Bbq Ribs Recipe

Prepare ribs

Preheat oven to 150°C (300°F). Remove the membrane from the bone side of the ribs: slide a knife under the membrane at one end, loosen and pull off using a paper towel for grip.

Make rub and season

Whisk together kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Rub the yellow mustard over both sides of the ribs to help the rub adhere, then evenly coat both sides with the dry rub. Let rest 15–30 minutes at room temperature or refrigerate up to overnight for more flavor.

Low-and-slow cook

Place ribs bone-side down on a foil-lined baking sheet or in a roasting pan. Combine apple cider vinegar and water and pour a little (about 60 ml) into the bottom of the pan to create a moist environment. Cover tightly with aluminum foil. Bake at 150°C (300°F) for 2 to 2.5 hours, until meat is tender and has pulled back from the bone by about 0.5–1 cm.

Finish with sauce

Increase oven to 200°C (400°F) or preheat a broiler. Remove foil and brush a generous layer of Tavern BBQ sauce (see sauce directions) over the ribs. Return to oven uncovered for 8–12 minutes or until sauce is sticky and slightly caramelized—watch carefully to avoid burning. Let rest 5 minutes, then slice into individual ribs.

While ribs cook, combine ketchup, apple cider vinegar, brown sugar, Worcestershire, Dijon, smoked paprika, minced garlic, onion powder, hot sauce (if using), salt and pepper in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low and simmer 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust salt, sugar or acidity. Reserve about 2 tablespoons for serving and use the remainder for basting during the final cook step.

In a large bowl combine shredded green and red cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth. Pour dressing over vegetables and toss until evenly coated. Chill at least 15 minutes to meld flavors before serving. Adjust seasoning to taste just before plating.

If frying: heat 3–4 cm of vegetable oil in a heavy pot to 175°C (350°F). Pat fries dry with paper towels. Fry in batches 3–4 minutes until golden and cooked through; drain on paper towels and season immediately with salt, pepper and paprika. If oven method: preheat oven to 220°C (430°F). Toss cut potatoes with 2 tablespoons oil, salt, pepper and paprika. Spread in a single layer on a rimmed baking sheet and bake 25–35 minutes, flipping once, until crisp and golden. Keep warm.

Plate a half rack of ribs with a scoop of fries and a portion of coleslaw. Spoon extra Tavern BBQ sauce on the ribs and serve remaining sauce on the side. Sprinkle chopped parsley over fries or slaw as garnish. Serve immediately.