A delicious recipe for sticky BBQ pork ribs served with roasted baby potatoes and a fresh salad, perfect for a hearty meal.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:3 hours
Total Time:3 hours 30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking, Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1.5 kg pork baby back ribs
2 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
½ tsp chilli powder (optional)
180 g BBQ sauce
60 g honey
2 tbsp brown sugar
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp smoked paprika
700 g baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp dried rosemary or thyme
½ tsp salt
¼ tsp black pepper
150 g mixed lettuce leaves
1 cucumber, sliced
200 g cherry tomatoes, halved
½ red onion, thinly sliced
1 small avocado, diced
2 tbsp fresh parsley, chopped
3 tbsp olive oil
1½ tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
Salt and black pepper, to taste
Instructions
Prepare the ribs by removing the thin membrane from the underside and patting them dry.
Rub the ribs with olive oil and season with smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and optional chilli powder.
Wrap the ribs tightly in foil and bake at 160°C for 2–2½ hours until tender.
Make the BBQ glaze by mixing BBQ sauce, honey, brown sugar, apple cider vinegar, Worcestershire sauce, garlic, and smoked paprika in a saucepan and simmering for 3–5 minutes.
Unwrap the ribs and brush them generously with the BBQ glaze.
Increase the oven temperature to 220°C and bake the ribs uncovered for 10–15 minutes, brushing with more glaze halfway through.
For a caramelized finish, place the ribs under the grill/broiler for 2–3 minutes, watching closely.
While the ribs are cooking, toss the baby potatoes with olive oil, garlic powder, smoked paprika, rosemary, salt, and pepper.
Spread the potatoes cut-side down on a baking tray and roast at 220°C for 30–40 minutes until golden and crispy.
Make the salad by combining lettuce, cucumber, tomatoes, red onion, avocado, and parsley, then whisking together the dressing ingredients and tossing with the salad just before serving.
Serve the ribs cut between the bones with the crispy roasted potatoes and fresh salad, drizzled with any remaining warm BBQ glaze.
Notes
For extra flavor, marinate the ribs overnight with the seasoning.
Adjust the level of chilli powder according to your spice preference.
Ensure to watch the ribs closely when broiling to prevent burning.