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MVP Ribs with Pineapple-Jalapeño Slaw

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  • Preparation

    20 minutes (plus marinating)

  • Cook

    3 hours

  • Serves

    4–6

  • Chef

    Chef Jeffery Smith Jr.

Ingredients

  • For Ribs:
  • 1 rack (840g / ~1.85 lbs) pork loin back ribs (baby back ribs)
  • AC BBQ MVP Rub
  • AC All Day BBQ Sauce
  • 1–2 tbsp olive oil
  • Apple juice or apple cider (optional for spritzing)
  • For Slaw:
  • 2 cups finely shredded green cabbage (or coleslaw mix)
  • ½ cup fresh pineapple, diced small
  • 1 jalapeño, minced (remove seeds for less heat)
  • 2 tbsp red onion, thinly sliced (optional)
  • 2 tbsp fresh cilantro, chopped (optional)
  • Juice of 1 lime
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or agave
  • Pinch of salt and black pepper

Preparation

  • Prep the Ribs: Remove the silver skin/membrane from the bone side of the ribs and pat dry with paper towels. Rub both sides with olive oil, then season generously with The MVP rub. Wrap in plastic wrap or foil and refrigerate for at least 4 hours (overnight preferred).
  • Prepare the Grill: Set up your grill for indirect heat at 250–275°F
  • Grill the Ribs: Place ribs bone side down on the indirect heat side of the grill. Close lid and cook for 2.5 to 3 hours. Optional: Spritz ribs with apple juice every 45–60 minutes to keep moist.
  • Glaze the Ribs: Brush both sides with All Day BBQ Sauce during the last 15–20 minutes of cooking. Move ribs briefly over direct heat for 1–2 minutes per side to caramelize (watch closely to avoid burning).
  • Make the Slaw: In a large bowl, combine cabbage, pineapple, jalapeño, red onion, and cilantro. In a small bowl, whisk lime juice, apple cider vinegar, honey, salt, and pepper. Toss dressing with slaw ingredients and chill for at least 15 minutes before serving.
  • Serve: Let ribs rest 5–10 minutes, slice between bones, and serve with extra warm BBQ sauce and the chilled pineapple-jalapeño slaw.
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Credit: Justin Jones

Chef Jeffery Smith Jr.

Chef Jeffery Smith Jr. is a culinary professional, celebrity private chef, and caterer based in Los Angeles, CA. Born and raised in Chicago, IL, Jeffery has always had a love for a variety of cuisines. He is an HBCU alum and member of the Theta Tau of Kappa Alpha Psi Fraternity Inc. He received his B.S. in Mass Communications and minor in Psychology from Jackson State University in Jackson, MS.

A change of career brought Jeffery to Los Angeles in 2009 and on a journey that would ultimately lead to the kitchen. A lack of formal culinary training did not stop Jeffery from learning techniques around the kitchen beginning with preparing meals for holidays and brunches turning into requests on a larger scale. Jeffery has traveled to 35 countries experiencing the food of many different cultures, picking up a few skills along the way and launched Best Kept Secrets Intl., LLC in 2019. Jeffery also continues to cook for celebrity clients, executives, caters private events and operates his macaroni and cheese store, Best Kept Secrets Intl., which is located on the Doordash platform in Los Angeles, CA.

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