Bbq Back Ribs Recipe
BBQ braised pork ribs, warm potato salad, dry-cured bacon, coleslaw, kale oil
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Ingredients
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BBQ Braised Pork Ribs
Warm Potato Salad
Coleslaw
Kale Oil & Garnish
Method
BBQ Braised Pork Ribs
- 1
Prepare ribs
Preheat oven to 300°F (150°C). Pat ribs dry with paper towels. Remove silver skin membrane from the bone side if still attached by sliding a knife under and pulling it off with a paper towel.
- 2
Season
Mix kosher salt, black pepper, smoked paprika, garlic powder and onion powder. Rub the spice mix generously over both sides of the ribs and let rest at room temperature 20–30 minutes (or refrigerate up to overnight).
- 3
Sear
Heat a large ovenproof Dutch oven or heavy skillet over medium-high heat. Add the vegetable oil. When shimmering, sear ribs 2–3 minutes per side until nicely browned. Work in batches if necessary and set seared ribs aside on a plate.
- 4
Aromatics & braising liquid
Reduce heat to medium and add the chopped yellow onion and smashed garlic to the pot. Cook 3–4 minutes until softened and beginning to brown. Add apple cider vinegar to deglaze, scraping up browned bits. Stir in chicken or beef stock and brown sugar, bring to a simmer.
- 5
Braise
Return ribs to the pot, bone side down, in a single layer if possible. Cover and transfer to the preheated oven. Braise 2 to 2½ hours, or until meat is tender and pulls easily from the bone.
- 6
Finish with BBQ sauce
Carefully remove ribs from the braising liquid. Strain and reduce the liquid on stovetop over medium-high heat to a sauce consistency if desired (about 6–8 minutes). Stir in prepared BBQ sauce and simmer 2 minutes. Brush the sauce over the ribs. Optionally broil 2–3 minutes to caramelize the sauce—watch closely to avoid burning.
Warm Potato Salad
- 7
- 8
- 9
Make dressing & toss
In a small bowl, whisk together minced shallot, Dijon mustard, white wine vinegar, reserved warm bacon fat and olive oil until emulsified. Season with salt and pepper. Toss warm potatoes with the dressing, fold in crumbled bacon and chopped chives. Taste and adjust seasoning. Keep warm until plating.
Coleslaw
- 10
Combine vegetables
In a large bowl, combine shredded green and red cabbage and grated carrot.
- 11
Make dressing
Whisk together mayonnaise, apple cider vinegar, honey, celery seed, salt and pepper until smooth.
- 12
Dress & rest
Pour dressing over cabbage mixture and toss to coat evenly. Let slaw rest at least 15 minutes to meld flavors (can be made up to a few hours ahead and refrigerated). Stir again before serving.
Kale Oil & Garnish
- 13
Make kale oil
Blanch kale leaves in boiling water 15–20 seconds, then immediately transfer to an ice bath to preserve color. Squeeze out excess water and roughly chop. In a blender or food processor combine blanched kale, olive oil, lemon juice and salt. Blend until smooth and bright green, about 30–45 seconds. Strain through a fine mesh if you prefer a clear oil. Keep at room temperature until serving.
- 14
Finish & plate
Place a portion of warm potato salad on each plate, lay a rack of BBQ braised ribs beside or on top, spoon any extra reduced BBQ-braising sauce over the ribs. Add a small mound of coleslaw. Drizzle kale oil around or over the plate and sprinkle toasted sesame seeds if using. Garnish with extra chopped chives or parsley if desired.
