Jul 09 2026
Restaurants›Saguaro Corners Restaurant & Bar›Ribs And Eggs Recipe

Ribs And Eggs Recipe

Inspired by Saguaro Corners Restaurant & Bar
Time1h 30m
Serves1

Three Baby Back Ribs, Two Eggs, Home Fries

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Ingredients

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Ribs

Glaze

Home Fries

Eggs

Garnish & Optional

Method

Ribs

  1. 1

    Preheat and make rub

    Preheat oven to 300°F (150°C). In a small bowl combine 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder and 1 tbs brown sugar to make a dry rub.

  2. 2

    Season ribs

    Pat the 3 baby back ribs dry with paper towels. Rub the dry mix evenly over all sides of the ribs.

  3. 3

    Sear

    Heat 1 tbs olive oil in an ovenproof skillet over medium-high heat. When hot, add the ribs and sear 2–3 minutes per side until browned. Remove briefly and set aside.

  4. 4

    Braise

    Add 1/2 sliced yellow onion to the skillet, pour in 60 ml apple cider vinegar and 120 ml stock, and tuck 2 thyme sprigs into the liquid. Return the ribs to the pan (meat side up). Cover tightly with a lid or foil and transfer to the preheated oven. Braise for 60–75 minutes, until meat is fork-tender and pulling back from the bone.

Glaze

  1. 5

    Make glaze

    While ribs braise, whisk together 3 tbs BBQ sauce, 1 tbs honey, 1 tsp soy sauce and 1 tbs butter in a small bowl. Warm gently in a small saucepan or microwave 15–30 seconds so butter melts and flavors meld; keep warm until glazing.

  2. 6

    Glaze and finish

    When ribs are tender, remove from oven and brush the glaze all over the ribs. Place under a hot broiler 3–5 minutes (watch closely) until glaze caramelizes and edges are sticky and charred in spots. Remove from oven and let rest 3–4 minutes before serving.

Home Fries

  1. 7

    Prep potatoes

    While the ribs are braising, dice 2 medium potatoes into roughly 1/2-inch cubes. Place diced potatoes in a pot of salted water and bring to a gentle boil. Parboil 6–8 minutes until just fork-tender but not falling apart. Drain well and let steam-dry in the colander for a minute.

  2. 8

    Crisp potatoes

    Heat 2 tbs olive oil in a large skillet over medium-high heat. Add 1/2 diced yellow onion and 1/2 diced bell pepper (if using) and cook 2–3 minutes until translucent. Add the parboiled potatoes and spread into a single layer. Let cook undisturbed 3–4 minutes to develop a crust, then toss and continue to cook, stirring occasionally, 8–10 minutes more until golden and crisp.

  3. 9

    Season

    Season the home fries with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp smoked paprika. Toss to coat and remove from heat. Keep warm until plating.

Eggs

  1. 10

    Fry eggs

    About 5 minutes before plating, heat 1 tbs butter in a nonstick skillet over medium-low heat. Crack 2 large eggs into the skillet and cook sunny-side up until whites are set but yolks remain runny, about 2–3 minutes (cover the pan briefly to set the tops if desired). Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. For over-easy, flip carefully and cook 20–30 seconds more.

Garnish & Assembly

  1. 11

    Plate

    Divide the home fries onto a plate. Arrange the 3 glazed ribs alongside or on top of the fries. Gently place the fried eggs on or beside the ribs.

  2. 12

    Finish

    Sprinkle 1 tbs chopped fresh parsley over the dish and add hot sauce to taste (about 1 tsp if using). Serve immediately so eggs are warm and yolks run into the fries and ribs.

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