Homemade, classic BBQ ribs with healthy baked French fries! All the flavor of your favorite barbecue staples made at home.
BBQ food is one of my favorite cuisines. During and even after each of my three pregnancies, my biggest craving was for real soul food – ribs, macaroni and cheese, wings and collard greens. My husband certainly wasn’t complaining! After giving birth to my first child, my husband and I went out for dinner to one of NYC’s top BBQ joints, Blue Smoke. It was a memorable experience.
After the recent birth of my third child, however, it hasn’t been so easy to go out to dinner in NYC! So to recreate that memory from four years ago, I decided this time to make ribs at home. I love pairing these ribs with baked french fries, which are a healthier version than fried but pretty tasty nonetheless.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Total Time: 31 minute
- Yield: Serves 4-6 1x
2 slabs baby back ribs (about 3 pounds)
kosher salt and freshly ground black pepper
extra-virgin olive oil
2 bacon slices, chopped
4 sprigs fresh thyme
3 smashed garlic cloves
1 cup ketchup
1 tomato sauce (small can)
1 cup peach or apricot preserves
2 tablespoons Dijon mustard or 1 tablespoon dry mustard
2 tablespoons brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika
Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper, and drizzle with olive oil. Stick the ribs in the oven, and let the ribs bake, low and slow for 2 1/2 hours.
Meanwhile, make the sauce. Heat a teaspoon of oil in a large saucepan over medium heat. Add the thyme and bacon and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to combine the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
Baste the ribs with the sauce and let them continue cooking for about an hour, basting at 30 minute intervals. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you’re ready to eat.
When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with the ribs.
Baked French Fries
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4 1x
4 yukon gold potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/2 cup olive oil
kosher salt and black pepper
2 tablespoons chopped parsley leaves
Preheat the oven to 425 degrees F.
Preheat a baking sheet in the hot oven for at least 5 minutes.
While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes onto the baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and season to taste.