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Delicious Ribs With Creamy Mashed Potatoes Keep The BBQ Going in Fall

By Tom Liddy | October 7, 2013 12:56pm
 These delicious glazed ribs are paired with parmesan mashed potatoes and sweet and spicy pickles.
These delicious glazed ribs are paired with parmesan mashed potatoes and sweet and spicy pickles.
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DNAinfo/Tom Liddy

NEW YORK CITY — Summer is all about barbecue and great ribs are synonymous with the spirit of the season.

But just because there's a chill in the air, it doesn't mean that you have to give up that delicious flavor that serves as a reminder of warmer days.

This rib recipe is simple, but the taste will leave you coming back for more.

The delicious rub incorporates chili powder and cayenne but also adds thyme and cumin for an added flavor dimension.

After marinating for a couple of hours, toss the rack in the oven until the meat basically falls off the bone.

Then slather them with a delicous homemade barbecue sauce that is sweet, savory and tangy.  You'll have leftovers, but I can imagine you'll find something to do with the rest. Same thing with the rub, but you can use it on chicken or other meats.

Serve up the ribs with some creamy parmesan mashed potates and sweet and spicy apple cider pickles.

Here's how to make it tonight.


1 large rack of spare ribs

For the rub:

2 tbs. hot chili powder

2 tbs. garlic powder

1 tsp. cayenne pepper

1 tsp. cumin

1 tsp. ground mustard

1 tsp. fresh thyme leaves or ground thyme

1 tbs. each of salt and pepper

For the sauce:

2 cups ketchup

1/2 cup molasses

2 cloves garlic, chopped

1/3 cup brown sugar packed

1 tsp. Tabasco sauce (or some other hot sauce)

1 tsp. cayenne pepper

2 tbs. chili powder

1 tsp. ground mustard

1 tsp. cumin

For the potatoes:

2 lbs. red potatoes, cut in half and skins left on

4 tbs. butter

1/2 cup half and half or heavy cream

2 cloves chopped garlic

1/2 cup freshly grated parmesan

 These ribs combine a savory rub with a sweet and tangy homemade barbecue sauce.
These ribs combine a savory rub with a sweet and tangy homemade barbecue sauce.
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DNAinfo/Tom Liddy

For the pickles:

6 small or three large cucumbers, cut into pieces

1/2 cup apple cider vinegar

1 tsp. kosher salt

2 tsp. white sugar

1 tsp. red pepper flakes


1. Combine the spices ingredients and rub all over the ribs. Set aside in the fridge for at least an hour to develop the flavors.

2. Preheat the oven to 300 degrees. Place the ribs in a large baking pan (cut the rack in half if it doesn't fit) and cover tightly with tin foil. Bake for about 1.5 hours or until the meat is tender.

3. While the ribs are roasting, make the sauce. Sautee the garlic in 1 tsp. olive oil in a medium pan over medium heat. Then add the rest of the ingredients. Reduce for 15 minutes, stirring occasionally until the sauce darkens and thickens. Adjust the seasoning and then set aside to cool.

4. Make the pickles. Combine the cucumbers and the rest of the ingredients in a large container, shake and set aside in the fridge. Turn occasionally.

5. Make the potatoes. Bring the cut potatoes and enough salted water to cover to a boil and then simmer for about 12 minutes or until a sharp knife easily passes through.

6. Drain the potatoes and then mash using a masher, spoon or potato ricer. Add the cheese, garlic, butter and mix, being careful not to overwork. Then add the half and half and mix combine until the mixture is smooth.

7. When the ribs are tender, remove the tin foil and brush on enough sauce to coat. Turn the oven up to 400 degrees. Apply a few more coats on the ribs until they are well glazed, about 20 minutes. The liquid in the bottom of the pan should be evaporated.

8. Serve everything up and dig in.