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.
- 28-35 oz. Campo Grande St. Louis Ribs
- 5 tablespoons red meat rub, divided
- 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
- Remove the outer membrane around the bones of the ribs. Season them with salt, pepper, and 1 tablespoon of rub.
- 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.
- 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.
- 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.
- 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.
- Serve ribs with potatoes and onion rings. ¡Buen provecho!