Ribs Recipe
Ribs served with elotes and papas bravas-fried wedge potatoes tossed in a bacon and queso sauce
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Ingredients
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Ribs
Elotes (Mexican street corn)
Papas Bravas with Bacon-Queso Sauce
Method
Ribs
- 1
Prepare and season ribs
Preheat oven to 275°F (135°C). Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel. Pat ribs dry with paper towels. In a small bowl mix kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cumin. Rub olive oil over both sides of the ribs, then massage the dry rub evenly onto both sides. Let sit 15–30 minutes at room temperature or refrigerate up to overnight for deeper flavor.
- 2
Low-and-slow cook the ribs
Wrap each rack tightly in aluminum foil, creating a sealed packet (add 1 tablespoon apple cider vinegar and 1 tablespoon water inside each packet to maintain moisture). Place on a rimmed baking sheet and bake in preheated oven for 2.5 to 3 hours, until meat is very tender and pulls back from the bone about 1/4–1/2 inch.
- 3
Finish with barbecue sauce
Carefully unwrap ribs and discard foil liquid. Preheat broiler to high or heat a grill to medium-high. Brush both sides of ribs with barbecue sauce. Broil or grill for 4–6 minutes, watching closely, until sauce is bubbling and slightly caramelized. Remove and let rest 5 minutes. Slice between bones into portions.
Elotes (Mexican street corn)
- 4
- 5
Dress and finish corn
In a small bowl combine mayonnaise, sour cream, lime juice, chili powder and salt. When corn is hot, brush or slather each ear with the mayo mixture, then sprinkle generously with crumbled cotija cheese and chopped cilantro. Serve with lime wedges on the side for squeezing.
Papas Bravas with Bacon-Queso Sauce
- 6
Prepare potatoes
Wash and scrub potatoes. Cut each potato into 8–10 wedges (lengthwise then halved). Place wedges in a bowl of cold water and soak 15 minutes to remove excess starch, then drain and pat completely dry with kitchen towels. Toss wedges with smoked paprika, salt and black pepper.
- 7
Fry potatoes
In a heavy skillet or deep pot, heat vegetable oil to 350°F (175°C). Working in batches, fry potato wedges until golden brown and crisp, about 6–8 minutes per batch depending on thickness. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a pinch of salt. Keep warm in a 200°F oven if needed.
- 8
Make bacon-queso sauce
In a medium skillet over medium heat, cook bacon until crisp, about 6–8 minutes. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon bacon fat in the pan (drain excess). Add 1 tablespoon butter to the pan with the bacon fat and sauté the diced onion until translucent, about 4 minutes. Add minced garlic and cook 30 seconds. Sprinkle flour over the onion/garlic, stir and cook 1 minute to remove raw flour taste. Slowly whisk in milk, bringing to a gentle simmer until slightly thickened, about 3–4 minutes. Reduce heat to low and whisk in cream cheese until melted and smooth, then stir in shredded Monterey Jack until fully incorporated into a smooth sauce. Crumble the cooked bacon and fold most into the sauce, reserving a small handful for garnish. Stir in lime juice, salt and chopped parsley or chives. Taste and adjust seasoning.
- 9
Toss and serve
Place fried potato wedges in a large bowl or serving platter. Pour most of the warm bacon-queso sauce over the wedges and gently toss to coat. Sprinkle reserved bacon and extra chopped parsley or chives over the top. Serve immediately alongside ribs and elotes.