Baby Back Ribs* Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Pat ribs dry with paper towels. If membrane on the bone side is present, slide a knife under it and peel it off to improve tenderness.

Spread the yellow mustard over both sides of the ribs as a light binder (it won’t taste mustardy once cooked).

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and ground cumin. Rub the spice mix evenly over both sides of the ribs.

Place ribs bone-side down on a large sheet of foil on a baking sheet. Tightly wrap the foil to create a sealed packet (this traps moisture). Roast in the preheated oven for 2 to 2 1/2 hours, until meat is tender and pulling back from the bones.

While ribs roast, combine ketchup, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, hot sauce (if using), minced garlic and grated ginger in a small saucepan.

Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer gently for 10 minutes to meld flavors. Taste and adjust seasoning — add a pinch of salt, more vinegar for brightness, or more brown sugar for sweetness as desired.

Reserve about 1/2 cup of sauce warm for serving; the rest will be used to glaze the ribs.

When ribs are tender, remove from oven and carefully open foil. Brush a generous layer of the prepared BBQ sauce over the top of the ribs.

Option A - Broiler/Grill finish: Preheat broiler or gas grill to high. Place ribs on a foil-lined tray and broil or sear on the grill for 3–5 minutes, watching closely, until sauce is caramelized and bubbly. Turn off heat and let rest 5 minutes. Option B - Oven finish: Increase oven to 400°F (200°C) and bake uncovered for 8–12 minutes until sauce bubbles and lightly caramelizes.

After finishing, let ribs rest 5 minutes, then slice between bones into individual portions.

While ribs roast, make the slaw. In a large bowl combine thinly sliced green and red cabbage, carrot, green onions and chopped cilantro.

In a small bowl whisk rice vinegar, soy sauce, sesame oil, honey, toasted sesame seeds, salt and fresh lime juice until combined.

Pour dressing over the slaw and toss to coat evenly. Taste and adjust seasoning (add more lime or salt if needed). Refrigerate until ready to serve. Toss again just before plating.

Preheat oven to 425°F (220°C) if roasting. Slice potatoes into 1/4–1/2 inch fries and place in a bowl of cold water for 10 minutes to remove excess starch; drain and pat very dry with towels.

Toss dried potato sticks with vegetable oil, salt, pepper and paprika until evenly coated.

Spread fries in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast for 20–30 minutes, flipping once halfway, until golden and crisp. For frying: heat oil to 350°F (175°C) and fry potatoes in batches 3–5 minutes until golden, drain on paper towels and toss with salt immediately.

Keep fries warm in a low oven (200°F / 95°C) while finishing ribs if needed.

Arrange sliced ribs on a platter or plate. Spoon extra warmed BBQ sauce over ribs or serve on the side.

Place a generous scoop of Asian slaw alongside the ribs and a portion of fries. Garnish with fresh cilantro leaves and lime wedges. Serve immediately.