Ribs Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove membrane from the back of the ribs: slide a butter knife under the thin membrane at one end, loosen and pull off (use a paper towel for grip). Pat ribs dry with paper towels.

Make rub and coat

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Spread yellow mustard evenly over both sides of the ribs to help the rub adhere, then rub the dry spice mixture all over the ribs, pressing lightly to adhere.

Roast covered

Place ribs bone-side down on a large piece of aluminum foil (enough to tightly wrap). Add 1 cup water and 2 tablespoons apple cider vinegar around the ribs (not over the rub). Tightly wrap the ribs in foil and place on a baking sheet. Roast in the preheated oven for 2 to 2 1/2 hours, or until ribs are very tender and internal temperature reaches about 195°F (90°C) and meat pulls easily from bone.

Unwrap and glaze

Carefully unwrap ribs and discard liquid. Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high. Brush a generous layer of prepared barbecue sauce on the top of the ribs. Return ribs to oven (uncovered) or to the grill and cook 8–12 minutes until sauce is bubbly and slightly caramelized. Rotate and brush another layer of sauce, then rest 5 minutes before slicing between bones.

While ribs roast, make the sauce: In a small saucepan combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, minced garlic, hot sauce, salt and black pepper. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning. Keep warm; reserve 1/2 cup for serving and use the remainder to baste ribs during the final caramelizing step.

Make the slaw dressing: Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and black pepper in a large bowl until smooth. Add shredded cabbage and grated carrot. Toss thoroughly to coat. Let sit in refrigerator at least 15 minutes (or up to 1 hour) to mellow and for flavors to meld. Taste and adjust salt or vinegar before serving.

Prepare and par-cook potatoes: Preheat oven to 425°F (220°C) if not already. Spread cut fries in a single layer on a baking sheet lined with parchment. Toss fries with vegetable oil, salt, paprika, garlic powder and black pepper to coat evenly.

Roast fries: Bake in the hot oven for 20–30 minutes, turning once halfway through, until golden and crisp at edges. For extra crispness, finish under the broiler 1–2 minutes, watching closely to avoid burning. Remove from oven and season immediately with a pinch more salt if desired.

Slice the rested ribs between the bones into individual portions. Arrange ribs on plates with a portion of coleslaw and a serving of seasoned fries. Spoon reserved barbecue sauce over the ribs and garnish with chopped parsley. Serve hot.