OVEN BAKED RIBS, POTATO SALAD, AND BAKED BEANS FEAST
INGREDIENTS FOR THE OVEN BAKED RIBS
4 to 5 pounds pork baby back ribs or spare ribs
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cayenne pepper (optional)
2 tablespoons mustard
1 cup barbecue sauce
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
INGREDIENTS FOR THE POTATO SALAD
3 pounds potatoes, peeled and cut into chunks
4 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup finely diced celery
1/2 cup finely diced onion
1/4 cup chopped parsley
1 tablespoon sugar
INGREDIENTS FOR THE BAKED BEANS
4 cans baked beans, about 15 ounces each
8 slices bacon, chopped
1 medium onion, diced
1/2 cup brown sugar
1/4 cup molasses
1/4 cup ketchup
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon smoked paprika
INSTRUCTIONS FOR THE OVEN BAKED RIBS
Preheat the oven to 300°F (150°C). Remove the thin membrane from the back of the ribs by sliding a knife underneath one corner and pulling it off with a paper towel for better grip. Pat the ribs dry with paper towels. In a bowl combine salt, black pepper, paprika, garlic powder, onion powder, chili powder, brown sugar, and cayenne pepper. Rub the mustard all over both sides of the ribs. Generously coat the ribs with the spice mixture, pressing it into the meat so it adheres well. Place the ribs on a large baking sheet lined with heavy-duty aluminum foil. Wrap the ribs tightly in the foil so no steam escapes. Bake for 2½ to 3½ hours depending on thickness until the meat is very tender and begins pulling away from the bones. While the ribs are baking, mix the barbecue sauce, apple cider vinegar, honey, and Worcestershire sauce in a saucepan. Simmer over low heat for 5 minutes and set aside. Remove the ribs from the oven and carefully open the foil. Increase oven temperature to 425°F (220°C). Brush the ribs generously with the prepared sauce. Return the ribs to the oven uncovered and bake for 15 minutes. Remove and brush with another layer of sauce. Bake another 10 to 15 minutes until the sauce becomes sticky, glossy, and caramelized. Let the ribs rest for 10 minutes before slicing between the bones and serving.
INSTRUCTIONS FOR THE POTATO SALAD
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until fork tender, approximately 12 to 15 minutes. Do not overcook. Drain and allow the potatoes to cool. Place the eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let stand for 12 minutes. Transfer the eggs to ice water, peel, and chop. In a large mixing bowl whisk together mayonnaise, mustard, vinegar, salt, black pepper, garlic powder, onion powder, and sugar until smooth. Add the cooled potatoes, chopped eggs, celery, onion, and parsley. Gently fold everything together until evenly coated. Taste and adjust seasoning if needed. Cover and refrigerate for at least 2 hours, though overnight is even better because the flavors develop and blend more completely. Stir gently before serving.
INSTRUCTIONS FOR THE BAKED BEANS
Preheat the oven to 350°F (175°C). Cook the chopped bacon in a large skillet over medium heat until browned and crisp. Remove the bacon and set aside, leaving a little bacon fat in the pan. Add the diced onion and cook until soft and lightly golden. In a large baking dish combine the baked beans, cooked bacon, sautéed onion, brown sugar, molasses, ketchup, mustard, Worcestershire sauce, black pepper, and smoked paprika. Stir thoroughly until fully mixed. Bake uncovered for 45 to 60 minutes, stirring once halfway through cooking. The beans should become thick, rich, and slightly caramelized around the edges. Remove from the oven and allow them to rest for 10 minutes before serving.
COMPLETE MEAL SERVING PLAN
Prepare the potato salad first and refrigerate it. Start the ribs next because they require the longest cooking time. About one hour before the ribs finish baking, prepare and bake the beans. When the ribs are ready, let them rest while giving the beans their final stir. Slice the ribs and arrange them on a large serving platter. Place the chilled potato salad in a serving bowl. Transfer the hot baked beans to another serving dish. Serve the ribs with extra barbecue sauce on the side, a generous scoop of potato salad, and a hearty helping of baked beans. This meal comfortably serves 6 to 8 people and creates a classic barbecue-style dinner with tender ribs, creamy potato salad, and sweet smoky beans. The combination of slow-cooked meat, rich sauce, cool potato salad, and flavorful baked beans makes for a complete and satisfying feast suitable for family gatherings, weekend dinners, celebrations, and outdoor cookout-style meals.
MORE MORE RECIPE
ULTIMATE OVEN BAKED RIBS, LOADED POTATO SALAD, AND HOMESTYLE SWEET SMOKY BAKED BEANS FEAST
INGREDIENTS FOR THE RIBS
6 pounds pork ribs
3 tablespoons kosher salt
2 tablespoons coarse black pepper
3 tablespoons smoked paprika
2 tablespoons sweet paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon chili powder
1 tablespoon mustard powder
2 tablespoons brown sugar
1 teaspoon cayenne pepper
2 tablespoons ground cumin
2 tablespoons olive oil
3 tablespoons yellow mustard
INGREDIENTS FOR THE RIB BASTING SAUCE
2 cups barbecue sauce
1/2 cup honey
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
INGREDIENTS FOR THE LOADED POTATO SALAD
4 pounds Yukon Gold potatoes
6 large eggs
1 1/2 cups mayonnaise
1/4 cup yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon sugar
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup celery, finely diced
1 cup red onion, finely diced
1/2 cup green onions, sliced
1/4 cup fresh parsley, chopped
8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/4 cup pickle relish
INGREDIENTS FOR THE HOMESTYLE BAKED BEANS
5 cans baked beans
10 slices bacon, chopped
2 large onions, diced
1 green bell pepper, diced
1 cup brown sugar
1/3 cup molasses
1/3 cup ketchup
2 tablespoons yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
METHOD FOR THE RIBS
Remove the membrane from the back of the ribs. Pat completely dry. Mix the salt, pepper, smoked paprika, sweet paprika, garlic powder, onion powder, chili powder, mustard powder, brown sugar, cayenne pepper, and cumin in a bowl. Rub olive oil over the ribs and then spread mustard evenly over all sides. Sprinkle the seasoning mixture generously over the ribs and massage it into every surface. Allow the ribs to rest for 30 minutes. Preheat the oven to 300°F (150°C). Place the ribs on a foil-lined baking sheet and wrap tightly with additional foil. Bake for approximately 3 hours until very tender. While baking, combine barbecue sauce, honey, vinegar, Worcestershire sauce, brown sugar, hot sauce, garlic powder, and onion powder in a saucepan. Simmer gently for 10 minutes. Remove ribs from the oven. Carefully unwrap and drain excess liquid. Brush the ribs heavily with sauce. Return to the oven at 425°F (220°C) for 15 minutes. Remove, brush with more sauce, and bake another 10 minutes. Repeat once more for an extra sticky finish. Rest for 15 minutes before slicing.
METHOD FOR THE LOADED POTATO SALAD
Wash and peel the potatoes. Cut into bite-sized pieces. Place into a large pot and cover with cold salted water. Bring to a boil and cook until tender but not falling apart. Drain thoroughly and cool completely. Hard-boil the eggs, cool, peel, and chop. In a large bowl combine mayonnaise, mustard, vinegar, sugar, salt, pepper, garlic powder, and onion powder. Whisk until smooth. Add potatoes, eggs, celery, red onion, green onions, parsley, bacon, cheddar cheese, and pickle relish. Fold carefully so the potatoes remain chunky. Taste and adjust seasoning if necessary. Cover and refrigerate for at least four hours. Stir before serving.
METHOD FOR THE BAKED BEANS
Cook bacon until crisp. Remove bacon and reserve. Sauté onions and bell peppers in the bacon drippings until softened. In a large baking dish combine baked beans, bacon, onions, peppers, brown sugar, molasses, ketchup, mustard, Worcestershire sauce, vinegar, smoked paprika, garlic powder, onion powder, and black pepper. Mix thoroughly. Bake uncovered at 350°F (175°C) for approximately one hour, stirring every 20 minutes. Continue baking until thick and rich. Let stand for 15 minutes before serving.
HOMEMADE CORNBREAD BONUS SIDE DISH
INGREDIENTS
2 cups cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk
1/2 cup melted butter
METHOD
Preheat oven to 400°F (200°C). Mix cornmeal, flour, sugar, baking powder, and salt. In another bowl whisk eggs, milk, and melted butter. Combine wet and dry ingredients until just mixed. Pour into a greased baking dish. Bake for 20 to 25 minutes until golden brown. Cool slightly before slicing.
HOMEMADE COLESLAW BONUS SIDE DISH
INGREDIENTS
1 small cabbage, shredded
2 carrots, grated
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon black pepper
METHOD
Combine cabbage and carrots in a large bowl. Mix mayonnaise, sugar, vinegar, salt, and pepper separately. Pour dressing over vegetables and toss thoroughly. Refrigerate at least one hour before serving.
HOMEMADE PEACH COBBLER DESSERT
INGREDIENTS
8 cups sliced peaches
1 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup melted butter
METHOD
Preheat oven to 375°F (190°C). Mix peaches, sugars, cinnamon, and lemon juice. Place into a greased baking dish. In another bowl combine flour, baking powder, salt, milk, and melted butter. Spoon batter over peaches. Bake 45 to 55 minutes until golden brown and bubbling. Cool slightly and serve warm.
FULL BARBECUE FEAST MENU
Sticky oven baked ribs glazed with sweet smoky barbecue sauce, creamy loaded potato salad packed with eggs, cheese, bacon, and herbs, slow baked beans rich with molasses and bacon, warm buttery cornbread, crunchy homemade coleslaw, and classic peach cobbler served warm after dinner. This complete meal can feed 10 to 12 people generously and creates a restaurant-style barbecue feast with layers of smoky, sweet, tangy, creamy, crunchy, and savory flavors in every course.
