Get ready to dive into the ultimate indulgence with these Cheeky Rib-Topped Dirty Fries! Imagine fall-off-the-bone ribs with a smoky, caramelized glaze piled high on crispy golden fries, dripping in gooey cheese, and topped with all the best fixings. It’s a cross between a backyard BBQ and the ultimate comfort food binge. Whether you’re showing off at a weekend BBQ or simply spoiling yourself, this dish is your new go-to. Don’t forget the napkins—it’s gonna get messy (in the best way).
Ultimate Smoky BBQ Rib Dirty Fries
Ingredients
For the Ribs:
For the Dirty Fries:
Instructions
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Prepping the Ribs
- Start by removing the membrane from the back of the ribs.
- Mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, black pepper, and salt in a bowl.
- Rub this spice mix generously over the ribs, covering all sides.
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Smoking the Ribs
- Preheat the Ninja Woodfire Outdoor Oven to 120°C in Smoke mode.
- Place the ribs inside and smoke for 1.5 hours using cherry wood pellets.
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Wrapping and Cooking the Ribs
- Remove the ribs and increase the temperature to 200°C.
- Lay the ribs on aluminium foil, add a knob of butter and a generous brushing of BBQ sauce, and wrap tightly.
- Cook for an additional 30 minutes or until the ribs reach an internal temperature of 88-93°C (190-200°F).
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Cooking the Fries
Prepare your fries according to the package instructions, aiming for crispy golden perfection.
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Shredding the Ribs
- Once the ribs are cooked, let them rest for 15 minutes.
- Shred the meat off the bones, discarding the bones.
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Assembling the Dirty Fries
- Pile the fries onto a baking dish.
- Top with shredded rib meat, followed by cheddar and mozzarella cheese.
- Drizzle with additional BBQ sauce for extra flavour.
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Baking the Loaded Fries
Place the loaded fries in the Ninja Woodfire and bake until the cheese is melted and bubbling (about 10 minutes).
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Final Touches
- Once out of the Woodfire, add dollops of sour cream.
- Sprinkle with chopped green onions, jalapeño slices (if using), and crispy fried onions for the perfect crunch.
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Serving
- Serve immediately and enjoy while it’s hot. Sharing is optional!
Equipment
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Note
Customizing Heat: Skip the cayenne and jalapeños if you’re not a fan of heat, or double up for a spicy kick.
BBQ Sauce: Experiment with different BBQ sauces—sweet, spicy, or tangy—to switch up the flavour profile.
Make Ahead Tip: Smoke the ribs the day before and finish them in the oven when you’re ready to serve for less stress.
