• Kristin Ervin

Slow Cooked BBQ Ribs

Updated: Sep 24


A simple yet delicious recipe! Slow roasted pork ribs served with a smashed potato salad and roasted vegetables.


Ingredients:

For the Rub

1 tsp garlic powder

1/4 tsp onion powder

1 Tbsp cumin

1 Tbsp chilli powder

2 Tbsp brown sugar

1 tsp salt

1/2 tsp red pepper flakes

2 tsp coriander

1 tsp oregano

2 tsp paprika


For the Dipping Sauce

1/4 cup water

1/2 cup red wine vinegar

1 tsp yellow mustard

1 tsp maple syrup

2 tsp chilli powder

1 tsp red pepper flakes

1 Tbsp paprika

3 Tbsp brown sugar

2 tsp salt

4 cracks fresh black pepper


For the Smashed Potato Salad

500g nugget potatoes

2 Tbsp light mayo

2 tsp mustard (see note below for brand I love)

1/2 tsp salt

1/2 tsp lemon juice

1 tsp red wine vinegar

1/2 bunch green onion, sliced


For the Ribs:

Mix together all ingredients for the rub together in a small bowl. Place ribs in foil big enough to fully wrap. Coat both sides evenly with the spice mix. Wrap in foil and leave overnight in your fridge. This is enough for 1 large rib or about 2 medium sized ribs.


Once your ribs have sat overnight with the rub. Preheat oven to 275˚F. Cook ribs for 2 1/2 hours.


For the Sauce:

While ribs are cooking, combine all ingredients for the dipping sauce and set aside. This makes a fair amount of sauce, but keeps for quite awhile.

For the Potato Salad:

Place potatoes in medium sized pot, cover with cold water and season with 1 tsp salt. Bring to a boil and cook until potatoes are fork tender, about 20-25 minutes depending on size. Try and pick similar sized potatoes for even cooking. Once cooked strain water and place in a bowl. With a fork mash potatoes until chunky. Add remainder of ingredients.

Serve with your choice of roasted vegetables, I did bell peppers and broccoli.

Note:

For the potato salad, this was the mustard I used. Inglehoffer Applewood Smoked Bacon Mustard, they have so many delicious flavours. Adds such a unique flavour to recipes and is great with charcuterie boards. Of course regular dijon mustard is fine, this is to just bring it to another level of flavour.


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