Saloon Style Pork Ribs Recipe

Prep the ribs

Preheat oven to 300°F (150°C). Pat the 1 lb rack of pork ribs dry with paper towels. If the membrane is still attached on the bone side, slide a small knife under the membrane at one end and pull it off to expose the back of the ribs.

Apply binder and rub

Brush the yellow mustard evenly over both sides of the ribs to help the rub adhere. In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tbsp packed brown sugar, 1 tsp garlic powder and 1 tsp onion powder. Massage the dry rub evenly over both sides of the ribs.

Low and slow cook

Place ribs bone-side down on a rimmed baking sheet or in a roasting pan. Add 2 tbsp apple cider vinegar to the pan (this helps maintain moisture). Cover tightly with aluminum foil. Bake in the preheated oven for 2 to 2½ hours, until the meat is tender and pulls back from the bones slightly (internal temperature around 195°F/90°C for tender ribs).

Finish with sauce

Remove the ribs from the oven and increase oven temperature to 425°F (220°C) or preheat a broiler. Spoon or brush a generous layer of the Red Dog BBQ Sauce onto the top of the ribs. Return uncovered to the oven for 8–10 minutes (or under broiler 3–5 minutes), until the sauce is caramelized and sticky. Watch carefully to avoid burning. Let rest 5 minutes, then cut into single-rib portions.

While ribs bake, make the sauce. In a small saucepan combine 3 tbsp ketchup, 1 tbsp apple cider vinegar, 1 tbsp molasses, 1 tbsp brown sugar, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp hot sauce, 1 tsp salt and 1/2 tsp black pepper. Cook over medium-low heat, stirring occasionally, until sugar is dissolved and sauce is warmed and slightly thickened, about 5–7 minutes. Taste and adjust seasoning (add more hot sauce for heat, more vinegar for tang, or a splash of water to loosen). Keep warm until ready to glaze ribs.

Prep and par-cook (if desired)

While ribs finish in the oven, toss the cut potatoes (about 2 cups) with 2 tbsp vegetable oil, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika or Cajun seasoning if using. For crispier fries, you can par-cook them by boiling in salted water for 3–4 minutes, then draining and letting steam-dry for 5 minutes.

Bake or fry

To oven-roast: spread fries in a single layer on a rimmed baking sheet and roast at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crisp. To deep-fry: heat oil to 350°F (175°C) and fry in batches 3–4 minutes until golden; drain on paper towels. Either method will finish around the same time as the ribs' final sear if timed accordingly.

Season and finish

Immediately after cooking, toss fries with 1 tbsp unsalted butter and a pinch more salt. Garnish with chopped parsley and serve with a lemon wedge if desired.