Bbq Pork Ribs Recipe

Prepare ribs

Preheat oven to 300°F (150°C). If ribs have a silver skin/membrane on the bone side, remove it by sliding a knife under the membrane, loosening, then grasping and pulling it off. Pat ribs dry with paper towels.

Apply rub

Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne in a small bowl. Lightly brush both sides of ribs with 1 tablespoon vegetable oil, then evenly coat the ribs with the dry rub, pressing it into the meat. Let rest at room temperature for 20 minutes or refrigerate covered for up to 2 hours.

Low-and-slow cook

Place ribs bone-side down on a foil-lined baking sheet or in a roasting pan. Cover tightly with aluminum foil. Roast in the preheated oven for 2 to 2½ hours for tender ribs (time depends on thickness). Ribs are done when meat is tender and pulls back from the bone by about 1/4–1/2 inch and an instant-read thermometer near the bone reads about 190–203°F (88–95°C).

While ribs cook, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, liquid smoke (if using), hot sauce (if using), salt and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Reduce heat and simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning. Keep warm. Reserve about 1/3 cup for serving.

When ribs have finished in the oven, increase oven to 425°F (220°C) or preheat a grill to medium-high. Remove foil and brush both sides of ribs generously with the warmed BBQ sauce. Place ribs back in oven uncovered or on the grill and cook 6–10 minutes until sauce is caramelized and sticky, watching carefully to avoid burning. Remove ribs and let rest 5 minutes before slicing between bones. Brush lightly with reserved sauce before serving.

In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt and black pepper until smooth. Add shredded green cabbage, red cabbage and carrot. Toss until evenly coated. Taste and adjust seasoning. Chill at least 15 minutes to let flavors meld before serving. Keep refrigerated until plating.

Prepare potatoes

Cut each scrubbed russet potato into 1/4–3/8-inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and rinse, then dry thoroughly with kitchen towels or paper towels.

Fry (two-stage method)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches (do not overcrowd) for 3–4 minutes until soft but not colored. Remove and drain on a rack or paper towels. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again for 2–3 minutes until golden and crisp. Remove and drain. Immediately season with salt, pepper, and optional paprika or garlic powder; toss to coat.

Slice ribs between bones into individual portions. On each plate, place a portion of sliced ribs, a generous handful of hand-cut fries, and a scoop of coleslaw. Sprinkle chopped parsley over fries or ribs and serve lemon wedges on the side. Serve extra warm BBQ sauce on the side for dipping.