Rib Combo For Two Recipe

Serve starter

Select one starter per party. For cornbread: warm in a 350°F (175°C) oven for 8–10 minutes. For fried pickles or onion rings: reheat or fry to crisp per package or recipe instructions and serve hot.

Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder and cayenne in a small bowl. Mix thoroughly and set aside.

Trim and season

Remove membrane from the bone side of the ribs: slide a knife under the membrane at one corner, lift, and peel off (use a paper towel for grip). Pat ribs dry with paper towels. Spread yellow mustard lightly over both sides of each rack as a binder. Generously rub the BBQ dry rub over both sides of all ribs, pressing to adhere.

Preheat smoker or oven

Preheat smoker to 225°F (107°C). If using an oven, preheat to 275°F (135°C) and use a roasting pan with a wire rack.

Smoke (low and slow)

Place ribs bone-side down on the smoker grates. Smoke for 3 hours, spritzing with apple juice every 30–45 minutes to maintain moisture and add flavor. If using an oven, place ribs on a rack and bake 2.5–3 hours before wrapping.

Wrap and braise (foil step)

After the initial smoke/bake period (about 2.5–3 hours), wrap each rack tightly in aluminum foil with 2–3 tablespoons of apple juice inside the packet. Return to the smoker or oven and cook for another 1–1.5 hours at the same temp until meat is very tender and pulls back from the bone about 1/4–1/2 inch.

Sauce and finish

Carefully unwrap the ribs and place bone-side down back on the smoker or under a hot broiler. Brush your chosen BBQ sauce on both sides; allow sauce to set and caramelize for 10–15 minutes, flipping and basting once. Internal texture should be tender and slightly sticky. Remove and rest for 10 minutes before slicing into individual portions.

Prepare potatoes

Peel (optional) and cut potatoes into even fries. Soak cut fries in cold water for 20–30 minutes to remove excess starch, then drain and pat thoroughly dry.

Cook fries

For frying: heat oil in a deep fryer or heavy pot to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until pale and tender; remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, 2–3 minutes. For oven-roasting: toss dried fries with vegetable oil, spread in a single layer on a sheet tray, roast at 425°F (220°C) for 25–35 minutes, turning halfway, until crisp and golden. Season immediately with sea salt, paprika, garlic powder and onion powder; toss to coat.

In a skillet over medium heat, cook diced bacon until crispy. Remove most of the bacon fat, leaving about 1 tablespoon. Add diced green pepper and cook 2–3 minutes until softened. Add drained beans, brown sugar and 2 tablespoons BBQ sauce. Stir to combine, simmer gently 8–10 minutes until flavors meld and sauce thickens slightly. Stir in cooked bacon pieces and adjust seasoning to taste. Keep warm until serving.

In a bowl combine shredded cabbage and shredded carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar and salt. Pour dressing over vegetables and toss until evenly coated. Chill for at least 30 minutes before serving to let flavors marry. Taste and adjust seasoning.

Slice ribs between bones into portions. On two plates divide ribs evenly so each plate has approximately half the total ribs. Add a generous portion of house-seasoned fries and a serving of either the baked beans or coleslaw. Place a warm cornbread muffin or chosen starter on the side. Spoon extra BBQ sauce into a small ramekin and garnish fries with chopped parsley. Serve immediately.