Barbecue Pork Ribs with Herb-Baked Potatoes
Barbecue Pork Ribs with Herb-Baked Potatoes
Ingredients
For the Barbecue Ribs
- 2 racks pork baby back ribs, about 4 pounds total, membrane removed and trimmed of excess fat
- 1/4 cup brown sugar, packed
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 1/2 cups barbecue sauce, your favorite
For the Herb-Baked Potatoes
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the Ribs: Remove the membrane from the back of each rack of ribs. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, kosher salt, and black pepper. Rub the mixture generously all over both sides of the ribs. Place the seasoned ribs on a large baking sheet lined with heavy-duty aluminum foil, then cover tightly with another layer of foil.
⏱️ 15 min
- 2
Preheat Oven: Preheat your oven to 275°F.
⏱️ 10 min•🌡️ 275
- 3
Slow Cook Ribs: Place the foil-covered ribs in the preheated oven. Bake for 2 hours.
⏱️ 120 min•🌡️ 275
- 4
Prepare Potatoes: While the ribs are slow cooking, prepare the potatoes. In a large bowl, combine the potato wedges, olive oil, minced fresh rosemary, minced fresh thyme, minced garlic, kosher salt, and black pepper. Toss until the potatoes are evenly coated.
⏱️ 10 min
- 5
Increase Oven Temperature & Add Potatoes: After 2 hours of rib cooking, carefully remove the ribs from the oven. Increase the oven temperature to 400°F. Spread the seasoned potato wedges in a single layer on a separate large baking sheet.
⏱️ 5 min•🌡️ 400
- 6
Finish Ribs & Bake Potatoes: Uncover the ribs and generously brush both sides with your favorite barbecue sauce. Return the ribs to the oven, uncovered, alongside the baking sheet of potatoes. Bake for another 30-40 minutes, or until the ribs are tender, caramelized, and the internal temperature reaches 190-203°F, and the potatoes are tender inside and crispy golden brown outside. Flip the potatoes halfway through baking for even crispiness.
⏱️ 40 min•🌡️ 400
- 7
Rest and Serve: Once cooked, remove the ribs and potatoes from the oven. Let the ribs rest for 10-15 minutes before slicing between the bones. Garnish with fresh chopped parsley, if desired. Serve the ribs with the herb-baked potatoes.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Barbecue Pork Ribs with Herb-Baked Potatoes
Ingredients
For the Barbecue Ribs
- 2 racks pork baby back ribs, about 4 pounds total, membrane removed and trimmed of excess fat
- 1/4 cup brown sugar, packed
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 1/2 cups barbecue sauce, your favorite
For the Herb-Baked Potatoes
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the Ribs: Remove the membrane from the back of each rack of ribs. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, kosher salt, and black pepper. Rub the mixture generously all over both sides of the ribs. Place the seasoned ribs on a large baking sheet lined with heavy-duty aluminum foil, then cover tightly with another layer of foil.
⏱️ 15 min - 2
Preheat Oven: Preheat your oven to 275°F.
⏱️ 10 min•🌡️ 275 - 3
Slow Cook Ribs: Place the foil-covered ribs in the preheated oven. Bake for 2 hours.
⏱️ 120 min•🌡️ 275 - 4
Prepare Potatoes: While the ribs are slow cooking, prepare the potatoes. In a large bowl, combine the potato wedges, olive oil, minced fresh rosemary, minced fresh thyme, minced garlic, kosher salt, and black pepper. Toss until the potatoes are evenly coated.
⏱️ 10 min - 5
Increase Oven Temperature & Add Potatoes: After 2 hours of rib cooking, carefully remove the ribs from the oven. Increase the oven temperature to 400°F. Spread the seasoned potato wedges in a single layer on a separate large baking sheet.
⏱️ 5 min•🌡️ 400 - 6
Finish Ribs & Bake Potatoes: Uncover the ribs and generously brush both sides with your favorite barbecue sauce. Return the ribs to the oven, uncovered, alongside the baking sheet of potatoes. Bake for another 30-40 minutes, or until the ribs are tender, caramelized, and the internal temperature reaches 190-203°F, and the potatoes are tender inside and crispy golden brown outside. Flip the potatoes halfway through baking for even crispiness.
⏱️ 40 min•🌡️ 400 - 7
Rest and Serve: Once cooked, remove the ribs and potatoes from the oven. Let the ribs rest for 10-15 minutes before slicing between the bones. Garnish with fresh chopped parsley, if desired. Serve the ribs with the herb-baked potatoes.
⏱️ 15 min