Build your own southern barbecue stand with all the fixins’ and sides. Think crispy potato wedge french fries, fried onion rings, and fall-off-the-bone ribs--Ibérico style. It's the ultimate barbecue feast. 

While you're slow-cooking those sticky-sweet ribs for three hours, head to the kitchen to fry up the potatoes and onions. We like an easy corn starch coating to get the outside extra crispy and keep the inside nice and soft. Cornstarch is also a great gluten-free batter alternative for onion rings, which are traditionally battered in flour. 

Recipe for BBQ Ibérico St. Louis Ribs with French Fries & Onion Rings

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Una publicación compartida de Campo Grande (@eat.campogrande)

Ingredients 

• 1 rack Campo Grande St. Louis Ribs
• 1 Tablespoons red meat rub 
• Salt (to taste)
• Pepper (to taste)
• 3 Tablespoon Primal Kitchen BBQ Sauce
• 2 potatoes, cut into wedges  
• 1 onion, cut into thick rings 
• 4 Tablespoons red meat rub 
• 1 cup extra-virgin olive oil 
• 9 Tablespoons cornstarch, divided  

Preparation

1. Remove the outer membrane around the bones of the ribs. Season them with salt, pepper, and 1 tablespoon of rub.   
2. Heat the grill to high and sear the ribs a few minutes on each side. Once seared, brush the ribs with BBQ sauce and wrap in aluminum foil, reserving any extra sauce for later. Cook wrapped in foil for 3 hours at 250ºF. 
3. Once the ribs are cooked, remove from foil and brush with any remaining barbecue sauce. Set them back on the hot grill for a few minutes on each side to caramelize. 

French Fry & Onion Ring Preparation 

1. While the ribs are cooking, mix 4 tablespoons of cornstarch with the remaining 4 tablespoons of rub. Toss the potatoes with a drizzle of olive oil and coat them in the cornstarch mixture. Fry the potatoes in the remaining olive oil until crispy and cooked through. 
2. Mix ½ cup of room temperature water with the remaining 5 tablespoons of cornstarch until it forms a paste. Coat the onions in the paste and fry in the olive oil until golden and crispy. 
3. Remove from oil and place on a plate covered with a paper towel to soak up any extra oil. 
4. Serve ribs with potatoes and onion rings. ¡Buen provecho!