Barbecue Ribs, Hawaiian Macaroni Salad, Coleslaw, Grilled Zuchini, Cucumber Water

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Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Servings: 2
Calories: 883kcal

Ingredients

Cucumber Water

  • 4 cups Water
  • 1/2 Cucumber thinly sliced
  • Ice cubes

Barbecue Ribs

  • 1/2 TBSP Brown sugar
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 rack Pork baby back ribs
  • 3/4 cup BBQ sauce

Hawaiian Macaroni Salad

  • 1/2 cup Whole wheat elbow pasta
  • 1/4 cup Carrot shredded
  • 2 TBSP Celery finely diced
  • 2 TBSP Mayonnaise
  • 1 TBSP Milk
  • 1 tsp Apple cider vinegar
  • 1/2 tsp Sugar
  • Salt
  • Black pepper

Coleslaw

  • 2 cups Shredded cabbage mix
  • 1 TBSP Mayonnaise
  • 1 TBSP Apple cider vinegar
  • 1 tsp Honey
  • Salt
  • Black pepper

Grilled Zucchini

  • 2 Zucchini small, sliced about ¼ inch thick
  • 1/2 tsp Extra-virgin olive oil
  • Salt
  • Black pepper
US Customary - Metric

Instructions

  • Preheat the oven to 300°F. Line a baking sheet or baking dish with foil.
  • Prep all ingredients per the instructions above.
  • Combine the water and cucumber. Refrigerate to infuse. Serve over ice if preferred.
  • Pat ribs dry and rub with brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper on both sides.
  • Place ribs on the prepared baking sheet, cover tightly with foil, and bake for 2 hours.
  • Bring a pot of salted water to a boil. Cook the pasta according to package directions until tender. Drain and rinse briefly under cool water.
  • In a bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper. Fold in the pasta, shredded carrot, and celery. Refrigerate.
  • In another bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Toss and refrigerate.
  • Remove ribs from the oven and brush generously with barbecue sauce.
  • Preheat a grill over medium heat.
  • Grill the ribs on both sides to crisp up or return them to the oven uncovered for 10 minutes until caramelized.
  • Brush zucchini with olive oil and season with salt and black pepper. Grill zucchini for 2–3 minutes per side until tender with grill marks.
  • Serve the ribs with Hawaiian macaroni salad, coleslaw, grilled zucchini, and cucumber water.

Nutrition

Calories: 883kcal | Carbohydrates: 93g | Protein: 38g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 2022mg | Potassium: 1547mg | Fiber: 6g | Sugar: 52g | Vitamin A: 4015IU | Vitamin C: 65mg | Calcium: 206mg | Iron: 5mg

Barbecue Ribs, Hawaiian Macaroni Salad, Coleslaw, Grilled Zuchini, Cucumber Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Servings 2
Calories 883 kcal

Ingredients
 
 

Cucumber Water

  • 4 cups Water
  • 1/2 Cucumber thinly sliced
  • Ice cubes

Barbecue Ribs

  • 1/2 TBSP Brown sugar
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 rack Pork baby back ribs
  • 3/4 cup BBQ sauce

Hawaiian Macaroni Salad

  • 1/2 cup Whole wheat elbow pasta
  • 1/4 cup Carrot shredded
  • 2 TBSP Celery finely diced
  • 2 TBSP Mayonnaise
  • 1 TBSP Milk
  • 1 tsp Apple cider vinegar
  • 1/2 tsp Sugar
  • Salt
  • Black pepper

Coleslaw

  • 2 cups Shredded cabbage mix
  • 1 TBSP Mayonnaise
  • 1 TBSP Apple cider vinegar
  • 1 tsp Honey
  • Salt
  • Black pepper

Grilled Zucchini

  • 2 Zucchini small, sliced about ¼ inch thick
  • 1/2 tsp Extra-virgin olive oil
  • Salt
  • Black pepper

Instructions
 

  • Preheat the oven to 300°F. Line a baking sheet or baking dish with foil.
  • Prep all ingredients per the instructions above.
  • Combine the water and cucumber. Refrigerate to infuse. Serve over ice if preferred.
  • Pat ribs dry and rub with brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper on both sides.
  • Place ribs on the prepared baking sheet, cover tightly with foil, and bake for 2 hours.
  • Bring a pot of salted water to a boil. Cook the pasta according to package directions until tender. Drain and rinse briefly under cool water.
  • In a bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper. Fold in the pasta, shredded carrot, and celery. Refrigerate.
  • In another bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Toss and refrigerate.
  • Remove ribs from the oven and brush generously with barbecue sauce.
  • Preheat a grill over medium heat.
  • Grill the ribs on both sides to crisp up or return them to the oven uncovered for 10 minutes until caramelized.
  • Brush zucchini with olive oil and season with salt and black pepper. Grill zucchini for 2–3 minutes per side until tender with grill marks.
  • Serve the ribs with Hawaiian macaroni salad, coleslaw, grilled zucchini, and cucumber water.

Nutrition

Calories: 883kcalCarbohydrates: 93gProtein: 38gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 14gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 108mgSodium: 2022mgPotassium: 1547mgFiber: 6gSugar: 52gVitamin A: 4015IUVitamin C: 65mgCalcium: 206mgIron: 5mg
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