Sticky Glazed Ribs with Crispy Potatoes

Serve immediately for maximum flavor and crispiness.

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.

Reheat gently in the oven to maintain the glaze and crispiness of the potatoes.

Variations

Spicy Glaze: Add chili flakes or sriracha to the glaze for extra heat.

Sweet Twist: Use brown sugar or maple syrup in the glaze for deeper caramelization.

Potato Alternatives: Try sweet potatoes, Yukon gold, or baby potatoes for variety.

FAQ

Q: Can I use baby back ribs instead of St. Louis style?
A: Yes, baby back ribs work perfectly. Adjust cooking time slightly if needed.

Q: Can I prepare this in a slow cooker entirely?
A: Yes, slow cook the ribs first, then finish under the broiler for a sticky glaze.

Q: How do I make the potatoes extra crispy?
A: Make sure slices are dry before cooking and avoid overcrowding the pan or baking sheet.