DRY RUB BABY BACK RIBS WITH SCALLOPED POTATOES

SERVES 6

SKILL LEVEL: EASY

COOK TIME: 2 HRS.

PREP TIME: 30 MINS.

COST: $

Whenever we visit my husband’s family in Chicago, my mother-in-law makes these ribs for us. Like all rib makers, she has always kept it a secret, but I am happy to tell you she has given me permission to share it with all Chewsters. It starts, as all great ribs do, with a spice rub. Mario offered to rub my ribs, and it was clear that he didn’t mean the spareribs. Naughty boy!

My mother-in-law makes her barbecue sauce from scratch, and I recommend you do the same. Once you taste her ribs, you are going to wish you had my mother-in-law, but too late. I already have dibs on her and the husband to prove it.

FOR THE DRY RUB:

2 tablespoons paprika

2 tablespoons cayenne pepper

1 tablespoon freshly ground black pepper

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons kosher salt

1 tablespoon dried oregano

1 tablespoon dried thyme

2½ pounds baby back ribs

FOR THE BARBECUE SAUCE:

5 tablespoons butter

½ yellow onion, chopped

3 cloves garlic, minced

2 cups tomato sauce

½ cup apple cider vinegar

½ cup light brown sugar

3 tablespoons paprika

1 tablespoon chili powder

FOR THE SCALLOPED POTATOES:

3 tablespoons extra virgin olive oil

3 yellow onions, cut into ¼-inch-thick slices

Pinch of kosher salt

Pinch of freshly ground black pepper

¼ teaspoon sugar

6 tablespoons butter, melted

2½ pounds russet potatoes, peeled and cut into ¼-inch slices

¼ cup flour

3 cups milk

¼ cup Parmesan cheese, grated

¼ cup parsley

TO MAKE THE RIBS:

1. In a medium bowl, combine all the dry rub ingredients and mix thoroughly. Rub the ribs all over with the dry rub, and allow to marinate for at least 1 hour.

2. Meanwhile, in a medium saucepan over medium heat, add the butter. Once it has foamed and subsided, add the onion and cook until softened, about 5 minutes. Add the garlic and cook an additional minute. Add the remaining sauce ingredients and stir until thoroughly mixed. Reduce heat and simmer sauce for 2 hours.

3. Preheat the oven to 350 °F. Place the ribs in a baking dish and cover halfway up with the barbecue sauce, then cook in the oven for at least 2 hours, until meat is tender. Serve with extra barbecue sauce on the side and the scalloped potatoes.

TO MAKE THE SCALLOPED POTATOES:

4. Preheat the oven to 350 °F. In a pan over medium heat, add the olive oil. Add the onions and season with a pinch of salt and ground pepper, and the sugar. Cook the onions in an even layer until caramelized, about 30 minutes. In a 9-by-13-inch casserole dish, grease lightly with butter, and add a layer of the potatoes. Alternate layers of potatoes and caramelized onions sprinkled with a large pinch of flour and drizzled with butter. Continue until almost full, then add milk to cover. Top with grated cheese. Bake until bubbling and golden brown, about 1½ hours. Top with parsley to serve.