Preheat the oven to 150°C (300°F). Season the ribs generously with salt and pepper. Place on a baking sheet lined with foil.
2. Slow Cook the Ribs
Bake ribs for 2–2.5 hours, or until very tender. (Alternatively, cook in a slow cooker on low for 6–8 hours.)
3. Make the Glaze
While the ribs cook, whisk together BBQ sauce, soy sauce, honey or maple syrup, apple cider vinegar, garlic powder, and ginger powder in a bowl.
4. Crisp and Glaze the Ribs
Increase oven temperature to 200°C (400°F). Brush ribs generously with the glaze and bake for 15–20 minutes, brushing with more glaze every 5–7 minutes, until sticky and caramelized.
5. Cook the Potatoes
Option 1 – Roast: Toss potato slices with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast in the oven alongside the ribs for the last 20–30 minutes, until golden and crispy.
Option 2 – Pan-fry: Heat oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook 5–7 minutes per side, until golden brown and tender.
6. Serve
Cut ribs into individual portions. Arrange on a plate with crispy potatoes and garnish with sliced red chilies and chopped green onions.
Prep Time: 20 min
Cooking Time: 2–2.5 hours
Servings: 4–6
