• Pork Back Ribs (full rack)
  • Garlic
  • Olive Oil
  • White Wine
  • Barbecue Sauce
  • Sriracha Sauce
  • Salt
  • Pepper
  • Dried Rosemary
  • Fresh Rosemary
  • Yukon Gold Potato
  • Hot Chili Pepper (optional)


  1. Begin by letting the ribs sit at room temperature for about 10-15 minutes. Pat them dry with a paper towel to get rid of as much moisture as possible. This will help the marinade stick to the ribs. Preheat the oven to 375°F.
  2. In a small mixing bowl, combine 2-3 tbsp. each of your favourite barbecue sauce and sriracha sauce. Add a healthy glug of white wine and olive oil, and season with salt, pepper, and a pinch of dried rosemary. Add two whole crushed garlic cloves to the bowl before mixing.
  3. Slice the ribs into individual pieces and coat with the marinade mixture. Use your hands to toss them, or for a cleaner alternative, put the ribs and marinade into a freezer bag and toss them around that way.
  4. Add the ribs and a sprig of fresh rosemary to a baking dish. Cover the ribs with aluminum foil, and start baking. It should take 60-90 minutes to cook. Use a temperature probe for best results, making sure the meat is fully cooked before serving.
  5. Plate & Serve!


  1. Cut a washed Yukon Gold potato into ¼” inch thick strips.
  2. Add to a pan with olive oil and fresh rosemary. Season with salt and pepper.
  3. Shallow fry the potato strips until they are a nice golden colour, and fork-tender.
  4. Optionally add hot chili flakes for an extra kick to your fries.
  5. Plate & Serve!

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