Preheat your oven to 150°C (300°F). Rub the pork ribs with salt, black pepper, garlic powder, and onion powder. Place them on a baking sheet lined with foil.

Bake the Ribs

Cover the ribs with another piece of foil and bake in the preheated oven for about 2.5 hours until tender.

Make the Chili Molasses Glaze

Combine Ingredients

In a saucepan, combine Crosby's molasses, chili powder, soy sauce, apple cider vinegar, minced garlic, ground ginger, and red pepper flakes. Simmer over low heat for about 10 minutes, stirring occasionally.

Prepare the Slaw

Mix Slaw Ingredients

In a large bowl, combine shredded cabbage, grated carrots, chopped dill pickles, mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Toss until well mixed and refrigerate until serving.

Smashed Potatoes

Boil and Smash the Potatoes

Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly. Smash each potato gently with a fork, drizzle with olive oil, and season with salt, black pepper, and sprinkle with fresh parsley.

Glaze and Serve

Glaze the Ribs

Once the ribs are tender, remove them from the oven, brush with the chili molasses glaze, and return to the oven for another 20-30 minutes until caramelized.

Plate and Serve

Serve the glazed ribs with spicy dill slaw and smashed potatoes on the side.