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Pork Rib Plate Recipe

Name: Chuckwagon BBQ & Burgers Pork Rib Plate Recipe
Cook time: 3 h
Total time: 3 h
Yield: 1 servings
Cuisine: American
Ingredients: 3 ribs pork baby back ribs; 1 tbs kosher salt; 1 tsp black pepper; 1 tbs paprika (smoked or sweet); 2 tbs brown sugar (packed); 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp chili powder; 60 ml apple cider vinegar; 1 tbs olive oil; 0.5 cups barbecue sauce (for glazing); 500 g russet potatoes (for mashed potatoes); 60 ml milk; 30 g butter; 0.5 tsp salt (for potatoes); 200 g green cabbage (for coleslaw), shredded; 1 each carrot, grated; 3 tbs mayonnaise; 1 tsp apple cider vinegar (coleslaw); 0.5 tsp sugar (coleslaw); 0.25 tsp salt (coleslaw); 0.25 tsp black pepper (coleslaw); 1 tbs fresh parsley, chopped (optional); 2 each lemon wedges (optional)

Inspired by Chuckwagon BBQ & Burgers

Time3h

Serves1

3-4 ribs. Served with your choice of two sides, sub both sides for baked potato for additional cost.

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Ingredients

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Pork Ribs

3 ribs pork baby back ribs

1 tbs kosher salt

1 tsp black pepper

1 tbs paprika (smoked or sweet)

2 tbs brown sugar (packed)

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp Chili powder

1/4 cup (60 ml) Apple cider vinegar

1 tbs olive oil

1/2 cups barbecue sauce (for glazing)

Optional Sides (choose two; recipe includes basic mashed potatoes and coleslaw)

1 1/8 lb (500 g) russet potatoes (for mashed potatoes)

1/4 cup (60 ml) Milk

1.06 oz (30 g) Butter

1/2 tsp salt (for potatoes)

7.05 oz (200 g) green cabbage (for coleslaw), shredded

1 each Carrot, grated

3 tbs Mayonnaise

1 tsp apple cider vinegar (coleslaw)

1/2 tsp sugar (coleslaw)

1/4 tsp salt (coleslaw)

1/4 tsp black pepper (coleslaw)

Finishing & Serving

1 tbs fresh parsley, chopped (optional)

2 each lemon wedges (optional)

Method

Pork Ribs

Prepare ribs

Preheat oven to 150°C (300°F). If ribs have membrane on the bone side, remove it by sliding a knife under the membrane at one end, loosening, then gripping with a paper towel and pulling it off.

Make dry rub

In a small bowl mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and chili powder until evenly combined.

Season ribs

Pat ribs dry with paper towels. Drizzle olive oil over both sides and rub to coat. Sprinkle the dry rub evenly over both sides, pressing gently so it adheres. Let sit at room temperature for 20 minutes or refrigerate up to overnight for stronger flavor.

Wrap and slow-cook

Place each rack (or folded racks to fit) on a large sheet of foil. Add apple cider vinegar around ribs (not over the rub) to create steam. Tightly wrap the foil to form sealed packets. Place on a baking sheet and bake in the preheated oven for 2 to 2 1/2 hours, until meat is tender and pulls back from the bone about 1/4 to 1/2 inch.

Glaze and finish

Remove ribs from oven and carefully open foil (watch for steam). Increase oven to 220°C (425°F) or preheat a grill to medium-high. Brush barbecue sauce over the top of the ribs. Return unwrapped ribs to the oven on a baking sheet (or to the grill) for 8–12 minutes, basting once, until sauce is caramelized and sticky but not burnt.

Rest

Let ribs rest 5 minutes before cutting into individual ribs. Garnish with chopped parsley and serve with lemon wedges if desired.

Mashed Potatoes (optional side)

Peel (if desired) and cut potatoes into 2–3 cm cubes. Place in a pot, cover with cold water and 1/2 tsp salt. Bring to a boil, then simmer 12–15 minutes until tender when pierced with a fork. Drain well and return to the pot.

Warm milk and melt butter together (microwave or small saucepan). Mash potatoes with a potato masher or fork, gradually adding milk and butter until smooth and creamy. Adjust salt to taste. Keep warm until serving.

Coleslaw (optional side)

In a large bowl combine shredded cabbage and grated carrot. In a small bowl whisk mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth. Toss dressing with cabbage/carrot until evenly coated. Chill at least 15 minutes before serving to meld flavors.

Plating & Serving

On a plate place 3–4 ribs. Add two chosen sides (mashed potatoes and/or coleslaw or other sides requested). Spoon any remaining barbecue sauce over ribs; serve lemon wedges on the side. Offer baked potato substitution if requested (prepare large russet baked at 200°C/400°F for 45–60 minutes until tender).