Recipes
BBQ Baby Back Ribs with Baked Potatoes and Zucchini
Base serves 2 with leftovers — slide to scale the ingredients.
Serves: 4 Time: 2 hours (mostly hands-off) Flavor: smoky, savory, comforting Type: Easy hands-off meal
Ingredients
Ribs
- Baby back ribs (buy when on sale at ButcherBox)
- Dry rub of choice
- BBQ sauce
- Foil
Baked Potatoes
- Russet potatoes
- Avocado oil
- Salt
- Pepper
- Garlic powder
- Butter (for serving)
- Sour cream (for serving)
- Cheese (for serving)
- Green onions (for serving)
Zucchini
- Zucchini, sliced into coins
- Avocado oil
- Salt
- Pepper
Instructions
Ribs
- Prep and bake ribs
- Apply dry rub to baby back ribs
- Place bone side down on foil-lined and covered cookie sheet
- Bake at 300°F for 2 hours
- Finish with BBQ sauce
- Brush ribs with BBQ sauce
- Broil for around 5 minutes
Baked Potatoes
- Prep potatoes
- Poke russet potatoes with fork
- Rub with avocado oil, salt, pepper, and garlic powder
- Bake
- One hour after starting ribs, place potatoes in toaster oven
- Bake at 375°F for 1 hour
- Serve
- Top with butter, sour cream, cheese, and green onions
- No need to salt if eating the skin
Zucchini
- Prep and airfry
- Slice zucchini into coins
- Toss with avocado oil, salt, and pepper
- Airfry for 20-25 minutes (start 20-25 min before ready to eat)
- Stir halfway through
Timing Notes
- Start ribs at 0:00 (300°F oven)
- Start potatoes at 1:00 (375°F toaster oven)
- Start zucchini at 1:35-1:40 (airfryer)
- Everything finishes around 2:00