A slow Saturday supper
A ribs supper with slaw and beans
Give the ribs the smoker, the beans the oven and the slaw a cold spot in the refrigerator. Three dishes, with enough room to pay attention to the one that takes its time.
Starts a fresh plan for six adults with regular portions and no requested leftovers. Replaces the menu saved in this tab. Change people and appetites in the planner.
- At the starting setting
- Six adults · One main · Two sides
- A long smoker cook
- The rib recipe estimates 4 to 6 hours of cooking, plus preparation and resting. Two batches can change the finish. Leave the meal time flexible.
- Know the extra food
- About 2 main portions beyond six adults. Full side batches make about eight portions of each side.
The meal, together
What to make for six
These are the existing recipes in complete batches. Open each dish for its ingredients, method and individual cooking notes.
Smoked Baby Back Ribs2 batches · about 8 main portions
Tangy Southern Slaw1 batch · about 8 side portions
Smoky Baked Beans1 batch · about 8 side portions| Dish | Make | Estimated yield | Extra beyond six |
|---|---|---|---|
| Smoked Baby Back Ribs | 2 batches | About 8 main portions | About 2 portions |
| Tangy Southern Slaw | 1 batch | About 8 side portions | About 2 portions |
| Smoky Baked Beans | 1 batch | About 8 side portions | About 2 portions |
The extra food above comes from rounding up to whole recipes. It is not a second leftovers allowance. Serving counts are estimates and your actual portions may differ. Smaller groups still get whole batches, which can leave more food for another meal.
Change the guest count and see the batchesBefore you shop
Give every dish a place
Check cooking space, cold storage and clean serving tools before committing to the menu. More batches may need more pans or another cooking round.
- Smoker at 250°F
- Room for four racks with air around them. If four racks do not fit, choose another menu or allow a separate cooking round.
- Oven at 325°F
- A shallow 2 quart baking dish for one bean batch, plus a skillet to soften the onion.
- Cold space and clean tools
- A large bowl for slaw, room to refrigerate it, a food thermometer, heavy foil, clean tongs and a board for the cooked ribs.
Make room for the finish
A useful order of work
This is a preparation order, not a tested shared timetable. Read the individual recipes and leave room for your food, batches and appliances to change the finish.
Prepare → smoke → wrap → glaze → rest
Mix during the cook → chill at least 1 hour → serve cold
Prepare separately → bake 45 to 60 minutes → serve hot
First, check the smoker
Read all three recipes and check that four racks fit without packing the grate. Start with fully thawed ribs. Set out foil and clean tools before the long cook.
Start the ribs before the sides
Prepare the ribs and follow the smoke, wrap and glaze stages. Surface texture, tenderness and temperature guide the changes. Four racks do not mean twice the cooking time.
Make the slaw while the smoker works
Prepare the full slaw batch and refrigerate for at least an hour. Stir before serving. Its dressing is deliberately bold, so read the seasoning note before mixing.
Use the oven for the beans
Allow the bean recipe its preparation and 45 to 60 minute baking window at 325°F. Start it with room for the ribs to run late. Do not raise the smoker temperature to hurry the beans.
Let the ribs finish on their own terms
Glaze only after the meat is tender. Rest as the recipe directs, slice on a clean board and bring out the cold slaw near serving. Serve when the food is ready rather than following a promised clock time.
Shop once for the meal
Start with what is already at home
This grocery preview helps you check the cupboards. It is not the complete measured list. The planner combines every ingredient from the full recipe batches.
Build the full ingredient listReplaces the menu saved in this tab with these three dishes for six adults.
- Meat counter
- Four baby back racks, about 2½ pounds each. That is roughly 10 pounds of raw ribs, including bones.
- Produce
- One head of cabbage and one medium Vidalia onion.
- Beans and dressing
- Three 15 ounce cans of navy beans, mayonnaise, apple cider vinegar, mustard and BBQ sauce.
- Pantry check
- Apple juice, oil, sugar, brown sugar, paprika, garlic powder, salt and pepper. Use the planner for all measured amounts.
Serve the meal, then put it away
Pork must reach at least 145°F and rest for at least 3 minutes. Ribs generally need a longer cook to become tender. The recipe uses a 10 minute rest after the glaze. Keep hot beans at 140°F or above and slaw at 40°F or below.
Refrigerate perishable food within 2 hours, or within 1 hour when the air is above 90°F. Cool extra food promptly in shallow containers. Reheat leftovers to 165°F.
See USDA guidance on safe internal temperatures and cooling and reheating leftovers.
Bring it back next time
Keep the menu handy
Bookmark this page for another dinner. Print the menu sheet on paper or choose Save as PDF in your browser. The sheet includes this menu, amounts, equipment and preparation order.
For the full measured shopping list, build and print your plan. The full recipe methods stay on the separate recipe pages below. Planner choices and shopping checkmarks stay in this browser tab and may be lost when the tab closes.
The full recipes
- Smoked Baby Back RibsAbout 25 minutes preparation · About 4 to 6 hours, plus a short rest
- Tangy Southern SlawAbout 15 minutes preparation · Chill for at least 1 hour
- Smoky Baked BeansAbout 15 minutes preparation · About 45 to 60 minutes