Grilled BBQ Boneless Pork Ribs with Peach Pico de Gallo and Cabbage Slaw
Delicious BBQ seasoned boneless pork ribs grilled over high heat searing the ribs while keeping the inside tender and juicy. Fresh and simple peach pico de gallo and creamy cabbage slaw pair perfectly with the BBQ ribs. It's a summer staple!
Servings: 6 servings
Calories: 336kcal
Ingredients
Boneless Pork Ribs
- 2-3 pounds AdapTable Meals® Kansas City BBQ Boneless Pork Loin Backribs (or boneless country style pork ribs - see notes section)
- ¼ cup BBQ sauce optional
- vegetable oil to grease the grill
Peach Pico de Gallo
- 2 peaches pitted and cut into quarters
- ¼ red onion, finely chopped cut into quarters
- ½ jalapeno havled with seeds and membrane removed
- ¼ cup fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon honey
- pinch of salt
Cabbage Slaw
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard
- 2 teaspoons honey
- 1 tablespoon apple cider vinegar (or lime juice)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 small green cabbage shredded (about 4-5 cups)
- ¼ cup fresh cilantro roughly chopped
Instructions
- Preheat your grill the medium-high heat, about 450°F. Meanwhile, make the peach pico de gallo and cabbage slaw.
Peach Pico de Gallo
- Add all the ingredients to a food processor and pulse 4-5 times until roughly chopped and combined. Transfer to a bowl and set aside.
Cabbage Slaw
- In a large bowl, mix together the mayo, mustard, vinegar, honey, salt and pepper. Toss in the cabbage and cilantro. Let chill in the fridge while you grill the ribs.
Boneless Pork Ribs
- Once hot, oil the grill grates. To do so, dip a paper towel in oil, then use tongs to carefully rub the oiled paper towel on the hot grill grates.
- Place the ribs on the hot grill and cook for about 15-20 minutes, flipping the ribs about every 5 minutes. Keep the lid closed between flipping. Grill until the ribs reach an internal temperature of about 150°. If desired, brush the ribs with BBQ sauce during the last 5 minutes. Transfer to a plate and loosely cover with tinfoil. Let rest for 5-10 minutes.
- Serve with peach pico de gallo and cabbage slaw!
Notes
If using boneless country-style ribs that aren't pre-seasoned, I recommend seasoning the ribs with BBQ dry-rub about 10-15 minutes before grilling. You can get my favorite Sweet BBQ Rub recipe here - it's made with simple, pantry staple ingredients. If desired, brush the ribs with your favorite BBQ sauce during the last 5 minutes of grilling. I also have a great recipe for homemade Sweet & Tangy BBQ sauce!
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 21g | Protein: 21g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 379mg | Potassium: 633mg | Fiber: 4g | Sugar: 15g | Vitamin A: 426IU | Vitamin C: 49mg | Calcium: 80mg | Iron: 2mg
