Get ready to tuck into something seriously lush – my Cheeky Rib-Topped Dirty Fries!
We’re talking about a marriage of succulent, smoky ribs and good ol’ loaded fries. It’s like a BBQ bash and a comfort food fest had a delicious baby. Perfect for a weekend feast or when you fancy something a bit naughty but oh-so-nice. So, grab a rack of ribs, a bag of fries, and let’s get stuck in!
Serves: 2
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Ingredients:
For the Ribs:
- 1 rack baby back ribs
- 1 tablespoon brown sugar
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (if you fancy a bit of heat)
- ½ teaspoon black pepper
- ½ teaspoon salt
- Cherry wood pellets for that lovely smoky flavour
- A knob of butter
- Your favourite BBQ sauce
For the Dirty Fries:
- 400g (14 oz) your best frozen or fresh fries
- 100g (3.5 oz) shredded cheddar cheese
- 100g (3.5 oz) shredded mozzarella cheese
- A good dollop (about 100g or 3.5 oz) of sour cream
- 1 green onion, chopped
- ½ jalapeño, sliced (if you’re feeling brave)
- A handful of crispy fried onions for that extra crunch
Prepare the Ribs:
- First things first, get that membrane off the back of the ribs.
- Mix together the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, black pepper, and salt. Give those ribs a good ol’ rub with this mix.
- Fire up the Ninja Woodfire Outdoor Oven to 120°C on Smoke mode.
- Chuck the ribs in there for a nice 1 hour 30 minute smoke using cherry wood pellets.
Wrap and Cook the Ribs:
- Whip the ribs out of the oven, and crank it up to 200°C.
- Get the ribs on some aluminium foil, lash on a bit of butter and your favourite BBQ sauce, then wrap them up snug.
- Back in the oven they go for about 30 minutes, or until they’re just falling apart at 88-93°C (190-200°F).
Get the Fries Going:
- Cook your fries as the packet says – you want them crispy and golden.
Shred the Ribs:
- Once the ribs have had a rest, pull that meat off and chuck the bones.
Make Those Dirty Fries:
- Pile your fries into a baking dish, then heap that shredded rib meat on top.
- Throw on the cheddar and mozzarella, and drizzle over some more BBQ sauce.
Bake the Beast:
- Whack it in the Woodfire until the cheese is all gooey and golden.
Final Flourishes:
- Once out of the Woodfire, lob on some sour cream, sprinkle the green onions, add the jalapeño slices if you’re game, and top with crispy fried onions.
Serve Up:
- Get stuck in while it’s hot. This dish is perfect for sharing – or not, I won’t judge!
The Final Result
