Baby Back Ribs Recipe
Half rack of knife and fork pork ribs, slow roasted and hardwood grilled, basted with house made BBQ. Served with shoestring fries and grilled pineapple cole slaw
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Ingredients
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Ribs
BBQ Sauce
Shoestring Fries
Grilled Pineapple Cole Slaw
Method
Preparing the Ribs
- 1
Season the Ribs
In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mixture all over the baby back ribs.
- 2
Slow Roast
Preheat your oven to 300°F (150°C). Place the seasoned ribs on a baking sheet and cover tightly with foil. Roast in the oven for 2.5 to 3 hours, until tender.
- 3
Prepare BBQ Sauce
In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, honey, mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Simmer for about 15 minutes, stirring occasionally.
- 4
Preparing the Shoestring Fries
- 5
Cut the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips (about 1/4 inch thick) to make shoestring fries.
- 6
Fry the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the potato strips in batches and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels. Sprinkle with salt.
Preparing the Grilled Pineapple Cole Slaw
- 7
Grill the Pineapple
Preheat a grill or grill pan. Grill the pineapple rings for about 2-3 minutes on each side until caramelized and grill marks appear. Chop into small pieces.
- 8
Mix the Slaw
In a large bowl, combine shredded cabbage, grated carrots, chopped grilled pineapple, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix until well combined.