The Dish | Dry-Rubbed Baby Back Ribs and Bakesale Betty’s Coleslaw

Easy crowd-pleasing meal during football watching season — or anytime! If you like a crispy, crunchy rib, these are the ticket. The prep is super straightforward — and for maximum flavor, do your salting and dry-rubbing the night before. That way, the only work you do the day-of is to rub the ribs with oil, dust with flour and pop in the oven. Serve with the iconic (and fantastically easy to make) Bakesale Betty’s coleslaw. Enjoy!

Brynne’s Baby Back Ribs


  • 1 or 2 racks of baby back pork ribs
  • Olive Oil
  • Salt, generous amount
  • Cracked pepper
  • Fennel, cracked or ground (1 tsp or more per rack)
  • Rosemary, dried
  • Dusting of flour


  • Season ribs one day or several hours in advance:
    • Rinse and pat ribs dry
    • Liberally sprinkle salt and cracked pepper on both sides; followed by rubbing rosemary and fennel into ribs
    • Return to fridge until 1 hour before cooking.
  • Preheat oven 375 degrees. Place ribs on sheet pan, rub olive oil on both sides and dust lightly with flour
  • Place in the oven, curved side up and cook for at least for 1 hour, until they are brown, crispy and easily pull apart
Bakesale Betty’s Coleslaw


  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 1 small red onion, sliced very thin
  • 1/2 cup red wine vinegar
  • 1/2 green cabbage, cored and remove outer leaves, then slice very thin
  • 1/4 cup chopped parsley
  • 2 jalapeño chiles, cut in half lengthwise and sliced crosswise
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt


  • Mix the Dijon, red wine vinegar, and salt in a small bowl.  
  • Whisk in the olive oil and set aside. 
  • In a small bowl, cover sliced onions with red wine vinegar, allowing to macerate for 5 minutes. 
  • Drain off the vinegar and discard. Add onions to a medium mixing bowl along with cabbage, parsley, jalapenos, cilantro, salt, and enough vinaigrette to moisten. 
  • Combine all ingredients and adjust seasoning

Leave a Reply

The Exedra comments section is an essential part of the site. The goal of our comments policy is to help ensure it is a vibrant yet civil space. To participate, we ask that Exedra commenters please provide a first and last name. Please note that comments expressing congratulations or condolences may be published without full names. (View our full Comments Policy.)

Your email address will not be published. Required fields are marked *