Baby Back Ribs* Recipe

Prep ribs

Preheat oven to 275°F (135°C). Remove membrane from the bone side of the ribs by sliding a knife under the membrane at one end and pulling it off with a paper towel for grip.

Make dry rub and season

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin and brown sugar. Pat ribs dry, spread yellow mustard thinly over both sides of each rack as a binder, then rub the spice mixture evenly over both sides.

Slow-cook

Place ribs bone-side down on a foil-lined rimmed baking sheet or in a roasting pan. Mix apple cider vinegar and water and pour a small amount (about 1/4 cup) into the pan to create steam. Tightly cover the ribs with aluminum foil and bake 2.5 to 3 hours, or until meat is very tender and pulling back from the bones about 1/4–1/2 inch.

While ribs cook, mix store-bought barbecue sauce, hoisin sauce, honey and soy sauce in a small saucepan. Warm over medium-low heat until just simmering, stir to combine and taste—adjust sweetness or salt as needed. Keep warm and set aside 10–15 minutes before glazing ribs.

Prepare potatoes

Increase oven to 425°F (220°C) during the last 20 minutes of the ribs' cook time. Wash and cut potatoes into 1/4–1/2-inch fries (or wedge). For crispier fries, soak cut potatoes in cold water for 20 minutes, then drain and pat very dry.

Season and bake

Toss dried potato pieces with vegetable oil, kosher salt, black pepper and paprika. Spread in a single layer on a rimmed baking sheet (use two sheets if crowded). Bake 20–30 minutes, flipping once halfway, until golden and crisp. If frying, heat oil to 350°F (175°C) and fry in batches 3–5 minutes until golden, then drain on paper towels and season immediately.

Glaze and broil

When ribs are tender and about 5–10 minutes from serving, remove foil and brush a generous layer of the warmed BBQ sauce over the top of each rack. Place ribs under a hot broiler or on a hot grill for 3–5 minutes to caramelize the glaze—watch closely to avoid burning. Remove and brush a second light coat of sauce.

Let rest 5 minutes, then slice between bones into individual ribs. Serve ribs with extra BBQ sauce on the side.

Make dressing

In a bowl whisk together rice vinegar, sesame oil, soy sauce, honey (or sugar), lime juice, salt and black pepper until combined.

Toss slaw

In a large bowl combine green cabbage, red cabbage, carrot, scallions and cilantro. Pour dressing over vegetables and toss to combine. Sprinkle sesame seeds on top if using. Let sit 10 minutes to meld flavors before serving.

Arrange a portion of fries on each plate, place 3–4 sliced ribs beside them, and add a generous scoop of Asian slaw. Drizzle or serve extra BBQ sauce on the ribs. Garnish with chopped parsley or cilantro. Serve immediately.