If you are craving the ultimate indulgence that combines tender, smoky pork with crispy golden fries, then this Oven Baked Barbecue Pork Ribs and Duck Fat Fries Recipe is your new best friend in the kitchen. Each bite is a celebration of bold flavors thanks to a lovingly crafted spice mix, rich barbecue sauce, and the unbeatable crispiness of duck fat fries. This dish brings restaurant-quality ribs and fries right into your home, perfect for a weekend feast or impressing friends at your next get-together.

Oven Baked Barbecue Pork Ribs and Duck Fat Fries Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple yet flavorful ingredients will set you on the path to rib-and-fry bliss. Each one plays a crucial role in balancing spices, sweetness, and richness that make this dish unforgettable.

Paprika: Adds a smoky depth and vibrant color to the spice mix.
Garlic powder: Brings a mellow pungency that enhances the pork’s natural flavors.
Onion powder: Contributes a subtle sweetness and aroma to the rub.
Black pepper: Offers heat and complexity to every bite.
Kashmiri lal or chili powder: Introduces a mild heat and a beautiful red tint to the spice mix.
Mixed dried herbs: Gives an herby freshness that cuts through the richness.
Salt: Essential for seasoning and enhancing all the other flavors.
2lbs pork ribs: The star ingredient, delivering juicy tenderness after slow baking.
Dijon mustard: Acts as a perfect binder for the spice rub and adds tang.
Liquid smoke: Infuses an irresistible smoky aroma without fussing over a grill.
Ketchup: Forms the sweet and tangy base of the homemade barbecue sauce.
Tomato paste: Intensifies the rich tomato flavor of the sauce.
Molasses: Brings deep sweetness and a touch of complexity to the barbecue sauce.
Sugar: Balances acidity and enhances caramelization during baking.
Worcestershire sauce: Boosts umami and adds a savory punch.
Potatoes (900g): The foundation of crispy, fluffy duck fat fries.
Duck fat (100ml): The secret to making fries with unbeatable crunch and flavor.

How to Make Oven Baked Barbecue Pork Ribs and Duck Fat Fries Recipe

Step 1: Prepare the Ribs with Spice and Mustard

Start by cutting the ribs into manageable portions so they cook evenly. Coat each piece generously with Dijon mustard and a teaspoon of liquid smoke, which together help the spice mix adhere and infuse smoky undertones. Rub half of the spice mix thoroughly across the ribs for a deeply seasoned base.

Step 2: Marinate and Slow Bake

Wrap the ribs tightly in foil to lock in moisture and flavors, then pop them in the fridge to marinate overnight. This step is key to tender, flavorful meat. The next day, bake the foil-wrapped ribs at a gentle 170C/340F for 2 hours—low and slow is what you want!

Step 3: Prepare the Barbecue Sauce

While the ribs slowly bake, whip up the barbecue sauce by mixing ketchup, tomato paste, molasses, sugar, Worcestershire sauce, the other half of the spice mix, and a splash of liquid smoke. This sauce will create that irresistible sticky glaze that everyone craves.

Step 4: Enhance the Ribs with Glaze

Once the ribs are tender, carefully unwrap them and pour off the juices (feel free to incorporate these into your barbecue sauce or save for another dish). Raise your oven temperature to 200C/400F. Lay the ribs bone side up on a foil-lined and parchment paper-lined baking sheet. Brush the bone side with sauce and bake for 8-10 minutes to begin developing that luscious glaze. Flip the ribs to the meat side, slather with sauce, and bake again. Repeat glazing and baking 2 or 3 times for intense flavor and sticky goodness.

Step 5: Make the Duck Fat Fries

While glazing the ribs, start on the fries. Cut your potatoes into 1-inch cubes, microwave twice for 5 minutes each, stirring in between. Allow them to cool and steam off—this pre-cooking ensures fluffy insides. Heat the duck fat in a sturdy pan and fry the potatoes for 10-20 minutes, stirring occasionally, until golden and crispy to your liking.

How to Serve Oven Baked Barbecue Pork Ribs and Duck Fat Fries Recipe

Garnishes

A sprinkle of fresh chopped parsley or chives adds a pop of color and freshness that balances the richness of the ribs and fries beautifully. For an extra zing, offer a side of tangy pickles or a wedge of lemon to brighten each bite.

Side Dishes

Keep it simple with a crisp coleslaw or a refreshing cucumber salad to provide contrast in texture and flavor. Grilled corn on the cob brushed with a bit of butter and paprika also makes a delightful accompaniment.

Creative Ways to Present

Serve the ribs and fries family-style on a large wooden board, encouraging everyone to dig in with their hands—it brings a casual, fun vibe to the table. Alternatively, fuss with a drawer of mini ramekins filled with barbecue sauce and aioli for dipping. You can also turn the leftovers into a scrumptious sandwich layered with slaw and extra sauce for next-day enjoyment.

Make Ahead and Storage

Storing Leftovers

Allow ribs and fries to cool to room temperature and store in airtight containers. The ribs will stay flavorful and juicy in the fridge for up to 3 days, while fries are best eaten within 1 day to retain maximum crispness.

Freezing

If you want to save your Oven Baked Barbecue Pork Ribs and Duck Fat Fries Recipe for later, freeze the cooked ribs wrapped tightly in foil, inside a freezer-safe container or bag. Fries don’t freeze as well but can be frozen if spread out to avoid clumping and reheated briefly in the oven to reclaim some crispness.

Reheating

Reheat ribs wrapped in foil at a moderate oven temperature to gently bring them back to life without drying out. Fries benefit from a quick blast under the broiler or in a hot skillet with a touch of oil to restore crisp edges and fluffy interiors.

FAQs

Can I use baby back ribs instead of pork ribs for the Oven Baked Barbecue Pork Ribs and Duck Fat Fries Recipe?

Absolutely! Baby back ribs work wonderfully and tend to cook a bit faster because they are smaller and more tender. Adjust cooking time accordingly to avoid overcooking.

Is duck fat necessary for the fries, or can I use oil instead?

Duck fat imparts a unique, rich flavor and incredible crispness, but you can substitute with a high-smoke-point oil like peanut or vegetable oil if needed. The taste will be slightly different but still delicious.

How long can I marinate the ribs before baking?

Marinating overnight is ideal for maximum flavor penetration, but if you’re short on time, even 4 hours will work. The foil wrap helps keep the moisture in during baking.

Can I make the barbecue sauce in advance?

Yes! The sauce actually benefits from sitting in the fridge for a few hours or overnight as the flavors meld beautifully. Just give it a stir before glazing the ribs.

What’s the best way to ensure the fries are crispy?

Par-cooking the potatoes in the microwave followed by frying in duck fat ensures a crispy exterior while keeping the inside fluffy. Don’t overcrowd the pan, and stir occasionally for even browning.

Final Thoughts

This Oven Baked Barbecue Pork Ribs and Duck Fat Fries Recipe is a celebration of flavors that feels both indulgent and approachable. Whether for a laid-back dinner or a special occasion, it’s a guaranteed crowd-pleaser that’s sure to have your family and friends asking for seconds. Don’t hesitate—fire up your oven and treat yourself to this delectable comfort food sensation!

Oven Baked Barbecue Pork Ribs and Duck Fat Fries Recipe