1. Preheat your grill to medium-high heat, around 190°C (375°F).

2. In a small bowl, mix together the barbecue sauce, smoked paprika, garlic powder, onion powder, cumin, cayenne, black pepper, and salt to form a thick spice paste.

3. Remove the membrane from the back of the pork ribs using a knife or paper towel for grip, then rub the spice mixture generously all over the ribs, coating both sides evenly.

4. Place the ribs on the grill, bone-side down, and cook for 2 hours with the lid closed, turning once after 1 hour, until the meat is tender and pulls easily from the bone.

5. While the ribs cook, prepare the apple slaw: in a large bowl, combine the shredded cabbage, sliced apple, and red onion.

6. In a separate small bowl, whisk together the mayonnaise, sour cream, chopped parsley, mustard seeds, and a pinch of salt and pepper. Pour over the slaw and toss until evenly coated. Chill until serving.

7. Once the ribs are done, remove them from the grill and let rest for 10 minutes. Slice between the bones and serve warm with the apple slaw on the side. Garnish with extra parsley.