Bbq Ribs Recipe
Slow cooked with our signature spice blend and basted with a Dominican inspired BBQ sauce. Served with French fried potatoes and coleslaw.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ribs
BBQ Sauce
French Fried Potatoes
Coleslaw
Method
Preparing Ribs
- 1
Mix the Spice Rub
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well until all ingredients are evenly blended.
- 2
Season the Ribs
Rub the spice mixture generously over the pork ribs, ensuring to coat all sides. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.
- 3
Slow Cook the Ribs
Place the ribs in a slow cooker. Cook on low for 6 to 8 hours, or until the meat is tender and pulls away from the bone easily.
Making BBQ Sauce
- 4
Combine Sauce Ingredients
In a medium saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and salt. Stir well to combine.
- 5
Simmer the Sauce
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally, until thickened.
Frying Potatoes
- 6
Prepare the Potatoes
Peel the potatoes and cut them into thin strips. Soak the strips in cold water for about 30 minutes, then drain and pat dry.
- 7
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 180°C (350°F).
- 8
Fry the Potatoes
Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes per batch. Remove from oil and drain on paper towels. Season with salt to taste.
Making Coleslaw
- 9
Prepare the Vegetables
Thinly slice the cabbage and grate the carrots. Place them in a large bowl.
- 10
Make the Dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and salt until smooth.
- 11
Combine Salad and Dressing
Pour the dressing over the cabbage and carrots. Toss well to combine. Let it sit for at least 30 minutes in the refrigerator before serving.
Finishing Touches
- 12
Baste the Ribs
Once the ribs are cooked, brush the BBQ sauce generously over the ribs. Let them cook on low for an additional 30 minutes in the slow cooker to absorb the flavors.
- 13
Serve
Remove the ribs from the slow cooker and serve with French fried potatoes and coleslaw on the side. Enjoy your delicious BBQ ribs!
