Glazed BBQ Ribs with Crispy Roasted Potatoes Tips, FAQ & printable recipe

Tips for success

For extra crispy potatoes, you can toss them in a small amount of cornstarch before adding the herbs. This creates a light crust that locks in moisture while allowing the exterior to crisp up significantly during the roasting process.

Ensure the potatoes are spread in a single layer on the baking sheet so they have plenty of room to brown evenly.

If you find the BBQ sauce is darkening too quickly during the final stage, you can lightly cover the ribs with a piece of foil. This allows the heat to continue tenderizing the meat without burning the sugars in the glaze.

Always monitor the oven closely during the last few minutes of cooking to ensure the perfect balance of caramelization and flavor.

Variations

• Spicy BBQ Ribs: Add a tablespoon of hot sauce or a teaspoon of red chili flakes to your BBQ sauce before applying the glaze. This provides a pleasant kick that pairs well with the sweetness of the sauce.
• Garlic Herb Potatoes: Toss the potatoes with two cloves of minced fresh garlic along with the herbs. The garlic will roast along with the potatoes, infusing them with a deep, savory aroma that complements the pork.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days. Ensure the food is stored at or below 40°F (4°C).

Freezer

Freeze the cooked ribs in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat in the oven at 325°F (165°C) until warmed through, or use an air fryer for a crispier finish.

Store any leftover ribs and potatoes in an airtight container in the refrigerator for up to 3 days. Ensure the food has cooled completely before sealing the container. If you have a large amount of leftovers, divide them into smaller portions to help them cool faster and ensure they maintain their quality when reheated at a later time.

You can prepare the potatoes and season the ribs a few hours in advance, keeping them covered in the refrigerator until you are ready to roast. This is a great way to save time on busy days, allowing you to simply slide the pans into the preheated oven when you are ready to start the main cooking phase.

Serving ideas

Serve the ribs and potatoes on a large, warm platter to maintain their temperature during the meal. Adding fresh cherry tomatoes provides a bright, acidic contrast to the rich, smoky BBQ sauce, helping to balance the overall flavor of the plate.

You can also offer extra BBQ sauce on the side for those who prefer an extra layer of moisture and flavor.

This dish pairs exceptionally well with a crisp green salad or coleslaw to add a fresh, crunchy element to the meal. For a more casual presentation, place the ribs directly on the serving board and surround them with the roasted potatoes and tomatoes.

The combination of colors and textures creates a visually appealing centerpiece that is perfect for shared family dinners.

Frequently asked questions

Recipe card

Glazed BBQ Ribs with Crispy Roasted Potatoes

Prep 15 minCook 1 h 30 minRest 10 minTotal 1 h 55 minServes 4

Ingredients

• 2 lb pork baby back ribs
• 1 cup BBQ sauce, store-bought or made ahead
• 1.5 lb Yukon Gold potatoes, cut into 1-inch cubes
• 1 tbsp dried herbs
• cherry tomatoes, for serving

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

36 g

Fiber

4 g

Sugar

18 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.