BBQ St. Louis Ribs with Potatoes and Onion Rings

Build your own barbecue restaurant or southern roadside diner with all the fixins’ and sides. Think crispy potato wedges, fried onion rings, and fall-off-the-bone ribs–Ibérico style. 

Serves: 2




  • 28-35 oz. Campo Grande St. Louis Ribs
  • 5 tablespoons red meat rub, divided 
  • Salt
  • Pepper 
  • 3 Tablespoon Primal Kitchen BBQ Sauce
  • 2 potatoes, cut into wedges  
  • 1 onion, cut into thick rings 
  • 1 cup extra-virgin olive oil 
  • 9 tablespoons cornstarch, divided  


  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. 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. 
  4. 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. 
  5. 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. 
  6. Serve ribs with potatoes and onion rings. ¡Buen provecho!

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