Instructions
Step 1. Preheat the oven to 300°F (150°C). Line a baking sheet or roasting pan with foil.
Step 2. Remove the membrane from the back of the ribs if desired. Pat the ribs dry with paper towels.
Step 3. In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and smoked paprika.
Step 4. Rub the ribs with olive oil, then coat evenly with the seasoning mixture.
Step 5. Place the ribs on the prepared baking sheet, cover tightly with foil, and bake for 2½ to 3 hours until tender.
Step 6. While the ribs cook, preheat another oven or increase the temperature to 425°F (220°C) for the potatoes.
Step 7. Toss the baby potatoes with olive oil, garlic powder, parsley, salt, and black pepper.
Step 8. Spread the potatoes on a baking sheet and roast for 30–35 minutes, turning halfway through, until golden brown and crisp.
Step 9. Remove the ribs from the oven and brush generously with barbecue sauce.
Step 10. Increase the oven temperature to 425°F (220°C) and bake the ribs uncovered for 15–20 minutes, or until the sauce is caramelized and sticky.
Step 11. In a large bowl, combine tomatoes, cucumber, red onion, and parsley.
Step 12. Whisk together olive oil, lemon juice, salt, and black pepper. Pour over the vegetables and toss gently.
Step 13. Let the salad rest for 5 minutes before serving.
Step 14. Serve the BBQ ribs with roasted potatoes and the fresh garden salad.
Storage and Reheating Tips
Store leftover ribs, potatoes, and salad separately in airtight containers in the refrigerator for up to 4 days.
Freeze the ribs in a freezer-safe container for up to 3 months.
Reheat the ribs in a 325°F (165°C) oven, covered with foil, for 15–20 minutes or until heated through.
Reheat roasted potatoes in the oven or air fryer at 400°F (200°C) for 5–8 minutes to restore crispness.
The salad is best enjoyed fresh, but leftovers can be refrigerated for up to 1 day.
Brush extra barbecue sauce on the ribs before reheating to keep them moist and flavorful.
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