Barbecue Ribs with Barbecue Sauce and Side Salad
Sticky, smoky barbecue ribs served with a fresh cucumber salad and a foil-wrapped baked potato with herbed butter. A hearty weeknight dinner that feels like a backyard cookout.
- Total time
- 75 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 lb pork ribs
- 1 cup barbecue sauce
- 1 medium cucumber
- ¼ cup fresh basil
- 1 small red chili pepper
- 2 medium russet potatoes
- 2 tbsp butter
- 1 pinch salt and pepper
Instructions
- 1
Preheat oven to 350°F. Rub the 2 lb ribs with salt and pepper, then place on a baking sheet and cover with foil. Bake for 1 hour until tender.
- 2
While ribs bake, scrub the 2 potatoes and prick with a fork. Wrap each in foil and place in the oven alongside the ribs for the last 45 minutes, until soft when squeezed.
- 3
Remove ribs from oven and brush with 1/2 cup barbecue sauce. Return to oven, uncovered, for 10 minutes until the sauce is sticky and caramelized.
- 4
Meanwhile, slice the cucumber into thin rounds and chop the basil and chili. Toss with a pinch of salt and a splash of olive oil if you have it.
- 5
Mix the 2 tbsp butter with a pinch of salt and pepper. Split the hot potatoes and top with the herbed butter.
- 6
Slice the ribs between bones and serve with the remaining 1/2 cup barbecue sauce on the side, plus the cucumber salad and potatoes.
- 7
Let the ribs rest for 5 minutes before cutting so the juices stay in the meat.
Tools you’ll need
- baking sheet
- foil
- brush
- knife
- cutting board
- small bowl
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