Rib Basket Recipe

Prepare and rub

Preheat oven to 300°F (150°C). Remove membrane from the back of the ribs if present. Pat ribs dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder. Rub olive oil over both sides of the ribs, then evenly coat with the dry rub, pressing it into the meat. Let rest at room temperature for 20–30 minutes or refrigerate for up to 4 hours for deeper flavor.

Low-and-slow bake

Place ribs bone-side down on a large sheet of aluminum foil on a rimmed baking sheet. Tightly wrap the ribs in foil to create a sealed packet (add 1 tablespoon apple cider vinegar inside the packet to help tenderize and keep moisture). Bake in the preheated oven for 2 to 2 1/2 hours, until meat is tender and pulls back from the bone about 1/4–1/2 inch.

Finish with barbecue sauce

Increase oven temperature to 425°F (220°C) or prepare a hot grill. Carefully unwrap ribs, reserve pan juices. Brush a generous layer of barbecue sauce over the top of the ribs. Return to oven (uncovered) or place on the grill for 8–12 minutes until sauce is bubbly and slightly caramelized. Let rest 5 minutes, then cut into individual portions.

While ribs bake, cook the bacon in a medium saucepan over medium heat until crisp, 6–8 minutes. Remove with a slotted spoon and reserve bacon fat, leaving about 1 tablespoon in the pan.

Add the chopped onion to the bacon fat and cook until translucent, 4–5 minutes. Stir in brown sugar and tomato paste and cook 1 minute to bloom flavors.

Add the drained beans, reserved bacon, yellow mustard, apple cider vinegar, and 1 cup water. Stir to combine, bring to a gentle simmer, then reduce heat to low. Season with salt and pepper. Simmer gently, partially covered, for 20–25 minutes to thicken, stirring occasionally. Taste and adjust seasoning or sweetness as desired.

Cut potatoes into 1/4–1/2 inch matchsticks. Rinse cut fries in cold water until water runs clear to remove excess starch. Dry thoroughly on clean kitchen towels or paper towels.

If using the cornstarch step for extra crispness: toss dried potato sticks with 2 teaspoons cornstarch until lightly coated, then shake off excess.

Heat oil in a deep fryer or heavy pot to 325°F (160°C). Working in batches, blanch fries in the oil until soft but not browned, about 4–6 minutes. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, 2–4 minutes. Drain on paper towels and immediately season with salt and pepper.

In a medium bowl whisk together mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed (if using), salt, and black pepper until smooth.

Place shredded cabbage and grated carrot in a large bowl. Pour dressing over the vegetables and toss until evenly coated. Chill for at least 30 minutes to let flavors meld. Taste and adjust seasoning before serving.

Plate a portion of ribs (about 3–4 bones per person), a scoop of baked beans (about 1/2 cup), a generous handful of fries, and a scoop of coleslaw. Spoon any reserved pan juices from the ribs or extra barbecue sauce over the ribs. Garnish with chopped parsley and lemon wedges if desired.