BBQ Ribs with Cheesy Baked Potato & Sautéed Kale
Ingredients:
For the BBQ Ribs:
2 racks of baby back ribs
Salt and pepper
1 cup BBQ sauce (your favorite kind)
1 tablespoon olive oil
For the Cheesy Baked Potato:
4 large russet potatoes
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup crispy bacon bits
Fresh parsley or chives, chopped
Salt and pepper
Butter (optional)
For the Sautéed Kale:
2 cups fresh kale, chopped
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper, to taste
Lemon juice (optional)
Instructions:
Prepare the BBQ Ribs:
Preheat your oven to 300°F (150°C).
Remove the silver skin from the ribs and season both sides with salt and pepper.
Place ribs on a baking sheet and cover with foil. Bake for 2.5-3 hours until tender.
Brush ribs with BBQ sauce and return to the oven for another 30 minutes, uncovered, to caramelize the glaze and get crispy edges.
Prepare the Cheesy Baked Potato:
Preheat the oven to 400°F (200°C).
Pierce the potatoes with a fork and rub them with olive oil and salt. Bake directly on the oven rack for 50–60 minutes until tender.
Slice open the baked potatoes and fluff the inside with a fork. Top with cheddar cheese, sour cream, bacon bits, and fresh herbs. Season with salt and pepper.
Sauté the Kale:
Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
Add chopped kale and sauté for 5-7 minutes until wilted and tender. Season with salt, pepper, and a splash of lemon juice.
Assemble the Plate:
Arrange the BBQ ribs on a sleek white plate, glazing them with extra BBQ sauce for a sticky, shiny finish.
Place the cheesy baked potatoes beside the ribs and serve with a side of sautéed kale.
Garnish with fresh herbs and serve immediately. Enjoy the rich textures and flavors!
