Description
Enjoy a mouthwatering meal of Oven Baked Barbecue Pork Ribs paired with crispy Duck Fat Fries. The ribs are marinated overnight with a bold spice mix and cooked slowly in the oven for tender, flavorful meat, then basted repeatedly with a homemade barbecue sauce for a sticky, caramelized finish. Served alongside golden duck fat fries, this recipe offers a comforting and indulgent feast.
Ingredients
Scale
Spice Mix
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tsp Kashmiri lal or chili powder of choice
- 1 tsp mixed dried herbs
- 1.5 tsp salt
Ribs
- 2 lbs pork ribs
- Half of the spice mix (see above)
- 1 tbsp Dijon mustard
- 1 tsp liquid smoke
Barbecue Sauce
- Other half of the spice mix (see above)
- 200 ml ketchup
- 1 tsp tomato paste
- 3 tbsp molasses
- 3 tbsp sugar
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke
Duck Fat Home Fries
- 900 g potatoes
- 100 ml duck fat
- 1 tsp salt
- 1 tbsp black pepper
Instructions
- Prepare and Marinate Ribs: Cut the pork ribs into manageable pieces. Coat each piece with Dijon mustard and liquid smoke, then rub evenly with half of the prepared spice mix. Wrap the ribs tightly in foil and refrigerate overnight to marinate and develop deep flavors.
- Bake Ribs Slowly: The next day, preheat your oven to 170°C (340°F). Place the wrapped ribs on a baking tray and bake for 2 hours to allow the meat to become tender and juicy.
- Cool and Collect Juices: Remove ribs from the oven and let them cool slightly. Carefully pour off the juices from the foil—these can be added to the barbecue sauce or saved for another dish like a stew. You may refrigerate the ribs at this point if preparing ahead.
- Prepare for Finishing Bake: Increase oven temperature to 200°C (400°F). Line a baking sheet with foil and parchment paper. Lay the ribs bone side up on the sheet.
- First Sauce Brush and Bake: Brush the bone side of the ribs generously with the prepared barbecue sauce and bake on the top rack for 8-10 minutes to caramelize the sauce.
- Flip and Re-sauce: Carefully flip the ribs to meat side up, brush with more barbecue sauce, and bake for another 8-10 minutes.
- Repeat Glazing: Repeat the brushing and baking process 2-3 times total to build up a glossy, sticky coating on the ribs.
- Prepare Potatoes: While basting ribs, cut potatoes into 1-inch cubes. Microwave the potatoes on high for 5 minutes twice, stirring between, to soften and steam off excess moisture.
- Fry Duck Fat Home Fries: Heat duck fat in a pan and fry the microwaved potatoes for 10-20 minutes, stirring occasionally, until they are golden brown and crispy. Season with salt and black pepper to taste.
- Serve and Enjoy: Serve the tender, barbecue-glazed ribs alongside crispy duck fat home fries for a delicious, satisfying meal.
Notes
- Marinating the ribs overnight ensures tender meat with flavorful depth.
- Wrapping ribs tightly in foil during baking helps retain moisture and tenderness.
- Repeatedly brushing the barbecue sauce during finishing creates a rich, sticky glaze.
- Microwaving potatoes before frying shortens cooking time and improves crispiness.
- Duck fat adds a rich, savory flavor to the home fries that pairs well with barbecue ribs.
- Juices from the ribs can be saved for making stews or added to sauces to enhance flavor.