Preheat oven to 150°C (300°F). Season ribs with salt and pepper and place on a foil-lined baking sheet.
Slow Cook the Ribs:
Bake for 2–2.5 hours until very tender. (Alternatively, cook in a slow cooker on low for 6–8 hours.)
Make the Glaze:
Whisk together BBQ sauce, soy sauce, honey or maple syrup, apple cider vinegar, garlic powder, and ginger powder. Set aside.
Crisp the Ribs:
Increase oven temperature to 200°C (400°F). Brush ribs generously with glaze. Bake 15–20 minutes, brushing every 5–7 minutes until sticky and caramelized.
Cook the Potatoes:
Toss potato slices with olive oil, paprika, salt, and pepper.
Roast Option: Spread on a baking sheet and roast in the oven for 20–30 minutes until golden and crispy.
Pan-Fry Option: Heat oil in a skillet over medium-high heat. Cook potatoes in a single layer for 5–7 minutes per side until golden and tender.
Serve:
Cut ribs into individual portions. Arrange with crispy potatoes on a plate. Garnish with sliced red chilies and chopped green onions.
Serving and Storage Tips
