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Makes: 6 servings
  • 2 racks pork baby back ribs 

  • 2 teaspoons Montreal steak seasoning, McCormick® Grill Mates® 

  • 1 can (14-ounce) tomato sauce with Italian herbs, Contadina® 

  • 1 packet (1.31-ounce) sloppy joe seasoning, McCormick® 

  • 3 tablespoons light brown sugar

  • 2 tablespoons mesquite steak sauce, A.1.®

  • 1⁄2 teaspoon crushed garlic, Christopher Ranch® 

Green Parsley Slaw:

  • 1 bag (10-ounce) finely shredded cabbage, Fresh Express® 

  • 1 cup finely chopped flat-leaf parsley

  • 1⁄2 cup finely chopped scallions (green onions)

  • 1⁄2 cup mayonnaise, Best Foods® 

  • 2 tablespoons sour cream, Knudsen® 

  • 2 teaspoons granulated sugar 

  • 1 teaspoon white vinegar, Heinz® 

  • 1⁄4 teaspoon salt 


  1. Preheat oven to 325 degrees F. Season ribs with steak seasoning and place in shallow roasting pan. In a medium bowl, stir together remaining ingredients. Pour barbecue sauce over ribs. Cover with aluminum foil and roast for 21⁄2 to 31⁄2 hours. 

  2. Remove ribs from oven and let stand 10 minutes. Skim fat from barbecue sauce and keep warm. Cut ribs into serving portions and serve with sauce on the side.

Green Parsley Slaw:
  1. In a large bowl, toss together shredded cabbage, parsley, and scallions. In a medium bowl, combine remaining ingredients. Pour over cabbage mixture and toss to combine. Serve immediately. 

TIP: The slaw can be chilled in the refrigerator for up to one day before serving.