Ribs Recipe

Prep and season

Preheat oven to 300°F (150°C). Pat ribs dry with paper towels. Remove membrane from the bone side if present. Rub olive oil over both sides. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder; rub evenly over both sides of ribs. Drizzle apple cider vinegar over ribs and let sit 15 minutes while other components heat up.

Slow roast

Place ribs bone-side down on a rimmed baking sheet or in a roasting pan. Cover tightly with foil and roast in the preheated oven for 2 to 2.25 hours (until fork-tender). Check at 1.5 hours — meat should be tender and pulling away from bones.

Sauce and finish

Remove foil, brush both sides with barbecue sauce, then return to oven uncovered for 10–15 minutes to set the sauce. For a charred finish, transfer to a preheated gas or charcoal grill or broil 2–3 minutes, watching closely to avoid burning. Rest 5 minutes before slicing between bones.

Cook potatoes

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 15–20 minutes until potatoes are fork-tender. Drain well and return to the warm pot for 1 minute to release steam.

Mash

Add 3 tbs butter and about 3/4 cup of the milk to potatoes. Mash with a potato masher or ricer until smooth; add remaining milk as needed to reach desired creaminess. Season with 1 tsp salt and 1/2 tsp black pepper; taste and adjust.

Make gravy

If you have pan drippings from cooking ribs, pour off 4 tablespoons into a small saucepan and heat over medium. If not, melt 2 tbs butter in the pan. Whisk in 2 tbs flour and cook 1–2 minutes to form a roux. Gradually whisk in 1 cup beef broth until smooth. Simmer 2–3 minutes until thickened; season with salt and pepper to taste. If gravy is too thick, thin with a splash of water or additional broth.

Serve

Spoon gravy over mashed potatoes and keep warm until plating with ribs.

Make dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Toss slaw

Add shredded cabbage and grated carrot to the bowl and toss until evenly coated. Adjust seasoning (more vinegar for tang, more sugar for sweetness) and chill at least 15 minutes to let flavors meld. Drain slightly before serving if excess liquid accumulates.

Preheat and dry mix

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a bowl combine 2 cups flour, 1 tbsp baking powder and 1 tsp salt.

Cut in butter

Using a pastry cutter or two knives, cut the cold cubed butter into the flour until mixture resembles coarse crumbs with pea-size bits of butter.

Add liquid and shape

Stir in the buttermilk (or milk + vinegar) until dough just comes together. Do not overmix. Turn dough onto a lightly floured surface, fold 2–3 times, then pat to about 1-inch thickness. Use a 2.5-inch round cutter to cut biscuits, press straight down without twisting.

Bake and finish

Place biscuits on the prepared sheet about 1 inch apart. Bake 12–15 minutes, until golden brown on top. Brush with 1 tablespoon melted butter and serve warm.