Barbeque Pork Ribs* Recipe

Prepare the Ribs

Preheat your oven to 150°C (300°F). Remove the membrane from the back of the pork ribs and pat them dry with paper towels.

Mix the Rub

In a bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.

Apply the Rub

Rub the mixture generously over the ribs on both sides. Let it marinate for at least 30 minutes, or overnight in the refrigerator for best results.

Bake the Ribs

Place the ribs on a baking sheet lined with aluminum foil. Cover with another piece of foil and bake for 3 hours.

Glaze the Ribs

Remove the foil and brush barbecue sauce over the ribs. Increase the oven temperature to 200°C (400°F) and bake for an additional 20-30 minutes, basting with more sauce every 10 minutes, until caramelized.

Prepare the Potatoes

Wash the red potatoes thoroughly and cut them into quarters.

Boil the Potatoes

Place the potatoes in a large pot and cover with water. Add 1 tsp of salt and bring to a boil. Cook for about 15-20 minutes or until tender.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Prepare the Carrots

Peel and slice the carrots into rounds or sticks, depending on your preference.

Cook the Carrots

In a saucepan, add the sliced carrots, 1 cup of water, and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 10 minutes until tender.

Glaze the Carrots

Drain any excess water from the carrots. Add butter, brown sugar, and ground cinnamon. Cook over medium heat, stirring until the sugar has dissolved and the carrots are glazed.