Baby Back Ribs and Swedish Hasselback Cheesy Bacon Potatoes


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Did some ribs over the weekend and decided that I'd try SYD's Swedish Hasselback Cheesy Bacon Potatoes. Here's the pic's. Two racks of ribs I sauced with my Ancho Cherry Sauce. This is my go to sauce and I've posted the complete process a couple of times already. I had quite a bit of the sauce frozen so I just used that for this cook. The third rack I dry smoked, with an AP rub and then used Weber's Kansas City Rub to finish it off.

Got the ribs rubbed down. The bottom rack is the dry rub only rack.



Got them on my WSM. This is going to be about a 3, 1, .5 cook at 225. Cherry wood for smoke. This shot is the one hour mark.



While the ribs were cooking I grilled some bacon for the potatoes.



The potatoes with the bacon and cheddar cheese slices.



This was the two hour mark.



Foiled ribs along with the ancho cherry sauce, brown sugar, cherry rub and some honey.





About a half hour more.



Potatoes about done.



Did some corn to round things out.





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Ribs are done.

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Plate.




The Ancho Cherry ribs were fantastic. My wife said they were my best ever. The dry rubbed ribs were good, but not as good as the sauced racks. That Swedish Hasselback potato is delicious. Before serving, topped it with sliced green onions and shredded parmesan. Fantastic. Happy Hump Day everyone and thanks for looking.
 
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That looks seriously good, Cliff!! Would have been worth it to drop everything and drive up to Redding just for one of those ribs! Excellent cook, my man!

Rich
 
Cliff, that is one seriously amazing looking cook. You knocked it way out of the park. I bet that tasted mighty fine.
 
Cliff, the color on those ribs is fantabulous!! A and the plated pic...there would be no leftovers at our house that I much I can promise!!
Great job,
Tim
 
You out did yourself my friend. You set a new high for rib excellence and the taters, well easily match the level of those ribs.
 
Great looking ribs Cliff. Have you posted the sauce recipe? I've seen that style of potatoes posted before and they look delicious! They always looked like kind of a pain to cut. Great looking meal!
 
Cliff,
I really like the sound of your ancho-cherry sauce. You really nailed it with those baby backs, great looking bark which is nicely glazed with the sauce. Incorporating bacon into Hasselbacks? Genius! I'm perfectly content with conventional Hasselbacks, and your preparation using bacon & cheddar is certainly next-level stuff.
 
Thank you for your comments everyone.

Robert T said:
Great looking ribs Cliff. Have you posted the sauce recipe? I've seen that style of potatoes posted before and they look delicious! They always looked like kind of a pain to cut. Great looking meal!
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Hey Robert... Here's a link to a prior cook that shows the sauce ingredients. The actual recipe I have hand written. I'll get it posted.

http://tvwbb.com/showthread.php?629...-Root-Beer-Baked-Beans&highlight=ancho+cherry

Jerome D. said:
Cliff,
I really like the sound of your ancho-cherry sauce. You really nailed it with those baby backs, great looking bark which is nicely glazed with the sauce. Incorporating bacon into Hasselbacks? Genius! I'm perfectly content with conventional Hasselbacks, and your preparation using bacon & cheddar is certainly next-level stuff.
Click to expand...

Thank you Jerome, but the Genius is Harry Soo. It's his recipe off of SYD Website. He also called for Pepper Jack in the potato too. Didn't have any so I just went with cheddar.
 
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Cliff your ribs are awesome but those potatoes. Outstanding and I'm going to do some like that real soon, maybe with our steak in a couple of days. I'd take a plate of that right now.
 
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