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DANISH BABY BACK RIBS recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›131 MAIN Restaurant›Danish Baby Back Ribs Recipe

Danish Baby Back Ribs Recipe

Name: 131 MAIN Restaurants DANISH BABY BACK RIBS Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 rack Baby back ribs; 2 tbs Smoked paprika; 1 tbs Brown sugar; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Cayenne pepper; 4 cups Green cabbage, shredded; 1 cup Carrots, grated; 1 cup Red bell pepper, sliced; 1 tbs Fresh ginger, grated; 2 tbs Peanut butter; 3 tbs Rice vinegar; 1 tbs Honey; 1 tbs Soy sauce; 1 tsp Sesame oil; 1 to taste Salt; 4 cups Potatoes, cut into fries; 4 cups Vegetable oil; 1 to taste Salt

Inspired by 131 MAIN Restaurant

Time3h

Serves4

half or full rack, smoked in-house, peanut & ginger slaw, fresh fries**

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Frequently paired with

The best thing to pair and share with DANISH BABY BACK RIBS

Selected to pour

NICOLAS FEUILLATTE RÉSERVE EXCLUSIVE BRUT CHAMPAGNE

FRANCE, CHAMPAGNE, VALLÉE DE LA MARNE NV

crisp · bright acidity · elegant

Open pairing →

Ingredients

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Ribs

1 rack Baby back ribs

2 tbs Smoked paprika

1 tbs Brown sugar

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Cayenne pepper

Peanut & Ginger Slaw

4 cups Green cabbage, shredded

1 cup Carrots, grated

1 cup Red bell pepper, sliced

1 tbs Fresh ginger, grated

2 tbs Peanut Butter

3 tbs Rice vinegar

1 tbs Honey

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 to taste Celtic sea salt

Fresh Fries

4 cups Potatoes, cut into fries

4 cups Tuscany sunflower oil

1 to taste Celtic sea salt

Method

Preparing the Ribs

Season the Ribs

In a small bowl, mix together smoked paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Rub this mixture all over the baby back ribs.

Smoke the Ribs

Preheat your smoker to 225°F (107°C). Place the ribs in the smoker and smoke for 4-5 hours, or until tender and the internal temperature reaches 190°F (88°C).

Preparing the Slaw

Mix the Slaw

In a large bowl, combine shredded cabbage, grated carrots, sliced red bell pepper, and grated ginger.

Make the Dressing

In a separate bowl, whisk together peanut butter, rice vinegar, honey, soy sauce, sesame oil, and salt. Adjust seasoning to taste.

Combine

Pour the dressing over the slaw and toss to combine. Let it sit for at least 30 minutes before serving to allow flavors to meld.

Preparing the Fries

Fry the Potatoes

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the cut potatoes and fry until golden brown and crispy, about 5-7 minutes.

Drain and Season

Remove fries from the oil and drain on paper towels. Season with salt to taste while still hot.

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