Baby Back Ribs and Warm Potato Salad

The temperature outside is cooling down, so I like to keep things warm with comfort food. Tender fall off the bone baby back ribs paired with warm potato salad is a delicious choice that is easy and a true fall favourite.

Baby Back Ribs


  • 4 racks Nutra Farms baby back ribs

Dry Rub Mix together:

  • ¼ cup onion powder
  • ¼ cup garlic powder
  • ¼ cup smoked paprika
  • 1 can Waterloo Dark beer
  • 1 jar Chef D BBQ sauce


  • Place ribs in a oven safe pan,
  • cover each rib with the dry rub.
  • Pour beer around ribs.
  • Cover and place in an oven preheated to 250°C.
  • Braise for 3.5 hours then remove from heat.
  • Rub BBQ Sauce on Ribs
  • Cover each rib with cling wrap and
  • place in the refrigerator for 24hrs.

To Finish

  • Preheat BBQ to medium.
  • Brush more BBQ sauce on the ribs and grill until the internal temperature hits 165°C.

Warm Potato Salad


  • 4 cups diced cooked Potatoes
  • 1 tbsp extra virgin olive oil
  • 1 onion finely diced onion
  • 2 cloves garlic finely diced
  • ½ cup white wine or vegetable stock
  • 1 cup 35% Cream
  • ½ cup Mascarpone Cheese can substitute with cream cheese
  • 1 cup shredded Aged Cheddar **Chef D uses 7yr old


  • In a Saucepan over medium/high heat add olive oil and warm, add onions and garlic and sauté until onions are soft.
  • Add white wine and bring up to a boil, stir in mascarpone, cream. Stir constantly until cheese is completely melted.
  • In a greased oven safe pan add potatoes, grated cheese and pour sauce over potato mixture.
  • Place in a preheated 350°C oven and bake uncovered for 30 minutes.