Ribs Recipe

Prepare a quick brine: in a container combine 4 cups cold water, 1 tablespoon kosher salt, 1 tablespoon brown sugar, crushed garlic clove and peppercorns. Stir until salt is dissolved.

Submerge the 1/4 rack of ribs in the brine. Cover and refrigerate for 1 to 2 hours (no longer than 4 hours for a quarter rack). This firms the meat and seasons through.

After brining, remove ribs, discard brine and pat ribs dry with paper towels. Trim excess fat and remove the membrane from the bone side: slide a butter knife under the membrane, lift, grab with a paper towel and pull it off in one piece.

Combine rub ingredients in a small bowl: 1 tsp paprika, 1 tsp brown sugar, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp kosher salt, 1/8 tsp cayenne, 1/4 tsp mustard powder. Mix thoroughly.

Lightly coat the ribs with a thin film of apple cider vinegar or a dab of yellow mustard to help the rub adhere. Evenly apply the dry rub over both sides of the ribs, massaging it into the meat.

Preheat your oven to 275°F (135°C) or prepare a grill/smoker for indirect heat at about 275°F. If using a smoker, add mild smoking wood (apple or hickory) for flavor.

Wrap the seasoned ribs in aluminum foil (bone side down) creating a tight packet. Before sealing, add 1 tablespoon apple cider vinegar and 1/4 cup apple juice or water into the packet to create steam and keep ribs moist.

Place the wrapped ribs on a baking sheet and cook in the oven for 1.5 to 2 hours (for a quarter rack) until the meat is tender and pulls back slightly from the bone. If using a smoker, cook 1.5 to 2 hours indirect.

Carefully open the foil (watch for steam). If you want a sticky glaze, brush both sides with 2 tablespoons BBQ sauce and return to the oven or grill unwrapped at 350°F (175°C) for 8–12 minutes until the glaze sets and edges begin to caramelize. Optionally dot with 1 tsp unsalted butter before glazing for shine.

Remove from heat and let rest 5 minutes. Cut into individual ribs or serve as the 1/4 rack.

While ribs cook, prepare the chips. Wash the russet potato and slice very thinly (1.5–2 mm) using a sharp knife or mandoline for even slices.

Place potato slices in a bowl of cold water and soak for 20–30 minutes to remove excess starch (this yields crisper chips). Drain and pat completely dry with clean kitchen towels or paper towels.

Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with one slice — it should sizzle immediately and float.

Fry the potato slices in small batches for 2–3 minutes until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain. Immediately season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika (if using), tossing to coat.

Keep chips warm in a single layer in a low oven (200°F/95°C) if needed, and serve alongside the ribs.