Dry Rub Babyback Ribs with Scalloped Potatoes

By Tony_Monteleone

What could make a mouth-watering ribs recipe even better? A side of the creamiest potatoes au gratin you'll ever taste! This crowd-pleasing meal is perfect for any occasion!

Ingredients

• For the Dry Rub:
• 2 1/2 pound Babyback Ribs
• 2 tablespoons Paprika
• 2 tablespoon Cayenne Pepper
• 1 tablespoon Freshly Ground Black Pepper
• 2 tablespoons Garlic Powder
• 2 tablespoons Onion Powder
• 2 tablespoons Kosher Salt
• 1 tablespoon Dried Oregano
• 1 tablespoon Dried Thyme
• For the Barbecue Sauce:
• 8 cups Tomato Sauce
• 2 cup Apple Cider Vinegar
• 2 cup Light Brown Sugar
• 5 tablespoons Butter
• 12 tablespoons Paprika
• 4 tablespoons Chili Powder
• 3 cloves Garlic (minced)
• 1/2 Yellow Onion (chopped)
• For the Scalloped Potatoes:
• 2 1/2 pound Russet Potatoes (peeled and cut into 1/4-inch slices)
• 3 tablespoons Extra Virgin Olive Oil
• 6 tablespoons Butter (melted)
• 3 Yellow Onions (cut into 1/4-inch thick slices)
• 1/4 teaspoon Sugar
• 3/4 cup Flour
• 2 cups Milk
• 1/4 cup Parsley
• 1/4 cup Grated Parmesan Cheese
• Kosher Salt
• Freshly Ground Black Pepper

Preparation

Step 1

2 1/2 pound Babyback Ribs
2 tablespoons Paprika
2 tablespoon Cayenne Pepper
1 tablespoon Freshly Ground Black Pepper
2 tablespoons Garlic Powder
2 tablespoons Onion Powder
2 tablespoons Kosher Salt
1 tablespoon Dried Oregano
1 tablespoon Dried Thyme
In a medium bowl, combine all dry rub ingredients and mix thoroughly. Rub ribs all over and then place them in a baking dish. Pour the barbecue sauce over the ribs, filling the pan half way up the ribs so that they braise in the liquid. Allow to marinate for at least 1 hour.

Preheat oven to 350F. Wrap ribs in foil and cook in oven for at least two hours, until meat is tender. Serve with any remaining barbecue sauce on the side and scalloped potatoes.

8 cups Tomato Sauce
2 cup Apple Cider Vinegar
2 cup Light Brown Sugar
5 tablespoons Butter
12 tablespoons Paprika
4 tablespoons Chili Powder
3 cloves Garlic (minced)
1/2 Yellow Onion (chopped)
To make the sauce: In a medium saucepan over medium heat, add the butter. Once it has foamed and subsided, add the onion and cook until softened, about 5 minutes. Add the garlic and cook an additional minute. Add the remaining ingredients and stir until thoroughly mixed. Reduce heat and simmer sauce for two hours.

To make the scalloped potatoes: Preheat oven to 350F.
3 tablespoons Extra Virgin Olive Oil
3 Yellow Onions (cut into 1/4-inch thick slices)
Kosher Salt
Freshly Ground Black Pepper
1/4 teaspoon Sugar
In a pan over medium heat, add the olive oil. Add the onions and season with a pinch of salt, ground pepper, and the sugar. Cook the onions in an even layer until caramelized, about 30 minutes.

2 1/2 pound Russet Potatoes (peeled and cut into 1/4-inch slices)
3/4 cup Flour
6 tablespoons Butter (melted)
2 cups Milk
1/4 cup Grated Parmesan Cheese
1/4 cup Parsley
In a 9x13 casserole, grease lightly with butter, and add a layer of the potatoes. Alternate layers of potatoes and caramelized onions sprinkled with a large pinch of flour and drizzled with butter. Continue until almost full, then add milk to cover. Top with grated cheese. Bake until bubbling and golden brown, about 1 1/2 hours. Top with parsley to serve.