Thursday Rib Special Recipe

Prepare the ribs

Preheat oven to 275°F (135°C). If using a half-rack, separate it from a full rack before seasoning. Remove membrane from the back of the ribs by slipping a knife under it at one end, grabbing it with a paper towel, and pulling it off in one piece.

Make dry rub

In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne pepper. Mix thoroughly so sugar and spices are evenly distributed.

Season ribs

Rub olive oil over both sides of the ribs, then generously apply the dry rub, pressing it into the meat. Let ribs sit at room temperature for 20–30 minutes or refrigerate covered for up to 4 hours for deeper flavor.

Low-and-slow bake

Place ribs bone-side down on a large sheet of foil on a rimmed baking tray. Add 1/2 cup water and 1/4 cup apple cider vinegar to the tray (this creates steam and helps tenderize). Tightly wrap the ribs in foil to trap steam. Bake in the preheated oven for 2.5 to 3 hours for baby back ribs (2 hours for smaller half-rack), until meat is tender and pulls easily from the bone.

Finish with BBQ sauce

Remove ribs from oven and carefully open foil. Increase oven temperature to 425°F (220°C) or prepare a hot grill. Brush ribs with 1/2 cup of your favorite BBQ sauce on both sides, then return to oven on a broiler-safe tray or place on grill for 8–10 minutes, basting once, until sauce is caramelized and sticky. If broiling, watch closely to avoid burning.

Let ribs rest for 5 minutes before slicing between bones into individual servings (half-rack = about 6 ribs, full-rack = about 12 ribs).

Make slaw dressing

In a medium bowl whisk together mayonnaise, 1 tablespoon apple cider vinegar, sugar, Dijon mustard, celery seed, salt and black pepper until smooth and slightly loose in consistency.

Toss vegetables

In a large bowl combine shredded green cabbage, shredded red cabbage and grated carrot. Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust seasoning (add a pinch more salt or a splash of vinegar if needed).

Chill the coleslaw at least 30 minutes before serving to allow flavors to meld. Stir again just before plating.

Prep potatoes

Cut scrubbed russet potatoes into 1/4- to 1/2-inch sticks. Soak cut fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch for a crisper finish. Drain and pat completely dry with kitchen towels.

Coat and season

Toss dried fries with cornstarch (if using), vegetable oil, salt, black pepper and paprika until evenly coated.

Cook fries (oven method)

Preheat oven to 425°F (220°C) if not already used for finishing ribs. Spread fries in a single layer on a parchment-lined baking sheet without overcrowding. Bake for 25–30 minutes, flipping once halfway through, until golden and crisp. If frying: heat vegetable oil in a deep pot to 350°F (175°C) and fry in batches until golden, 3–4 minutes per batch; drain on paper towels and season immediately.

Keep fries warm in a low oven (200°F / 95°C) while finishing ribs and plating.

Plate one half-rack (or one full-rack) of ribs with a generous scoop of coleslaw and a portion of fries. Drizzle extra BBQ sauce over the ribs or serve on the side. Garnish with chopped parsley and a lemon wedge for brightness. Serve immediately while ribs are hot and fries are crisp.