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Oven Baked Barbecue Pork Ribs and Duck Fat Fries

A tiny apartment kitchen is no obstacle to lip-smacking barbecue if you have a bottle of liquid smoke and a can-do attitude. A mostly make ahead meal that is perfect for hosting guests.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Main Course, Side Dish
Cuisine: American
Keyword: Oven, Pork, Potatoes
Servings: 4

Ingredients

Spice mix

  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp black pepper
  • 1 tsp kashmirilal or chili powder of choice
  • 1 tsp mixed dried herbs
  • 1.5 tsp salt

Ribs

  • 2 lbs pork ribs
  • Half of the spice mix
  • 1 tbsp Dijon mustard
  • 1 tsp liquid smoke
  • Barbecue sauce
  • Other half of the spice mix
  • 200 ml ketchup
  • 1 tsp tomato paste
  • 3 tbsp molasses
  • 3 tbsp sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp liquid smoke

Duck fat home fries

  • 900 g potatoes
  • 100 ml duck fat
  • 1 tsp salt
  • 1 tbsp black pepper

Instructions

  • Cut the ribs into manageable pieces. Coat them with mustard and liquid smoke, then rub all over with half of the spice mix.
  • Wrap ribs tightly in foil and marinade overnight.
  • The next day, bake the ribs wrapped for 2 hours at 170C/340F.
  • Let the ribs cool down, and pour off the juices (you may add them to the barbecue sauce, or save them for a stew). You may stop here and refrigerate the ribs if making them ahead of time.
  • Before serving, heat the oven to 200C/400F.
  • Lay the ribs bone side up on a baking sheet lined with foil and parchment paper. Brush the bone side with barbecue sauce and bake on the top rack for 8-10 minutes.
  • Flip the ribs over and brush the meat side with sauce and bake for another 8-10 minutes.
  • Repeat steps 6-7 for 2-3 times. In the meantime, cut potatoes into 1-inch cubes. Microwave on high for 5 minutes twice, stirring in between. Allow potatoes to steam off and cool down.
  • Fry potatoes in duck fat for 10-20 minutes, stirring occasionally until done to your liking.