Sticky Ribs with Roasted Potatoes & Fresh Cucumber Salad

Instructions

Step 1: Preheat your oven to 400°F, then toss the halved baby potatoes with 2 tbsp olive oil, dried parsley, salt, and pepper.

Step 2: Spread the potatoes on a baking sheet and roast for 25-30 minutes until golden and crispy, stirring halfway through.

Step 3: While potatoes roast, combine BBQ sauce, honey, soy sauce, garlic powder, and smoked paprika in a bowl to create your sticky glaze.

Step 4: Pat the ribs dry with paper towels, then season generously with salt and pepper on all sides.

Step 5: Heat an oven-safe skillet over medium-high heat and sear the ribs for 2-3 minutes per side until browned.

Step 6: Brush the ribs generously with your sticky glaze, coating both sides evenly.

Step 7: Transfer the skillet to the oven and bake for 15-20 minutes, basting with glaze halfway through, until the ribs are tender and caramelized.

Step 8: For the cucumber salad, toss sliced cucumber, red onion, and cherry tomatoes together in a bowl.

Step 9: Drizzle with vinegar and 1 tbsp olive oil, then season with salt and pepper to taste.

Step 10: Plate everything together, serve the ribs with roasted potatoes and fresh salad on the side, and enjoy.

Storage and Reheating Tips

Store leftover ribs and potatoes in an airtight container in the refrigerator for up to 3 days. The salad is best eaten fresh, but can be kept separately for a day.

To reheat ribs, warm them gently in a 325°F oven for about 10-15 minutes, covered with foil to prevent drying out. You can also reheat them in a skillet over low heat with a splash of extra BBQ sauce.

Roasted potatoes reheat beautifully in the oven at 375°F for 10 minutes, or simply enjoy them cold as part of a next-day salad.