Bbq Baby Back Ribs Recipe

1. Prep ribs

Preheat oven to 275°F (135°C). Remove membrane from the bone side of the ribs: slide a butter knife under the membrane at one end, lift and loosen a section, grab with a paper towel and pull it off. Pat ribs dry with paper towels.

2. Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and ground cumin. Mix until uniform.

3. Season ribs

Rub neutral oil over both sides of the ribs to help the rub adhere. Generously coat both sides of each rack with the dry rub, pressing it into the meat. Let sit at room temperature for 20 minutes or refrigerate up to 4 hours (bring to room temp before roasting).

4. Roast low and slow

Place ribs bone-side down on a large sheet of heavy-duty aluminum foil (or on a rimmed baking sheet). Mix apple cider vinegar and 1/2 cup water and drizzle a few tablespoons into the foil around the ribs (not over the rub) to create steam. Tightly tent the ribs with foil to seal. Roast in the preheated oven for 2.5 to 3 hours, or until the meat is very tender and pulls back from the bones about 1/4-1/2 inch.

5. Sauce and finish

Combine 1 cup barbecue sauce and 2 tbs honey in a small saucepan and warm over low heat, stirring until combined (or mix in a bowl). After ribs are tender, carefully remove foil and discard any accumulated liquid. Brush ribs generously with half the sauce. Increase oven temperature to 425°F (220°C) or preheat a broiler. Return ribs to oven, uncovered, for 8–12 minutes to caramelize the sauce; brush with remaining sauce and broil 1–2 minutes more if desired to develop char—watch closely to avoid burning.

6. Rest and slice

Remove ribs from oven, let rest 10 minutes. Slice between bones into individual ribs and transfer to serving platter.

7. Prep potatoes: Peel potatoes if desired. Using a mandoline or very sharp knife, cut potatoes into very thin matchsticks (shoestring size). Place cut potatoes in a large bowl of cold water and soak for 20 minutes to remove surface starch; this helps them crisp.

8. Dry and fry - first fry (blanch): Drain and rinse the potatoes, then dry thoroughly with clean kitchen towels or paper towels. In a heavy pot or deep fryer, heat vegetable oil to 300°F (150°C). Fry the potatoes in batches for 3–4 minutes until just starting to soften but not browned. Remove with a slotted spoon to a paper-towel-lined tray.

9. Final fry: Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches until golden and crisp, about 2–3 minutes. Remove and drain on fresh paper towels. Immediately season with fine sea salt and ground black pepper. Keep warm in a single layer in a low oven (200°F / 95°C) while finishing ribs if needed.

10. Make dressing: In a small bowl whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger and fresh lime juice until honey is dissolved and dressing is uniform.

11. Assemble slaw: In a large bowl combine shredded green cabbage, shredded red cabbage, julienned carrot, sliced scallions and chopped cilantro. Pour dressing over the vegetables, add sesame seeds and salt, then toss thoroughly to combine. Taste and adjust seasoning with additional salt or lime if desired. Let sit at least 10 minutes for flavors to meld; can be made up to 2 hours ahead and refrigerated (bring to near room temp before serving).