte. My smoky tender, olive oil-marinated and smoked-paprika-rubbed boneless grilled BBQ pork ribs sing with the fresh taste of a peach pico de gallo.
And smoky tender may just be two of the best-sounding words you could hear describing the result of any outdoor grill session. The crunchy cabbage slaw on the side, dressed with apple cider vinegar and a hint of honey, is another excellent reason to fire up your grill.
Ingredients
Pork Ribs:
This meat is rich in protein, tender, and delivers a satisfying, hearty texture.
The flavor is rich, and the meat is satisfyingly tender and hearty.
Barbecue Sauce:
Imparts a smoky, sweet, and tangy quality to the dish; elevates the umami element.
Fresh Peaches:
Presents sweetness and juiciness that are natural, and are packed with vitamins and antioxidants.
Red Bell Pepper:
Few calories, lots of vitamin C, and a dash of color and crunch.
Cabbage:
Delivers a satisfying crunch and is loaded with fiber and vital nutrients.
Smoked Paprika:
Provides a depth of flavor that’s smoky, and contributes gorgeous coloring to the dish.
Ingredient Quantities
- 2 pounds boneless pork ribs
- 1 cup barbecue sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup diced fresh peaches
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 1 1/2 cups shredded cabbage
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon celery seed
- Salt and pepper to taste
Instructions
1. Combine the garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rub the boneless pork ribs with olive oil and then coat with the spice mixture.
2. Set your grill for medium-high heat. When it’s heated up, lay the ribs on the grill.
3. Cook the ribs on the grill for about 5 to 7 minutes on each side, basting them with barbecue sauce for the last few minutes of cooking, until they are done and have nice grill marks.
4. As the pork grills, I devise my peach pico de gallo. I take a medium bowl and combine all the ingredients: diced peaches, (the recipe requires) a quarter of a red onion (diced), one red bell pepper (diced), a handful of (chopped) cilantro, the juice of one lime, and a good pinch of salt. The mixture bubbles gently as I fold it over and over with a big wooden spoon. I set it aside to await the arrival of the pork.
5. To prepare the slaw, in a large bowl mix together the following: mayonnaise, apple cider vinegar, honey, celery seed, and a little salt and pepper.
6. Combine the shredded cabbage with the bowl of dressing and toss until the cabbage is evenly coated.
7. After the pork ribs are finished, take them off the grill and allow them to rest for a few minutes.
8. Cut the grilled ribs into the portion sizes you want.
9. For a fresh, fruity contrast, serve the grilled pork ribs with the peach pico de gallo on the side.
10. Each plate receives a scoop of cabbage slaw, and then we dig into our delicious meal.
Equipment Needed
1. Small bowl
2. Grill
3. Grill tongs or spatula
4. Basting brush
5. Medium bowl
6. Large bowl
7. Wooden spoon
8. Knife
9. Cutting board
10. Measuring spoons
11. Measuring cups
FAQ
- Can I use bone-in pork ribs for this recipe?Bone-in pork ribs may be used, but you might need to alter the grilling time to ensure they cook properly.
- Can I prepare the peach pico de gallo in advance?Certainly! It is possible to prepare the peach pico de gallo a few hours in advance and to store it in the refrigerator until it is ready to be served. The same could be said for all elements of this dish, though not all elements, especially when it comes to garnishes, could or should be prepared too far in advance.
- Is there a substitute for mayonnaise in the cabbage slaw?A lighter alternative to mayonnaise is Greek yogurt, which you can use in its place.
- How do I avoid overcooking the pork ribs on the grill?Keep an eye on the grill temperature, and use a meat thermometer to check that the internal temperature reaches 145°F. Afterward, let the meat rest for a few minutes before serving.
- Can the slaw be made without cabbage?Certainly, you can substitute other shredded vegetables for cabbage, such as carrots or Brussels sprouts.
- What if I don’t have fresh peaches for the pico de gallo?Peaches that have been canned or frozen can serve as an acceptable alternative if they have been drained and diced.
Substitutions and Variations
For a different protein option, substitute boneless chicken thighs for the boneless pork ribs.
Substitute avocado oil for olive oil for a neutral flavor with a high smoke point.
Instead of smoked paprika, use chili powder for a different spice profile.
Replace fresh peaches with mango to offer a tropical twist.
Replace mayonnaise with Greek yogurt in a slaw dressing for a healthier option.
Pro Tips
1. Tenderizing the Meat: For extra tender pork ribs, consider marinating them in the olive oil and spice rub mixture for a few hours or overnight in the refrigerator. This will allow the flavors to penetrate deeper into the meat.
2. Grill Temperature Control: Ensure your grill maintains a consistent medium-high heat. If the temperature is too high, the ribs might char on the outside before fully cooking on the inside. Consider using an indirect grilling method if the ribs are thick.
3. Peach Selection: Use ripe but firm peaches for the pico de gallo. They should be sweet and slightly tangy without being too soft, as this will help maintain a nice texture in the salsa.
4. Balancing Flavors in the Slaw: Adjust the slaw dressing to taste. You can add a bit more honey or lime juice to balance sweetness and acidity to your preference. A pinch of cayenne pepper can also add a slight kick to the slaw.
5. Resting the Meat: Allow the grilled pork ribs to rest for at least 5 minutes after cooking. This helps retain the juices within the meat, making the ribs more flavorful and juicy when served.
Grilled Bbq Boneless Pork Ribs With Peach Pico De Gallo Cabbage Slaw Recipe
My favorite Grilled Bbq Boneless Pork Ribs With Peach Pico De Gallo Cabbage Slaw Recipe
Equipment Needed:
1. Small bowl
2. Grill
3. Grill tongs or spatula
4. Basting brush
5. Medium bowl
6. Large bowl
7. Wooden spoon
8. Knife
9. Cutting board
10. Measuring spoons
11. Measuring cups
Ingredients:
- 2 pounds boneless pork ribs
- 1 cup barbecue sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup diced fresh peaches
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 1 1/2 cups shredded cabbage
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon celery seed
- Salt and pepper to taste
Instructions:
1. Combine the garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rub the boneless pork ribs with olive oil and then coat with the spice mixture.
2. Set your grill for medium-high heat. When it’s heated up, lay the ribs on the grill.
3. Cook the ribs on the grill for about 5 to 7 minutes on each side, basting them with barbecue sauce for the last few minutes of cooking, until they are done and have nice grill marks.
4. As the pork grills, I devise my peach pico de gallo. I take a medium bowl and combine all the ingredients: diced peaches, (the recipe requires) a quarter of a red onion (diced), one red bell pepper (diced), a handful of (chopped) cilantro, the juice of one lime, and a good pinch of salt. The mixture bubbles gently as I fold it over and over with a big wooden spoon. I set it aside to await the arrival of the pork.
5. To prepare the slaw, in a large bowl mix together the following: mayonnaise, apple cider vinegar, honey, celery seed, and a little salt and pepper.
6. Combine the shredded cabbage with the bowl of dressing and toss until the cabbage is evenly coated.
7. After the pork ribs are finished, take them off the grill and allow them to rest for a few minutes.
8. Cut the grilled ribs into the portion sizes you want.
9. For a fresh, fruity contrast, serve the grilled pork ribs with the peach pico de gallo on the side.
10. Each plate receives a scoop of cabbage slaw, and then we dig into our delicious meal.
