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1. Heat the oven to 150°C (300°F). Line a large baking sheet with foil. Mix the smoked paprika, garlic powder, onion powder, brown sugar, salt and black pepper, then rub it all over the Pork baby back ribs. Wrap the ribs tightly in foil, place on the baking sheet, and bake for 2 hours until tender.
2 lb Pork baby back ribs,
1 tbsp Smoked paprika,
1 tsp Garlic powder,
1 tsp Onion powder,
2 tbsp Brown sugar,
2 tsp Salt,
0.5 tsp Black pepper
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2. While the ribs bake, whisk the ketchup, maple syrup, apple cider vinegar and Worcestershire sauce in a bowl to make the glaze.
0.5 cup Ketchup,
0.2 cup Maple syrup,
1 tbsp Apple cider vinegar,
1 tsp Worcestershire sauce
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3. Finely chop the yellow onion. Cut the russet potatoes into wedges, toss with the olive oil, a pinch of salt and pepper from the rub mixture, and spread on a second lined baking sheet. After the ribs have baked for 1 hour, raise the oven to 220°C (425°F) is not needed; instead place the potatoes on the lower rack at 150°C (300°F) for 30 minutes, then continue in step 5.
3 tbsp Olive oil,
3 piece Russet potatoes
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4. In an oven-safe baking dish, combine the chopped yellow onion, navy beans, tomato sauce, molasses, yellow mustard and a few spoonfuls of the glaze. Stir well and place on the oven rack for the final hour of the ribs' baking time, stirring once halfway.
1 piece Yellow onion,
2 can Canned navy beans, drained and rinsed,
0.5 cup Tomato sauce,
1 tbsp Molasses,
1 tsp Yellow mustard
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5. When the ribs have baked for 2 hours, carefully unwrap them and raise the oven temperature to 220°C (425°F). Move the potatoes to the top rack to roast for 25 to 30 minutes, turning once, until golden and crisp.
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6. Brush the ribs generously with the glaze and return them to the oven on the unwrapped baking sheet for 10 to 15 minutes, brushing again once, until sticky and caramelized.
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7. Rest the ribs for 5 minutes, then slice between the bones. Serve with the baked beans and potato wedges.
