Baby Back Ribs Recipe
Slow cooked ribs in BBQ, served with house fries and coleslaw.
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Ingredients
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Ribs
House Fries
Coleslaw
Method
Prepare the Ribs
- 1
Season the Ribs
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the baby back ribs, ensuring they are well coated.
- 2
Slow Cook the Ribs
Place the seasoned ribs in a slow cooker. Pour BBQ sauce over the ribs, covering them completely. Cook on low for 6-8 hours or until the ribs are tender and the meat pulls away from the bone.
- 3
Finish the Ribs
Once cooked, carefully remove the ribs from the slow cooker. Optionally, you can brush with additional BBQ sauce and broil them in the oven for 5 minutes for a caramelized finish.
Make the House Fries
- 4
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Wash and cut the russet potatoes into thin wedges or strips.
- 5
Season the Fries
In a large bowl, combine the potato wedges with olive oil, salt, black pepper, and paprika. Toss until evenly coated.
- 6
Bake the Fries
Spread the seasoned potato wedges in a single layer on a baking sheet. Bake for 25-30 minutes, turning halfway, until golden and crispy.
Prepare the Coleslaw
- 7
Shred the Vegetables
Finely shred the green cabbage and grate the carrots. Place them in a large mixing bowl.
- 8
Mix the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 9
Combine the Coleslaw
Pour the dressing over the shredded cabbage and carrots. Toss until well combined. Refrigerate for at least 30 minutes before serving to let the flavors meld.