Spiced BBQ Ribs with Mashed Potatoes

Finding the perfect comfort food combo for weekend family dinners can feel like an uphill battle. After all, you want something that’ll make everyone happy – from picky eaters to adventurous foodies – and it needs to be worth the time you’ll spend in the kitchen, especially when you’re juggling kids’ activities and weekend errands.

Thankfully, this BBQ ribs with mashed potatoes recipe hits every mark: it’s hearty enough to satisfy hungry appetites, simple enough for home cooks of any skill level, and flexible enough to work with whatever BBQ sauce or potato variety you prefer.

What Kind of Ribs Should I Use?

You’ll want to pick up either baby back ribs or spare ribs for this recipe, and both will give you great results. Baby back ribs are a bit more tender and cook faster, while spare ribs have more fat and connective tissue that breaks down into incredible flavor during the long cooking process. If you’re new to making ribs, baby backs might be easier to work with since they’re more forgiving. When you’re at the store, look for ribs that have good marbling and avoid any that look dried out or have dark spots.

Options for Substitutions

This rib recipe is pretty forgiving when it comes to swaps and substitutions:

• Ribs: While pork ribs are classic, you can use beef short ribs or even chicken thighs if that’s what you have. Just adjust cooking time – beef ribs may need longer, while chicken will cook faster.
• Brown sugar: White sugar works fine, or try coconut sugar for a slightly different flavor. You can also use maple syrup, but reduce other liquids by a tablespoon or two.
• Seasoned salt and garlic salt: Regular salt plus garlic powder and onion powder can replace these. Use about half the amount of regular salt and add the powders to taste.
• Italian seasoning: Mix your own with dried basil, oregano, and thyme if you don’t have the blend on hand.
• Chicken broth: Beef broth works great too, or even apple juice for a sweeter twist. Water with a bouillon cube is also fine in a pinch.
• Red wine vinegar: Apple cider vinegar is a perfect swap and actually pairs really well with ribs. White vinegar works too, though it’s a bit sharper.
• Honey barbecue sauce: Any barbecue sauce you like will work – sweet, smoky, or spicy. You can even make your own with ketchup, brown sugar, and vinegar.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking ribs is rushing the process – these tough cuts need low and slow cooking (around 275°F for 3-4 hours) to break down the connective tissue and become tender.

Another common error is applying barbecue sauce too early, which can cause it to burn and turn bitter, so save the sauce for the last 30 minutes of cooking or use it as a finishing glaze.

Don’t skip removing the silver skin (the tough membrane on the back of the ribs) before seasoning, as this prevents your rub from penetrating the meat and makes the ribs chewy.

To check if your ribs are done, look for the meat to pull back from the bones about a quarter inch, and when you pick up the rack with tongs, it should bend easily without breaking apart.

What to Serve With BBQ Ribs?

BBQ ribs are perfect for a hearty meal, and since this recipe already comes with mashed potatoes, you’re halfway to the perfect plate! I love adding some classic coleslaw on the side – the cool, crunchy texture is a great contrast to the rich, smoky ribs. Corn on the cob is another must-have that pairs beautifully with barbecue, whether you grill it or just boil it with a little butter and salt. For extra veggies, try some baked beans or grilled asparagus, and don’t forget plenty of napkins and maybe some cornbread to round out this satisfying comfort food feast.

Storage Instructions

Refrigerate: Your BBQ ribs will keep beautifully in the fridge for up to 4 days when stored in an airtight container or wrapped tightly in foil. I like to keep some of that extra barbecue sauce on the side to drizzle over when serving leftovers. The mashed potatoes should be stored separately in a covered container and will stay good for about 3-4 days too.

Freeze: These ribs freeze really well for up to 3 months! Wrap individual portions in plastic wrap, then place in freezer bags with any leftover sauce. The mashed potatoes can also be frozen in portion-sized containers, though they might need a little milk or butter stirred in after thawing.

Reheat: To warm up your ribs, cover them with foil and heat in a 300°F oven for about 20-25 minutes, or until heated through. You can also use the microwave on medium power, adding a splash of barbecue sauce to keep them moist. For the mashed potatoes, reheat gently on the stovetop with a bit of milk, stirring frequently.

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6000-6600
• Protein: 300-340 g
• Fat: 350-400 g
• Carbohydrates: 350-400 g

Ingredients

For the dry rub:

• 1 tsp ground cumin
• 1 tbsp paprika
• 1 tbsp ground mustard
• 1 tsp chili powder
• 1 tbsp garlic salt
• 1 tsp seasoned pepper
• 1 tbsp onion powder
• 1 tbsp seasoned salt
• 2 tbsp brown sugar
• 1 tbsp Italian seasoning

For the ribs and braising liquid:

• 2 racks pork ribs (about 4 lb total)
• 2 cups chicken broth (I use Swanson chicken broth for consistent flavor)
• 1/2 cup red wine vinegar

For the barbecue glaze:

• 2 cups honey barbecue sauce (Sweet Baby Ray’s is a great choice here)

For the mashed potatoes:

• 2 tbsp salt
• 1 stick butter (I prefer Kerrygold unsalted butter for this)
• 3-4 lb white potatoes (like Idaho or Russets, peeled and quartered)
• 1 tsp coarse black pepper
• 1/2 cup heavy cream
• 1 tbsp coarse garlic salt
• 1 tbsp minced garlic

Step 1: Mix the Spice Rub

• 2 tbsp brown sugar
• 1 tbsp garlic salt
• 1 tbsp seasoned salt
• 1 tsp seasoned pepper
• 1 tbsp onion powder
• 1 tsp chili powder
• 1 tbsp ground mustard
• 1 tbsp paprika
• 1 tbsp Italian seasoning
• 1 tsp ground cumin

In a small bowl, combine the brown sugar, garlic salt, seasoned salt, seasoned pepper, onion powder, chili powder, ground mustard, paprika, Italian seasoning, and ground cumin.

Stir well to ensure all the spices are evenly distributed.

This will be your dry rub for the ribs.

Step 2: Prepare and Season the Ribs

• 2 racks pork ribs (about 4 lb total)
• spice rub from Step 1

Check the pork ribs to ensure the membrane on the underside has been removed; if it’s still attached, grip a corner and peel it off carefully.

Generously season both sides of the ribs with the spice rub from Step 1, pressing it into the meat for maximum flavor.

Step 3: Pressure Cook the Ribs

• 2 cups chicken broth
• 1/2 cup red wine vinegar
• seasoned pork ribs from Step 2

Pour the chicken broth and red wine vinegar into the Instant Pot.

Place the metal trivet in the bottom and arrange the seasoned ribs (from Step 2) on top, curling them in a circle if needed.

Secure the lid, set the pressure valve to SEALING, and cook on MANUAL for 25 minutes.

Allow the Instant Pot to naturally release pressure after cooking; this helps infuse the flavors and makes the ribs exceptionally tender.

Step 4: Caramelize the Ribs with Barbecue Sauce

• 2 cups honey barbecue sauce
• cooked ribs from Step 3

Once the pressure has fully released and it’s safe, remove the ribs from the Instant Pot and transfer them to a foil-lined baking dish.

Brush the ribs generously with honey barbecue sauce, ensuring all sides are well coated.

Broil the ribs in the oven for 5 to 6 minutes, or until the sauce is bubbling and caramelized.

Remove from the oven and brush with additional sauce if desired.

I like to add an extra layer of sauce right after broiling for a richer, stickier finish.

Step 5: Prepare and Boil the Potatoes

• 3 to 4 lb white potatoes
• 2 tbsp salt

While the ribs are in the Instant Pot, peel the white potatoes and cut them into chunks.

Place the potato chunks in a large pot or roaster and cover with cold water.

Add 2 tablespoons of salt to the water and bring to a boil over high heat.

Cook until potatoes are fork-tender, about 15 to 20 minutes.

Drain off most of the water, leaving about a quarter of the water with the potatoes for easier mashing.

Step 6: Mash and Season the Potatoes

• cooked potato chunks from Step 5
• 1 stick butter
• 1 tbsp minced garlic
• 1/2 cup heavy cream or half-and-half
• 1 tbsp coarse garlic salt
• 1 tsp coarse black pepper

Mash the hot, drained potatoes using a potato masher.

Add the stick of butter, minced garlic, heavy cream or half-and-half, coarse garlic salt, and coarse black pepper.

Stir thoroughly until the mashed potatoes are creamy and everything is well incorporated.

Keep the mashed potatoes warm on the lowest stove setting and keep them covered until serving.

For extra smoothness, I sometimes add a splash more cream if the potatoes look dry.

Step 7: Serve the Ribs and Mashed Potatoes

• caramelized ribs from Step 4
• mashed potatoes from Step 6
• extra barbecue sauce (optional)

Plate the mashed potatoes and arrange the caramelized ribs on top.

Drizzle with extra barbecue sauce on the side, and serve with garlic toast if desired.

Enjoy your tender ribs and creamy mashed potatoes!