Barbecue Ribs with Barbecue Sauce and Side Salad

Step 1

Preheat oven to 350°F. Rub the 2 lb ribs with salt and pepper, then place on a baking sheet and cover with foil. Bake for 1 hour until tender.

Step 2

While ribs bake, scrub the 2 potatoes and prick with a fork. Wrap each in foil and place in the oven alongside the ribs for the last 45 minutes, until soft when squeezed.

Step 3

Remove ribs from oven and brush with 1/2 cup barbecue sauce. Return to oven, uncovered, for 10 minutes until the sauce is sticky and caramelized.

Step 4

Meanwhile, slice the cucumber into thin rounds and chop the basil and chili. Toss with a pinch of salt and a splash of olive oil if you have it.

Step 5

Mix the 2 tbsp butter with a pinch of salt and pepper. Split the hot potatoes and top with the herbed butter.

Step 6

Slice the ribs between bones and serve with the remaining 1/2 cup barbecue sauce on the side, plus the cucumber salad and potatoes.

Step 7

Let the ribs rest for 5 minutes before cutting so the juices stay in the meat.