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Hickory Smokehouse Backribs with Agave Lime Slaw & Crispy Smashed Potatoes

Servings 4
Prep Time: 35
Cook Time: 120
Servings: 4
Prep Time: 35 mins
Cook Time: 120 mins


  • 2 packages Just Bare Loin Back Rib
  • 3 oz. BBQ sauce
  • Agave Lime Slaw
    • 10 oz. coleslaw blend (red and green cabbage and carrot pre-chopped mix)
    • ¼ cup olive oil
    • ¼ cup red onion, julienned or slivered
    • 3⁄4 tsp. salt
    • 1-2 tbsp. agave nectar
    • 3 tbsp. lime juice, fresh
  • Crispy Smashed Potatoes
    • 1 lb fingerling potatoes (yellow, red, or purple)
    • 2 tbsp. olive oil
    • 1 tbsp. sea salt or kosher salt
    • Chives for garnish (optional)

Nutrition Facts

Servings 4

Amount Per Serving
% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:



  1. Preheat oven to 300°F and grill to high heat.
  2. On a hot gas grill; grill both sides of the ribs for approximately 6 to 8 minutes per side.
  3. Transfer ribs from the grill to a foil lined pan. Add ½ cup of water to the bottom of the pan and loosely tent with foil over the top. Place ribs in preheated oven and cook for 2 hours. Remove foil and cook for an additional 15 minutes.
  4. Allow ribs to rest for 3 minutes. Cut ribs and toss with your favorite BBQ sauce.

Agave Lime Slaw

  1. In a small bowl, mix salt, agave, and lime until salt dissolved.
  2. Add onion and olive oil and let marinate for a few minutes.
  3. Add slaw blend and let sit at least an hour, stirring every 15 minutes or so. Serve.

Crispy Smashed Potatoes

  1. Fill a large pot halfway with water and place over a medium high flame. Bring water to a boil.
  2. Add in fingerling potatoes and allow to boil for 20 to 30 minutes or until fork tender.
  3. Preheat the oven to 425°F. Lightly coat a baking sheet with olive oil.
  4. Remove fingerling potatoes from water and place on the baking sheet. Using the base of a glass, smash the potatoes into disks. Top each smashed potato with a touch of olive oil, and rub it in with your finger. Sprinkle the spuds with sea salt and bake for 15 minutes or until golden brown.