BBQ Beef Ribs with Micro Herb Egg Salad & Kimchi Slaw
These BBQ beef ribs are one of our favourite slow meals; especially when cooked over the fire or low and slow in the oven, then finished with a thick glaze of Undivided Food Co’s BBQ Sauce. Their sauce is one I always keep on hand; it’s smoky and rich without being overpowering, made with simple, nourishing ingredients. It gives these ribs the perfect caramelised finish without needing much else.
The ribs themselves become deeply tender as they cook, offering a rich source of complete protein, collagen-supportive amino acids, and blood-building iron. We usually serve them with a creamy egg salad made with chopped boiled eggs, good quality mayonnaise, and fresh micro herbs or soft garden greens. It’s light, protein-rich, and cooling against the richness of the meat.
On the side, a crisp kimchi slaw brings in fibre, digestive enzymes, and gentle acidity to round everything out; made with finely shredded cabbage, grated carrot, and a spoon of local fermented kimchi. Each part of this meal supports digestion, blood sugar balance, and nutrient absorption, while still being grounding and satisfying.
Use the code MINDFUL10 for 10% off all Undivided Food Co products.
Ingredients
For the BBQ Beef Ribs
1.5–2kg beef short ribs
1 tsp sea salt
1 tsp smoked paprika
½ tsp garlic powder
½ tsp ground cumin
For the Micro Herb Egg Salad
6 pasture-raised eggs
1–2 tbsp homemade mayo or cultured sour cream
1 tsp Dijon mustard
½ cup fresh micro herbs (I used radish and broccoli sprouts)
For the Kimchi Slaw
2 cups finely shredded cabbage
½ cup kimchi, finely chopped
1 small carrot, grated
Squeeze of lemon or splash of apple cider vinegar
Method
Preheat oven to 150c. Rub the ribs with salt, paprika, garlic, and cumin. Add a splash of lemon or ACV to tenderise. Place ribs in a dutch oven or baking dish, cover tightly, and slow-roast for 3–4 hours until tender. For extra depth, finish under the grill, brushing with BBQ sauce to glaze.
While ribs cook, place eggs in boiling water for 9–10 minutes. Cool under cold water, peel, and roughly chop.
In a bowl, mix eggs with mayo/sour cream, mustard, sea salt, pepper, and herbs. Stir gently to combine.
Toss cabbage, grated carrot, and chopped kimchi together. Dress lightly with olive oil and lemon juice or ACV. Let sit 10 minutes to soften slightly.
Plate ribs with a generous scoop of egg salad and slaw. Garnish with extra herbs or a drizzle of BBQ sauce if desired.
Enjoy!
