Instructions
Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a bowl, combine barbecue sauce, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and olive oil.
Step 3: Rub the barbecue mixture all over the pork ribs.
Step 4: Place the ribs in a baking dish, cover with foil, and bake for 2 hours until tender.
Step 5: Remove the foil and bake for an additional 15 minutes until caramelized.
Step 6: Boil the potatoes in salted water until fork tender.
Step 7: Drain the potatoes and mash with milk, butter, and heavy cream until smooth.
Step 8: In a skillet, sauté garlic and mushrooms until softened.
Step 9: Add the spinach and cook until wilted.
Step 10: Stir in heavy cream and Parmesan cheese until creamy.
Step 11: Warm the baked beans in a saucepan over medium heat.
Step 12: In a bowl, combine coleslaw mix, mayonnaise, vinegar, and sugar.
Step 13: Arrange lettuce, cucumber slices, and tomato slices for the fresh salad.
Step 14: Plate the BBQ ribs with mashed potatoes, creamy spinach, baked beans, coleslaw, beetroot, and fresh salad.
Step 15: Serve immediately while hot.
Storage and Reheating Tips
Store leftover ribs and side dishes in separate airtight containers in the refrigerator for up to 4 days.
The ribs can be frozen for up to 2 months in freezer-safe containers.
Reheat the ribs in the oven at 350°F (175°C) until warmed through.
Warm mashed potatoes, beans, and spinach gently on the stovetop or in the microwave.
Fresh salad and coleslaw are best served chilled and should not be reheated.
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