Smoked Ribs Recipe with Blue Cheese Coleslaw

What’s better than ribs?  Options for different flavors of ribs?  Better than that would be when you take the time to smoke them!  This Smoked Ribs Recipe with Blue Cheese Coleslaw is awesome.  You get traditional flavors with BBQ sauce and then some delicious Asian flavors with the others.  To be honest the blue cheese coleslaw may be the best thing on the plate, dang is it good.  No need to make both rib recipes, but for sure try one of them!  If you want to try another coleslaw recipe then be sure to check out my Vinegar Based Coleslaw.

hickory smoked pork ribs, BBQ pork ribs, Asian Pork Ribs, Bleu Cheese Coleslaw

Bleu Cheese Coleslaw and Smoked Ribs
Need a great recipe for ribs? Check out this Smoked Ribs Recipe with Blue Cheese Coleslaw!
For the Coleslaw:
  • 3 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • ¾ cup green onions, thinly sliced
  • 1 cup carrots, julienne
  • ½ cup mayonnaise
  • 1 tablespoon grainy mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons of apple cider vinegar
  • 1 cup of crumbled Point Reyes Bleu Cheese
  • Kosher salt and fresh cracked black pepper to taste
For the BBQ Rub:
  • ½ cup Kosher salt
  • 2 tablespoons ground coriander
  • 3 tablespoons cumin
  • 2 tablespoons paprika
  • 1 tablespoons dry mustard
  • 1 teaspoon chili flakes
  • ¼ cup onion powder
  • ¼ cup granulated garlic
  • ¼ cup chili powder
  • 2 tablespoons cracker pepper corns
  • ¼ cup brown sugar
For the Asian Rub:
  • 2 tablespoons of Chinese 5 spice
  • 2 tablespoons of Kosher salt
For the Ribs:
  • 1 full rack of baby back ribs, 15 bones
  • 1 full rack of spare ribs, 6 to 8 bones
  • your favorite BBQ Sauce
  • 1 cup hoison sauce
  • ½ cup honey
  1. Baby Back Ribs: Mix together all ingredients under BBQ rub and using ⅓ cup of the mixture, rub down the baby back ribs on all sides making sure to coat entirely. Set aside.
  2. Spare Ribs: Mix together Chinese 5 spice and salt and rub down the spare ribs completely covering all sides. Set Aside. In a small bowl whisk together hoison sauce and honey until combined and set aside.
  3. Both Ribs: Place the ribs in a smoker with Hickory wood chips and smoke for 4 to 6 hours or to desired amount of smokiness. Once the ribs are smoked place on a hot grill (450°F to 550°F) and cook for 4 to 6 minutes on each side. Baste the baby back ribs with the BBQ sauce as you grill and baste the spare ribs with mixed together hoison sauce and honey as you grill.
  4. Coleslaw: In a large bowl whisk together mayo, mustards, vinegar, salt and pepper until combined. Next add in bleu cheese, cabbages, green onions, carrots, salt and pepper and mix thoroughly.
  5. To Serve: Cut the baby back ribs in half and slice the spare ribs 2 at a time and serve both ribs alongside the bleu cheese coleslaw.