Baked Ribs and Potatoes with Green Beans

Savor the ultimate in simplicity and flavor, with these tender, oven-roasted ribs and potatoes. Coated in a classic dry spice rub and glazed with honey, these pork back ribs are juicy and sticky. Just add potatoes for a fuss-free, comforting dinner!

When I’m craving a hearty, comforting dinner but don’t want to spend all night in the kitchen, this is the kind of recipe I reach for. I tend to judge meals by three simple things: does it taste great, is it easy to make, and is it made with good ingredients? This ribs and potatoes dinner checks every box.

There’s very little prep involved, and once everything’s in the oven, it pretty much takes care of itself. After a couple of hours, the ribs come out tender and juicy, the potatoes are perfectly cooked, and dinner feels cozy and satisfying without any extra effort.

Tips for cooking ribs in the oven

Cooking ribs in the oven is super easy, but there are two tricks you need to know to make sure your oven-baked ribs are extra juicy and tender:

1. When you are baking pork ribs, make sure to cover them with aluminum foil. This prevents them from drying out. A quick broil at the end will brown them nicely, so they’ll be juicy and pretty!
2. Put the ribs in the oven at a low temperature. I like to cook them at 300 degrees Fahrenheit for 2 hours. The low-and-slow cooking method will turn them into fall-off-the-bone tender ribs.

Craving more rib recipes? Make these braised pork ribs next!

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Baked Ribs and Potatoes Recipe

Prep: 10 minutes mins

Cook: 2 hours hrs

Total: 2 hours hrs 10 minutes mins

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Savor the ultimate in simplicity and flavor, with these tender, oven-roasted ribs and potatoes. Coated in a classic dry spice rub and glazed with honey, these pork back ribs are juicy and sticky. Just add potatoes for a fuss-free, comforting dinner!

4

Ingredients

• ▢ 1 rack pork back ribs
• ▢ 1 teaspoon EACH: paprika, chili powder, onion powder, and coconut sugar (can sub brown sugar)
• ▢ ½ teaspoon EACH: cumin, black pepper, and sea salt
• ▢ A pinch of cayenne and cinnamon
• ▢ 1 ½ lb mini potatoes (cut in half)
• ▢ 1 lb green beans (trimmed)
• ▢ 1 teaspoon oil
• ▢ 1 teaspoon salt (divided)
• ▢ 1 tablespoon honey

Instructions 

• Turn your oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and place the ribs on top.
  1 rack pork back ribs
• In a small bowl, mix the paprika, chili powder, onion powder, coconut sugar, cumin, black pepper, sea salt, cayenne, and cinnamon. Sprinkle the spices over both sides of the ribs then cover the baking sheet with aluminum foil and put it in your oven.
  1 teaspoon EACH: paprika, chili powder, onion powder, and coconut sugar (can sub brown sugar), ½ teaspoon EACH: cumin, black pepper, and sea salt, A pinch of cayenne and cinnamon
• While the ribs are baking, cut the potatoes in half, trim the strings off the green beans, and drizzle both with the oil. (Keep the potatoes and beans separate.) After 1 hour and 20 minutes, remove the ribs from the oven, add the potatoes to the baking sheet, and sprinkle ¾ teaspoon of salt over them. Put the foil back on the tray and put the tray in the oven.
  1 ½ lb mini potatoes, 1 teaspoon oil
• After 30 minutes, remove the tray from the oven. If the potatoes are soft, add the beans and sprinkle them with ¼ teaspoon of salt. (If they're not, cook them for a few more minutes.)
  1 lb green beans
• Turn your oven to broil and baste the honey on the ribs. Broil the ribs for 7-10 minutes, or until they are well browned.
  1 tablespoon honey

Notes

Note 1: Before adding spices, ensure that the thin membrane  (silver skin) at the back of the ribs has been removed. If it is still on the ribs, use a paring knife to lift off a little then pull the rest off. It’s a little slippery, but it should come off in one piece.

Note 2: If your oven broils at higher than 500 degrees Fahrenheit, keep a very close eye on the ribs so they don’t burn.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 512kcal (26%), Carbohydrates: 43g (14%), Protein: 33g (66%), Fat: 25g (38%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 98mg (33%), Sodium: 1015mg (44%), Potassium: 1309mg (37%), Fiber: 7g (29%), Sugar: 10g (11%), Vitamin A: 817IU (16%), Vitamin C: 47mg (57%), Calcium: 108mg (11%), Iron: 4mg (22%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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