Ribs, ribs, ribs!

I used to make ribs only one time a year, the 4th of July.  I’d steam them in the oven, then slather them with BBQ sauce, and finish on the grill for a little extra crispiness.  I would have a group of friends over for lunch and swimming in the pool.  It was a blast. My menu was always the same – ribs, coleslaw, potato salad, deviled eggs – the all-American classics. 

Since I met Ryan, I have taken to making ribs all throughout the year.  You see, Ryan Biegel is something of a rib fiend.  He’s been known to have eaten three full racks in one sitting (after all, this is the same man who ate 48 oysters once at dollar oyster night). Ribs are always his birthday meal request, they’re his Hillstone order, a random Tuesday night dinner at home in January..  The man loves ribs.

Not only does he love to eat them, he loves to cook them.  Ryan taught me his method and I can honestly say it is the easiest, most foolproof way to cook ribs at home, and it doesn’t take all day. I’ve started making them with all sorts of different spice rubs and sauce combinations, not just the classic BBQ style.  Once you learn the method, you can mix it up to your liking.  Basically, make a dry rub, season the racks, wrap tightly in foil, start them on high heat then move to low and slow, slather in sauce, broil or grill until crispy.  It’s that easy to achieve falling-off-the-bone perfection.

Here are a few iterations I’ve created over the years and I hope you enjoy them.  I’m sure it comes as no surprise that we will be having ribs next week for the holiday! 🎉

Classic BBQ Ribs

Easy 2 racks 2 hours

Ingredients

• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup barbecue sauce
• 2 racks baby back ribs *

* About 5 to 6 pounds, silver skin removed

Instructions

1. Preheat oven to 500 F. In a small bowl, combine chili powder, brown sugar, salt, pepper, garlic powder, and onion powder.
2. Place each rack of ribs on a large piece of heavy duty aluminum foil. Season each side generously with the spice mixture. Wrap the ribs tightly in foil and place on a baking sheet.
3. Bake at 500 F for 20 minutes, then reduce heat to 250 F. Bake for 1 ½ hours, until tender. Unwrap ribs and baste with a few tablespoons of barbecue sauce.
4. Grill or broil ribs a few minutes on each side until browned and crispy. Cut ribs and toss with additional sauce in a bowl.

Sticky Tamarind Ribs

Ingredients for Spice Rub

• 2 tablespoons dark brown sugar
• 1 tablespoon chili powder
• 1 tablespoon curry powder
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

Ingredients for Sauce

• 1 tablespoon olive oil
• 1/2 medium yellow onion, grated
• 1 tablespoon grated fresh ginger
• 1 cup ketchup
• 1 cup low-sodium chicken broth
• 1/4 cup lightly-packed dark brown sugar
• 2 tablespoons tamarind concentrate paste
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder

Instructions for the Rub

1. Mix all ingredients together.
2. Save 1 tablespoon of spice mixture for the sauce. Season ribs.

Instructions for the Sauce

1. In a medium saucepan over medium heat, heat the olive oil.
2. Add the onion and saute until translucent, about 5 minutes.
3. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom.
4. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine.
5. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.

Hoisin Ribs

Ingredients for the Rub

• 2 tablespoons grated fresh ginger
• 2 cloves garlic, grated
• 3 teaspoons kosher salt
• 1/2 teaspoon cracked black pepper
• 2 tablespoons vegetable oil

Ingredients for the Suace

• 1/2 cup (120 ml) hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 teaspoons sambal
• 1 clove garlic, grated

Instructions for the Rub

1. Mix all ingredients in a bowl and rub on the ribs.

Instructions for the Sauce

1. In a small saucepan, combine all the ingredients over medium heat.
2. Bring to a low simmer, then reduce the heat to low and cook for about 2 minutes.

BBQ Potato Chip-Crusted Salmon with Peach Salsa

BBQ seasoning gives so much flavor to the salmon. And who can resist the savory saltiness of a potato chip? This meal is a knockout!

We just finished up a renovation on our new place in NYC, and we are moving in this week. Iris is starting nursery school next week (I will be the mom crying at drop-off) and we are looking forward to adjusting back to city life. It's been a few years since we lived in the city and while I love my Hamptons life, I am super excited to be back. So many great restaurants to try and I always feel inspired by New York.

One thing I'm not looking forward to about the move? Unpacking and organizing my kitchen. I told Ryan that I might just have a sheet pan for the first few weeks we live there. Honestly, I don't need much else. I am obsessed with sheet pan recipes, especially when they involve salmon, and it appears you guys are as well. Two of my most popular Instagram reels ever have been salmon sheet pan recipes.

The Brown Sugar Spice Salmon recipe has over 3 million views and the Sheet Pan Honey Mustard Salmon has over 1.3 million views. I'd say the recipe that I make the most often is the Brown Sugar Spice Salmon (it's especially great for dinner parties — I'll get a whole side of salmon and make it this way) because it is just so easy and delicious.

To build off of that recipe —

I started making BBQ Potato Chip-Crusted Salmon. It has similar flavors but the added umph of salty potato chips, the spice of Dijon, and a little zing from the lime. I pair it with a simple peach salsa, as it's the tail end of stone fruit season, and the salty/sweet/spicy combo is fantastic.

BBQ Potato Chip-Crusted Salmon

Recipe Courtesy of Katie Lee Biegel, It's Not Complicated

Level: Easy

Prep time: 15 Min

Total time: 30 Min

Yield: 4 Servings

Ingredients

For the Salmon

1 1/2 pounds Skin-on center cup salmon

2 tablespoons Dijon mustard or BBQ sauce

1 cup Crushed BBQ chips

1/4 cup Dark brown sugar

1 tablespoon Chili powder 

6 scallions White and light green parts only, chopped

1 Clove garlic

Zest of 1 lime (reserve the juice for the salad)

Kosher salt and freshly ground black pepper

For the Peach Salsa

• 1 cup Diced peach or mango 
• 1 tablespoon minced red onion
• 1/2 Jalapeno, diced
• Kosher salt and freshly ground black pepper
• Squeeze of lime juice

Directions

For the Salmon

1. Preheat the oven to 450 degrees F.
2. Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon mustard or BBQ sauce evenly on the flesh side of the salmon.
3. In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
4. Bake until the chip mixture is golden brown and crunchy, about 15 minutes.

For the Salsa

1. Mix all ingredients.