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St. Louis Ribs and Potato Wedges

3.84 from 12 votes

Ingredients
  

  • 2 lbs St. Louis Ribs
  • 4 tbsp Paleo Powder Pink (or compatible seasoning salt of choice)

Potato Wedges

  • 8 medium russet poatotes
  • 1 cup olive oil
  • 2 tbsp melted ghee
  • 2 tsp white vinegar
  • 1 tsp garlic powder
  • 1 tsp finely chopped rosemary
  • 1/2 tsp chili powder
  • 1/2 tsp dried parsley
  • 1/2 tsp ground pepper
  • 1/2 tsp salt
  • 1/4 tsp cumin

Instructions
 

  • PREHEAT oven to 500F.
  • COAT rack of St. Louis Ribs with your favorite seasoning salt (I love Paleo Powder Pink).
  • LINE a shallow dish (I use a 9x13 glass pyrex- a baking sheet won't work) with parchment paper and add ribs to the dish.
  • BAKE ribs for 20 minutes at 500.
  • LOWER temperature to 350, cover ribs with foil, and place in the oven.
  • BAKE ribs for an additional 90 minutes until they reach an internal temp of at least 145, but go up to 190 for tender meat.
  • WHILE ribs are baking at 500, prepare the potatoes.
  • WASH potatoes well and cut into half lengthwise, and then into 3 or 4 pieces lengthwise
  • COMBINE all ingredients except potatoes ina. large bowl and whisk to combine
  • ADD cut potatoes to the bowl and combine with clean hands until all potatoes are well-coated
  • LINE a baking sheet with parchment paper and place potatoes in a single layer on the sheet.
  • BAKE at 350 alongside the ribs for 60 minutes or until golden brown and fork tender.

Notes

Serve with roasted veggies (throw in when there's 25 minutes left on the ribs and potatoes!) or a green salad. Don't forget your favorite BBQ sauce and ranch on the side!
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