Glazed BBQ Ribs with Crispy Roasted Potatoes Step-by-step instructions

Before you start

Before beginning, ensure that you have your ingredients organized and the oven preheated to the correct temperature. Trim any excess silver skin from the ribs if desired, as this can improve the final texture.

Wash and dry the potatoes thoroughly before cubing them, as excess moisture can prevent them from crisping properly in the oven.

Having your pastry brush and baking sheet ready will make the assembly process smooth and efficient.

Instructions

Preparation and Seasoning

1. 1Prepare the ribs and potatoes
   Preheat the oven to 375°F (190°C). Place the pork ribs on a lined baking sheet. In a large bowl, toss the potato cubes with dried herbs until evenly coated, then spread them out on the same or a separate baking sheet.
   Look for Potatoes should be evenly coated in spices.
   Tip Ensure the potatoes are cut into uniform sizes for even cooking.

The potatoes are evenly coated with herbs, and the ribs are positioned on the baking sheet. Everything is ready to go into the oven, and the kitchen should be preheated and organized.

Roasting and Glazing

2. 2Roast and glaze
   Roast the ribs and potatoes in the oven for about 75 minutes. Remove the ribs from the oven and brush generously with the BBQ sauce until fully coated. Return the ribs to the oven for an additional 15 minutes to caramelize the glaze. Ensure the ribs reach an internal temperature of 145°F (63°C) and let the meat rest for at least 3 minutes.
   Look for The sauce should be bubbling and sticky.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Apply a thick layer of sauce for maximum flavor.

The ribs have reached the initial cooking stage and are now coated with a thick layer of BBQ sauce. The sauce is beginning to bubble and caramelize under the heat of the oven.

Final Resting and Plating

3. 3Rest and plate
   Remove the ribs from the oven and let them rest for at least 10 minutes before slicing. Arrange the ribs on a platter alongside the golden roasted potatoes and fresh cherry tomatoes. Serve immediately while warm.
   Look for The meat should be tender and easily pull away from the bone.
   Tip Resting is crucial for retaining juices.

The ribs have rested for the required time and are ready to be sliced. The potatoes are golden and crispy, and the dish is arranged beautifully on a serving platter with tomatoes.

Common mistakes

Avoid overcrowding the baking sheet, as this can cause the potatoes to steam rather than roast, preventing them from becoming crispy. Do not rush the cooking process; low and slow heat is the secret to tender ribs.

Finally, remember to rest the meat; cutting into the ribs immediately after they come out of the oven causes the precious juices to escape, resulting in drier meat on the serving plate.

How to tell it’s done

The ribs are done when the meat is tender enough to pull away from the bone with a fork and the internal temperature reaches at least 145°F (63°C). The glaze should be dark, sticky, and slightly caramelized at the edges.

Let the meat rest for at least 10 minutes to allow the juices to redistribute, ensuring that every slice remains moist and flavorful for the final presentation.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest