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BBQ ribs served with sweet potato
Delicious BBQ ribs and sweet potato

BBQ ribs with sweet potato

Author: Flavelo
Recipes Main Courses
The secret to perfect ribs is not haste, but slow heat treatment. Strong fibres in the meat need time to surrender and become butter-soft. The caramelised sugar content of BBQ sauce and the earthy sweetness of sweet potato form a classic American flavour pair. This recipe is optimised for oven roasting so you get juicy results at home too.
🕒 Prep Time 15 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Roasting tin
  • Aluminium foil (for steaming)
  • Baking paper

Allergen Information

⚠️ Cereals containing gluten (check BBQ sauce)

Instructions

1 ✓

Preheat oven to 150°C. Clean membrane from ribs, then salt and pepper thoroughly on all sides.

Tip: Salt draws water from surface and penetrates fibres, flavouring meat from inside. (Osmosis)
2 ✓

Brush ribs thinly with half the BBQ sauce (or just salt-pepper and little oil), wrap tightly in foil, and place in oven for 1.5–2 hours.

Tip: In foil, meat steams in its own juices, breaking down tough connective tissues to become tender. (Collagen hydrolysis)
3 ✓

Meanwhile, peel sweet potatoes, cut into cubes, and boil in salted water until tender (approx. 15-20 mins).

Tip: Sweet potatoes cook faster than regular potatoes; watch they don't fall apart completely.
4 ✓

Drain potatoes, add crushed garlic, olive oil, salt, pepper, and mash.

Tip: Garlic's raw power is tamed on hot potatoes, but aroma remains.
5 ✓

Remove meat from oven, open foil (watch for steam!). Brush generously with remaining BBQ sauce, and increase oven temp to 200°C (or use grill function).

Tip: Now we only want to crisp the surface so sauce bakes on.
6 ✓

Roast uncovered for another 10-15 minutes until sauce is bubbly and sticky on meat.

Tip: Sugar in sauce caramelises and reacts with meat proteins, giving delicious browning. (Maillard reaction)
7 ✓

Serve ribs with mash, sprinkled with fresh parsley.

Recipe FAQ

Why is the meat tough?
Probably roasted at too high heat or for too short a time. Ribs need time for chewy parts to melt into gelatin.
Marinade burnt.
Only brush sugary BBQ sauce on at the very end of roasting, otherwise it burns black before meat is ready.

Ingredients

  • 1 kg Pork ribs
  • 200 ml BBQ sauce
  • 4 pcs Sweet potatoes
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 pinch Pepper
  • 2 sprigs Fresh parsley