YOUR SOLIN GENERATED RECIPE
Dry-Rubbed Smoked Pork Ribs with Crispy Roasted Sweet Potatoes
Savor the deep, smoky flavors of dry-rubbed pork ribs paired with the natural sweetness of crispy roasted sweet potatoes. This dish marries tender, flavorful meat with a satisfying, crisp side, creating a balanced and hearty meal that is both comforting and nutritional.
INGREDIENTS
6 ounces Pork Ribs
0.5 medium Sweet Potato
0.5 tsp Smoked Paprika
0.5 tsp Chili Powder
0.25 tsp Garlic Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 275°F for a slow smoking process.
Pat the pork ribs dry with a paper towel. Combine smoked paprika, chili powder, garlic powder, a pinch of salt, and a pinch of black pepper in a small bowl.
Evenly rub the spice mix over the pork ribs, ensuring all sides are well-coated.
Place the seasoned ribs on a baking tray lined with foil and slowly roast them in the preheated oven for about 2.5 to 3 hours until the meat is tender and infused with a smoky flavor.
While the ribs are cooking, preheat another oven to 425°F for the roasted sweet potatoes.
Peel (if desired) and cut the sweet potato into small cubes. Toss them lightly with a pinch of salt and a drizzle of your preferred oil if desired (optional for crispiness).
Spread the sweet potato cubes on a baking sheet and roast in the 425°F oven for about 20-25 minutes, stirring halfway through, until they are crispy on the edges and tender inside.
Once the ribs are done, let them rest for a few minutes before serving alongside the crispy roasted sweet potatoes.