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!
Ingredients
1rackpork back ribs
1teaspoonEACH: paprika, chili powder, onion powder, and coconut sugar (can sub brown sugar)
½teaspoonEACH: cumin, black pepper, and sea salt
A pinch of cayenne and cinnamon
1 ½lbmini potatoes, cut in half
1lbgreen beans, trimmed
1teaspoonoil
1teaspoonsalt, divided
1tablespoonhoney
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.