Sandy’s Amazing Memorial Day Ribs and Coleslaw Recipe

Anyone who knows me knows I love to entertain.  Memorial Day to me is the kick off to summer, the start of barbecue season, warm evenings and special times with friends.

I’m passionate about cooking, especially for my friends.  My arsenal of recipes is endless and my favorite summer barbecue meal is barbecue ribs and coleslaw.  You may have thought that this is a pretty typical menu for a summer barbecue, but I promise you, you’ve never tasted ribs or coleslaw like this.

There are a few secret ingredients, which make these ribs so amazing.  No brown sugar! Replaced by hoisin sauce.  Who knew!  And the coleslaw is something you will crave every time you barbecue…perfect accompaniment for any al fresco party.

There is no better time to entertain and enjoy the beautiful warm evenings than the start of summer.  So let’s get cooking together!


The key to these amazing ribs is that I bake not BBQ them in advance until they are very tender and almost falling off the bone.  Then, I grill them quickly to get the good smoky flavor without burning them to a crisp. Delicious!


  • 5 lbs baby back ribs or St. Louis ribs
  • Kosher salt and freshly ground pepper
  • Sandy’s famous BBQ sauce, recipe below


Preheat oven to 350 degrees.  Line a sheet with aluminum foil.  Place ribs on the sheet plan meat side up and sprinkle then with 2 teaspoons salt and 1 teaspoon pepper.  Pour the BBQ sauce generously on each rack and cover the ribs loosely with aluminum foil.  Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork.  As soon as the ribs come out of the oven, spread them generously with additional BBQ sauce.  Grill right away or refrigerate to grill later.  About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium high heat.  After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking.  Place the ribs side down, put the lid on top and grill for 5 minutes.  Turn the rib meat side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned.  Place on a cutting board, cover tightly with aluminum foil, and allow the ribs to rest for 10 minutes.

Cut into ribs and serve hot with extra Sandy’s BBQ sauce on the side.



  • 1/2 cup Vegetable Oil
  • 1 1/2 cup Chopped Yellow Onion
  • 1 tablespoon Minced Garlic
  • 1 cup Tomato Paste
  • 1 cup Cider Vinegar
  • 1 cup Honey
  • 1 1/2 cup Worcestershire Sauce
  • 1 cup Dijon Mustard
  • 1/2 cup Soy Sauce
  • 1 cup Hoisin Sauce
  • 1 tablespoon Chili Powder
  • 1 tablespoon Ground Cumin
  • 1 1/2 tablespoon Crushed Red Pepper Flakes


Heat the oil in large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned.  Add the garlic and cook for 1 more minute.  Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and red pepper flakes.  Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use the sauce immediately or pour into a container and refrigerate.



  • 10 cups chopped shredded red and green cabbage
  • 1/4 cup grated carrot
  • 2 cups Miracle Whip
  • 1/2 cup sugar
  • 2 tablespoons prepared horseradish
  • 1 tablespoon dry mustard
  • 1 tablespoon white pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery seed


Toss the cabbage and carrot in a bowl. Then mix salad dressing, sugar, horseradish, dry mustard, white pepper, salt, garlic power and celery seeds in a bowl. Add to the cabbage mixture and mix well. Chill and cover until serving time.



Sandy Keedy, President and Creative Director