Name: Smoked BBQ Ribs & Hassle-Back Potatoes With Rosemary Spinach Pesto
Prep time: 40 min
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: European
Ingredients: BBQ RUB; 4 American Style Rib Racks; 50g Smoky BBQ Seasoning @bartingredients; 2 tbsp Garlic Powder; 2 tbsp Onion Powder; 1 tbsp Sea Salt; 1/2 tbsp Coarse Black Pepper; 2 tbsp Chipotle Chilli Flakes @bartingredients; BBQ BASTING SAUCE; 1/2 tbsp Minced Ginger; 1/2 tbsp Minced Garlic; 70ml Teriyaki Sauce (I use YOSHIDA’S Rib & Wing Sauce from Costco, but for any bottles, one works!); 50ml Spicy BBQ; 50ml Honey BBQ Sauce; 30ml Ketchup; 1 tsp Japanese Shichimi pepper; FOR BBQ METHOD; Wood Chips of choice - we used applewood chips; HASSELBACK SPUDS; 4 Potatoes; 2 tbsp Oil - I sued Avocado; Black pepper; Sea salt flakes; ROSEMARY PESTO; 200g Spinach; 2 tbsp Fresh Rosemary chopped; 4 Cloves Garlic crushed; 1/2 Cup Toasted Pine nuts; 3/4 cup Parmesan Grated; 1/2 Cup Olive Oil

I’ve tweaked my rib recipe, guys, and this one is THE BOMB! Sticky, sweet, spicy deliciousness and I am giving you both the oven cooking method and the BBQ method… finger-licking good!

A quick homemade chipotle spice rub is made with a handful of ingredients and massaged into the racks. The ribs are then slow-cooked for a couple of hours. The BBQ sauce is no typical American one. I use BBQ sauces and ketchup and a bit of ginger, garlic, Japanese chilli powder, and teriyaki sauce, which give them an Oriental twist. But the flavours work SOOOOO WELL… TRUST ME…. INSANE UMAMI!!

I am so happy with how the spinach and rosemary pesto turned out too, it was an experiment and worked beautifully. The hassle back spuds with the pesto drizzle really were the perfect accompaniment, along with a crisp Caesar Salad made with kale and romaine… such a scrummy dinner and happy fam!

Smoked BBQ Ribs & Hassle-Back Potatoes With Rosemary Spinach Pesto

Serves: 4 Prep Time: 40 Minutes Cooking Time: 4 Hours 4 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

BBQ RUB

4 American Style Rib Racks

50g Smoky BBQ Seasoning @bartingredients

2 tbsp Garlic Powder

2 tbsp Onion Powder

1 tbsp Sea Salt

1/2 tbsp Coarse Black Pepper

2 tbsp Chipotle Chilli Flakes @bartingredients

BBQ BASTING SAUCE

1/2 tbsp Minced Ginger

1/2 tbsp Minced Garlic

70ml Teriyaki Sauce (I use YOSHIDA’S Rib & Wing Sauce from Costco, but for any bottles, one works!)

50ml Spicy BBQ

50ml Honey BBQ Sauce

30ml Ketchup

1 tsp Japanese Shichimi pepper

FOR BBQ METHOD

Wood Chips of choice - we used applewood chips

HASSELBACK SPUDS

4 Potatoes

2 tbsp Oil - I sued Avocado

Black pepper

Sea salt flakes

ROSEMARY PESTO

200g Spinach

2 tbsp Fresh Rosemary chopped

4 Cloves Garlic crushed

1/2 Cup Toasted Pine nuts

3/4 cup Parmesan Grated

1/2 Cup Olive Oil

1-2 tsp Chilli Flakes (depending on how much kick you want, I like it spicy)

Instructions

METHOD FOR HASSLE BACK POTATOES

Pre-heat oven to 200°C

Wash and scrub potatoes. Gently make about 10 slice incisions to each potato about 3/4 way down, not all the way, add potatoes to a lined baulking tray.

Coat the potatoes with the oil and season with salt and pepper

Add to the oven or BBQ and bake for 25 minutes, drizzle with more oil and bake for a further 20 minutes

While the potatoes are cooking, add the pesto ingredients to a food processor and pulse until well combined (if too thick, add more oil or water to your liking)

Remove the potatoes, enjoy with pesto drizzled over the top. Any remaining pesto will keep fresh in an airtight jar in the fridge for up to 2 weeks

RIBS OVEN COOKING METHOD

Mix all spice rub ingredients in a bowl, set aside

Mix all BBQ Basting Sauce ingredients in a bowl, set aside

Remove the silver membrane skin from the back of the ribs if not already done by your butcher, as this can leave a stringy fatty layer

Pat the ribs dry, then rub all over with the spice rub

Wraps the ribs in strong foil-sealed very tightly all over; however, keep some air inside the foil so the ribs can almost steam

If you have time, refrigerate for at least 2 hours or overnight

When ready to cook, pre-heat oven to 140°C FAN

Take ribs out of the fridge, place onto your oven tray still in the foil packets and cook for 3 hours.

Meanwhile, make the sauce by adding all ingredients together in a saucepan and bringing it to a boil. Turn the heat down on low and simmer for 10 minutes.

Take off the heat and set sauce aside until ribs are ready

After 3 hours, remove ribs from the oven and turn your oven to the grill/ broil setting

Open up the parcels (careful of the steam) and move the parcels to an oven tray. Do not try to pick the ribs up, as they may fall apart

Brush the racks generously with the BBQ sauce and grill until perfectly charred all over

Enjoy!

RIBS BBQ COOKING METHOD

Mix all spice rub ingredients in a bowl, set aside

Mix all BBQ Basting Sauce ingredients in a bowl, set aside

Remove the silver membrane skin from the back of the ribs if not already done by your butcher, as this can leave a stringy fatty layer

Pat the ribs dry, then rub all over with the chipotle rub

Cover with foil, and if you have time, refrigerate for at least 2 hours or overnight

Soak wood chips for 30 minutes before putting on the BBQ

Set your BBQ to indirect heat with a temperature of 140°C

Add your soaked wood chips

Remove ribs from the foil and place directly on the grills

Smoke for 1 hour with the lid closed

After 1 hour, brush the ribs with the BBQ sauce every 15 minutes

Remove the plate and switch to direct heat after a total of about 2 hours 15 mins. Cooking time will be about 2.5 hours, depending on the size of your ribs

Enjoy!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Smoked BBQ Ribs & Hassle-Back Potatoes With Rosemary Spinach Pesto

Smoked BBQ Ribs & Hassle-Back Potatoes With Rosemary Spinach Pesto

Ingredients

Instructions

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