Oven-baked pork ribs with smashed lemon potatoes and arugula salad

oven-baked-pork-ribs

Grilled ribs are awesome – but sometimes it's not the easiest thing to do (I'm looking at you, Manhattanites). And grilling in Texas summer heat isn't for everyone either. So, I present to you: oven-baked ribs. 

I've balanced this simple rib recipe with citrusy potatoes – think a less-cumbersome version of potato salad – and bitter greens. I tend to go with a sweeter barbecue sauce such as my own Coca-cola version or Salt Lick's original recipe bottled sauce.

You're going to need wash your hands thoroughly after eating these ribs 'cause they ain't clean.

This serves 4 people.

Oven-baked pork ribs

What you need

2 lbs pork ribs

1 tbsp salt

2 tsp black pepper

1 tsp cumin

1 tsp chili powder

2 cups barbecue sauce

How to do it

In a small mixing bowl, combine salt, black pepper, cumin and chili powder.

Spread the spice rub over evenly over each side of the ribs and allow the ribs to marinate at room temperature for 20-30 minutes. (This is a great time to boil the potatoes in the recipe below.)

Preheat oven to 325-degrees F.

Remove ribs from the refrigerator, wrap tightly in foil, and place on a sheet pan.

Put ribs into the oven and cook for 1 hour.

Take ribs out of the oven and, using a pastry brush or wooden spoon, evenly coat both sides of the ribs with 1 cup of the barbecue sauce.

Re-wrap the ribs in the foil and place back into oven. Roast for 30 more minutes.

Remove ribs from the oven, and spread the rest of the barbecue sauce over both sides of the ribs and re-seal in foil. While the ribs rest for about 5-10 minutes, it's time to broil the potatoes (I even use the same sheet pan) and toss the arugula salad.

Slice ribs and serve alongside potatoes and salad.

For leftovers, store in foil in the refrigerator for 3-5 days. 

Smashed lemony potatoes

What you need

1 lb small waxy potatoes, like purple potatoes or fingerlings

2 tbsp olive oil

Juice of 1/2 lemon

Salt, to taste

How to do it

In a large pot, add potatoes. Fill pot with cool water until potatoes are just covered. 

Turn stove onto high heat and bring to a boil. Once the water hits a boil, lower to a simmer and cook potatoes for about 15 minutes or until you can you can easily stick a fork into the middle of the potatoes.

Strain potatoes from water and set aside.

Turn over onto a high broil.

Cover a sheet pan with foil and place the potatoes on it. With a meat mallet or something hammer-like, give the potatoes a good whack to flatten to about a 1/2-inch thickness.

Drizzle olive oil over the potatoes and season with salt.

Place potatoes in oven for 5 minutes, or until slightly browned and crisped.

Remove potatoes from oven and squeeze lemon juice evenly over the potatoes. Salt more if needed.

Serve immediately. These are great leftovers, especially for brunch.

Arugula salad

What you need

1 7 oz. bag of arugula

2 Tbsp extra virgin olive oil

Salt, to taste

Freshly cracked black pepper, to taste

How to do it

In a large mixing bowl, add olive oil then place the arugula over the top.

Using salad tongs, toss the arugula in the olive oil. Once the arugula is coated, season with salt and pepper to taste. 

Serve immediately.