Ribs & Jalapeno Monterey Jack Sausage Recipe

Prepare ribs

Remove membrane from the back of the ribs (slip a knife under the membrane, lift and pull off). Pat ribs dry with paper towels.

Make rub

In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and chipotle/chili powder. Rub the spice mix evenly over both sides of each rack.

Bake low and slow

Preheat oven to 275°F (135°C). Place ribs on a foil-lined sheet pan bone-side down. Add apple cider vinegar and water to a shallow pan or drizzle along the foil (this creates steam). Tightly tent with foil and bake 2.5 to 3 hours, until meat is tender and pulling back from the bones.

Finish with BBQ

Remove foil, brush both sides with about half the BBQ sauce, then broil 3-5 minutes or place on a hot grill for 5-7 minutes until sauce is caramelized. Let rest 10 minutes and slice between bones.

While ribs finish, heat 1 tablespoon oil in a skillet over medium heat. Add sausages and brown, turning frequently, about 8-10 minutes until cooked through (internal temp 160°F/71°C) and nicely browned. Rest 3 minutes before serving.

Cook corn

You can grill, boil or roast the corn. To grill: preheat grill to medium-high, brush ears with a little oil and grill, turning occasionally, until charred in spots and cooked through, about 8-10 minutes. To boil: simmer ears in salted water 5-7 minutes.

Make sauce

In a bowl, whisk together mayonnaise, sour cream, lime juice, chopped cilantro and 1 tsp salt until smooth.

Assemble elotes

Brush or slather the mayo mixture over hot corn, sprinkle with crumbled cotija and chili powder. Serve with lime wedges.

Prep potatoes

Cut russet potatoes into wedges about 1/2-inch thick. Rinse to remove excess starch, then dry thoroughly with towels. Season lightly with 1/2 tsp salt and a pinch of pepper.

Fry potatoes

Heat a heavy-bottomed pot with vegetable oil to 350°F (175°C). Fry potato wedges in batches without crowding until golden brown and crisp, about 6-8 minutes per batch. Transfer to a paper-towel-lined tray and keep warm.

Make bacon base

In a medium saucepan over medium heat, cook diced bacon until crisp, about 6 minutes. Remove bacon pieces with a slotted spoon and set aside, leaving bacon fat in pan (remove excess, leaving about 1-2 tbs). Add chopped onion to the bacon fat and sauté until translucent, about 4-5 minutes; add minced garlic and cook 30 seconds.

Build queso sauce

Stir in smoked paprika and tomato paste, cook 30 seconds. Add chicken stock and bring to a gentle simmer, scraping any browned bits. Lower heat and add cream cheese, stirring until melted. Gradually whisk in milk until smooth, then add shredded cheese a handful at a time, stirring until melted and sauce is glossy. Season with salt and pepper. Stir half of the crispy bacon into the sauce, reserving the rest for garnish.

Toss potatoes

Place fried wedges in a large bowl, pour the warm bacon-queso sauce over them and toss gently to coat. Transfer to a serving dish and top with reserved crispy bacon, sliced green onion and chopped parsley if using.

Arrange sliced ribs and browned sausages on a platter. Place elotes and a mound of papas bravas alongside. Sprinkle chopped cilantro and extra cotija or grated cheese over elotes and potatoes. Serve with lime wedges. Enjoy immediately while hot.