Tonight's Dinner: Smokey Baby Back Ribs with Peach Cold Slaw

Something about grilling meat on the barbecue just screams summer to me. We always have at least one or two parties each summer that involve some sort of meat on our grill. While it's usually burgers and hot dogs, every so often, I like to change things up. Sometimes we'll do kabobs and sometimes if I'm feeling really adventurous we'll do ribs. There's really nothing like a great rack of grilled baby backs to keep the guests and the family happily satisfied. It's super filling and there's always plenty left over... okay, maybe not plenty but at least a couple. Add some sweet peach slaw to the plate and you've got classic Southern cooking, summer style!

Smokey Ribs with Peach Cold Slaw

Ingredients

For the Ribs

• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 tablespoon Colman's dry mustard
• 1 tablespoon Kosher salt
• 1/2 teaspoon Cayenne pepper
• 1/2 teaspoon cardamom
• 1-1/2 teaspoons ground cinnamon
• 3 racks of baby back ribs

For the Peach Cold Slaw

• 1 (12 ounce) package precut cold slaw mix
• 1 (6 ounce) container peach yogurt
• 1/4 cup mayonnaise
• 2 Tablespoons apple cider vinegar
• 3 yellow peaches, chopped

Directions

1. For the ribs - Mix together the first seven ingredients and rub all over the front and back of the ribs. Place ribs on a large platter and refrigerate for at least 4 hours and up to over night.
2. Arrange ribs on grill over medium heat and cook until meat is tender turning occasionally, 40 - 45 minutes. Transfer ribs to serving platter and serve with peach slaw.
3. For the peach slaw - While the ribs cook, pour cold slaw mix into a large bowl. Add the yogurt, mayonnaise, vinegar and peaches and toss until well coated. Serve with the ribs.

>>More Tonight's Dinner Recipes

Other Ribs recipes from SheKnows

Candied baby back ribs

Carolina country-style ribs

Lemonade spareribs