Name: Sticky Ribs with Roast Potato Salad Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Cuisine: American
Ingredients: 2 racks of baby back ribs; 1 cup of brown sugar; 1/4 cup of soy sauce; 1/4 cup of hoisin sauce; 2 cloves of garlic, minced; 1 tsp of ginger, grated; 1/2 tsp of black pepper; 1/4 tsp of cayenne pepper; 2 lbs of baby potatoes; 2 tbsp of olive oil; 1 tbsp of fresh parsley, chopped; Salt and pepper to taste

Photos of Sticky Ribs with Roast Potato Salad Recipe

How To Make Sticky Ribs with Roast Potato Salad

Preparation: 15 minutes

Cooking: 2 hours

Total: 2 hours and 15 minutes

Serves:

Ingredients

2 racks of baby back ribs
1 cup of brown sugar
1/4 cup of soy sauce
1/4 cup of hoisin sauce
2 cloves of garlic, minced
1 tsp of ginger, grated
1/2 tsp of black pepper
1/4 tsp of cayenne pepper
2 lbs of baby potatoes
2 tbsp of olive oil
1 tbsp of fresh parsley, chopped
Salt and pepper to taste

Instructions

Preheat the oven to 325°F (160°C).
In a bowl, mix together brown sugar, soy sauce, hoisin sauce, minced garlic, grated ginger, black pepper, and cayenne pepper.
Place the racks of ribs in a baking dish and pour the sauce mixture over them, making sure to coat both sides evenly.
Cover the baking dish with foil and bake in the preheated oven for 1.5 hours, or until the ribs are tender.
While the ribs are cooking, wash and quarter the baby potatoes. Toss them with olive oil, salt, and pepper in a separate bowl.
Transfer the ribs to a grill or broiler to caramelize the sauce for 5-10 minutes, or until sticky and slightly charred.
While the ribs are caramelizing, spread the seasoned baby potatoes on a baking sheet and roast them in the oven at 425°F (220°C) for 30-35 minutes, or until crispy and golden.
Remove the ribs and potatoes from the heat and let them cool slightly.
Sprinkle chopped parsley over the roast potato salad for a fresh garnish.
Serve the sticky ribs alongside the roast potato salad and enjoy!