Smoky Ribs and Fries

Instructions

Step 1 Preheat the oven to 300°F (150°C) and line a baking tray with foil.
/n Step 2 Remove the membrane from the back of the ribs and pat them dry with paper towels.
/n Step 3 In a small bowl mix smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne pepper.
/n Step 4 Rub the ribs with olive oil and coat evenly with the spice mixture.
/n Step 5 Wrap the ribs tightly in foil and place them on the baking tray.
/n Step 6 Bake for 2.5 to 3 hours until the ribs are tender.
/n Step 7 While the ribs cook, peel the potatoes and cut them into thick fries.
/n Step 8 Soak the fries in cold water for 30 minutes, then drain and pat dry.
/n Step 9 Toss the fries with cornstarch and a pinch of salt.
/n Step 10 Heat vegetable oil in a deep pan to 350°F (175°C) and fry the potatoes until golden and crispy.
/n Step 11 Remove fries from oil and drain on paper towels, then season with salt.
/n Step 12 In a small bowl combine barbecue sauce and Worcestershire sauce.
/n Step 13 Remove ribs from the oven, unwrap the foil, brush generously with the barbecue sauce mixture.
/n Step 14 Broil the ribs for 5–7 minutes until caramelized and slightly charred.
/n Step 15 Cut ribs between the bones and serve hot over crispy fries with coleslaw, pickles, and ketchup on the side.

Storage and Reheating Tips

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Fries are best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat ribs in a 300°F oven covered with foil until warmed through. Reheat fries in an air fryer or oven at 375°F for a few minutes to restore their crispiness.