Rib Meals Recipe

1. Prep and dry rub

Preheat oven to 300°F (150°C). Pat the ribs dry with paper towels. If present, remove membrane from the bone side by sliding a knife under it and pulling it off. Lightly coat both sides of the ribs with yellow mustard to help the rub adhere. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and chili powder. Rub the spice mixture evenly over both sides of the ribs.

2. Low-and-slow cook

Place ribs bone-side down on a rimmed baking sheet lined with foil. Pour the apple cider vinegar into the foil-lined pan (not over the ribs) to create moisture and help keep ribs tender. Cover tightly with foil, sealing the edges. Roast in the preheated oven for 2 to 2 1/2 hours until the meat is tender and pulls back from the bones about 1/4 to 1/2 inch.

3. Finish with sauce

Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high. Remove ribs from foil and brush both sides with the BBQ sauce. Return to oven (uncovered) or place on grill for 8–12 minutes, turning once and basting again, until sauce is sticky and slightly caramelized. Remove and let rest 5 minutes before slicing between bones into portions.

4. In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth. Add shredded cabbage and carrot; toss until evenly coated. Taste and adjust seasoning. Refrigerate for at least 15 minutes to let flavors meld while ribs finish cooking.

5. While ribs are in the oven for their final stage, place a large skillet over medium heat and add olive oil and butter. When butter foams, add the halved/quartered potatoes cut-side down in a single layer. Cook undisturbed 6–8 minutes until golden brown, then stir. Add minced rosemary, salt and pepper and continue cooking 6–8 minutes more until potatoes are tender when pierced with a fork and evenly browned. If potatoes are thicker, cover the pan for 3–4 minutes to speed cooking, then uncover to crisp. Taste and adjust seasoning.

6. Plate a portion of sliced ribs with a scoop of coleslaw and a portion of pan-fried potatoes. Spoon any reserved pan juices or extra BBQ sauce over the ribs if desired. Sprinkle chopped parsley over potatoes and ribs and serve with a lemon wedge on the side for brightness.