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1. Heat the oven to 300°F (150°C). Line a large rimmed baking sheet with foil. Pat the ribs dry and remove the thin membrane from the back if present.
2 lb Pork baby back ribs
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2. Mix the brown sugar, smoked paprika, salt, black pepper, garlic powder and onion powder. Rub all over the ribs, wrap them tightly in foil on the baking sheet, and bake for 2 hours until tender.
2 tbsp Brown sugar,
1 tbsp Smoked paprika,
2 tsp Salt,
1 tsp Black pepper,
1 tsp Garlic powder,
1 tsp Onion powder
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3. While the ribs bake, cook the bacon slices in a large oven-safe pot over medium heat for 6 minutes until crisp. Remove the bacon, crumble it, and leave the fat in the pot.
4 slice Bacon slices
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4. Finely chop the yellow onion and Garlic. Add the olive oil and half of the chopped onion to the bacon fat and cook for 5 minutes until soft, then add half of the Garlic and cook 30 seconds. Set the remaining onion and Garlic aside for the sauce.
0.5 piece Yellow onion,
1 clove Garlic,
1 tbsp Olive oil
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5. Stir in the Canned navy beans, drained and rinsed, with the molasses, yellow mustard, a third of the ketchup, and the crumbled bacon. Add a splash of water, cover, and set aside to go into the oven with the ribs.
0.2 cup Ketchup,
2 can Canned navy beans, drained and rinsed,
2 tbsp Molasses,
1 tsp Yellow mustard,
4 slice Bacon slices
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6. In a small saucepan, combine the unsweetened applesauce, the remaining ketchup, honey, apple cider vinegar, Worcestershire sauce, and the reserved onion and Garlic. Simmer over medium-low heat for 10 minutes, stirring often, until thickened and smooth.
0.5 cup Unsweetened applesauce,
0.5 cup Ketchup,
3 tbsp Honey,
2 tbsp Apple cider vinegar,
1 tbsp Worcestershire sauce,
0.5 piece Yellow onion,
1 clove Garlic
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7. After the ribs have baked 2 hours, carefully unwrap them and place the covered pot of beans in the oven. Increase the oven to 400°F (200°C). Brush the ribs generously with the honey-apple sauce and bake uncovered for 20 minutes, brushing once more halfway, until sticky and glossy. Bake the beans for the same time, removing the lid for the last 10 minutes.
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8. Meanwhile, stir together the mayonnaise, plain Greek yogurt, lemon juice and sugar. Toss with the shredded green cabbage and grated carrots, season with a pinch of salt, and chill until serving.
2 tsp Salt,
0.5 piece Green cabbage, shredded,
2 piece Carrots, grated,
0.3 cup Mayonnaise,
2 tbsp Plain Greek yogurt,
1 tbsp Lemon juice,
1 tsp Sugar
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9. Rest the ribs 10 minutes, then slice between the bones. Serve with the baked beans and creamy slaw.
