Festival Classic Lunch: Spicy BBQ Beef Ribs with Sweet Potato Fries

Allergens

Contains gluten and soy.

Ingredients

• 2 pounds beef short ribs
• 1 cup BBQ sauce (store
• bought or homemade)
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Oil for frying
• 4 large sweet potatoes, peeled and cut into wedges

Instructions

1. In a small bowl, combine chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Rub the spice mix onto the beef ribs, ensuring they are evenly coated. Refrigerate for at least 2 hours or overnight for best results.
2. Preheat your grill to medium high heat. Grill the seasoned ribs for 3 4 minutes per side, until they develop a nice crust and aromatic smoke fills the air. Brush with BBQ sauce and continue grilling until the desired tenderness is reached, basting occasionally with more sauce.
3. In a deep fryer or heavy pot, heat oil to 350°F (175°C). Fry sweet potato wedges in batches for 4 5 minutes or until golden brown and crispy on the outside. Drain on paper towels.

Chef’s Insight

Allow the spices to penetrate the meat for at least 2 hours to achieve maximum flavor and tenderness. The frequency of basting the BBQ sauce during grilling will depend on personal preference, but for an extra-smoky flavor, baste more frequently.

Notes

For a more spicy flavor profile, increase the amount of chili powder and cayenne pepper in the spice mix.