Ribs and Fries
A relaxed dinner that hits every note - sticky, smoky ribs with a caramelized crust and golden fries that stay crisp.
Servings: 4 servings
Calories: 650kcal
Equipment
- Oven or grill - for finishing and caramelizing the ribs.
- Large baking sheet - for fries and finishing under high heat.
- Heavy skillet or griddle - for searing ribs if needed.
- Sharp knife and tongs - precise handling of meat and potatoes.
Ingredients
- 1.8 kg pork spare ribs
- 60 g brown sugar
- 15 g smoked paprika
- 10 g fine salt
- 5 g black pepper
- 120 ml BBQ sauce
- 900 g Russet potatoes
- 30 ml vegetable oil
- 5 g garlic powder
Instructions
- Preheat the oven to 150 C (300 F). Pat the ribs dry with paper towels so the rub sticks and the surface can brown properly.
- Mix brown sugar, smoked paprika, salt, pepper, and garlic powder. Rub the mixture all over the ribs, pressing it into the meat so the flavors penetrate the surface.
- Place ribs bone-side down on a foil-lined tray and cover tightly with foil. Roast for 2 to 2.5 hours until the meat is tender and you can pull the meat slightly from the bone with a fork.
- While ribs roast, cut the potatoes into 1 cm (1/2 inch) sticks. Soak in cold water for 30 minutes to remove excess starch for crisp fries.
- Drain and dry the potatoes thoroughly. Toss with vegetable oil and a pinch of salt. Spread in a single layer on a baking sheet and bake at 220 C (425 F) for 20-30 minutes, flipping halfway, until deep golden and crisp.
- When ribs are tender, increase oven to 230 C (450 F). Brush a generous layer of BBQ sauce over the ribs and return uncovered for 8-12 minutes until the sauce is sticky and caramelized - watch closely to avoid burning.
- Rest ribs loosely tented for 5 minutes to let juices redistribute. The aroma should be sweet, smoky, and slightly charred at the edges, while the texture pulls apart easily without collapsing into mush.
- Serve ribs with fries hot from the oven. For extra zing, offer a vinegar-based slaw or pickles to cut the richness and add crunch.
Notes
- Timing: Low and slow for tenderness, high heat finishing for texture.
- Substitution: Baby back ribs work if you shorten the roast time slightly.
- Fries tip: Drying is critical - moisture ruins crispiness.
- Make-ahead: Cook ribs ahead, refrigerate, and reheat with sauce for a quick finish.