Portillo's Ribs feature tender, smoky pork ribs glazed with a tangy barbecue sauce, served with a side of crispy golden fries, delivering a mouthwatering blend of savory and smoky flavors.
Equipments
- Smoker or oven
- Baking tray or roasting pan
- Grill (optional)
- Sauce brush
- Tongs
- Knife
- Cutting board
- Fryer or deep fryer
- Fry basket
- Paper towels or wire rack (for draining fries)
- Serving platter or plate
Ingredients
- 3 lbs (1.4kg) pork baby back ribs
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1/2 cup apple cider vinegar
- 1 cup barbecue sauce
- 2 lbs (900g) russet potatoes
- Vegetable oil (for frying)
- Salt (for seasoning fries)
Ensure the pork baby back ribs are fresh and trimmed of excess fat to achieve tender, evenly cooked meat. Use russet potatoes for fries as their high starch content produces the desired crispy exterior and fluffy interior. The dry rub mixture consisting of brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper imparts a balanced smoky and slightly spicy flavor. Apple cider vinegar adds subtle acidity, enhancing the overall taste of the ribs before glazing with a tangy barbecue sauce. Your Portillo's ribs copycat recipe will deliver the iconic smoky, savory experience that fans of the restaurant love.
Instructions
- Preheat smoker or oven to 275°F (135°C).
- Mix brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to make the dry rub.
- Remove membrane from ribs using a knife.
- Generously coat both sides of ribs with dry rub.
- Place ribs on baking tray or roasting pan.
- Add apple cider vinegar to the bottom of the tray/pan.
- Cover tray tightly with foil.
- Smoke or bake ribs for 2–2.5 hours until tender.
- Preheat grill (optional) for finishing ribs.
- Remove ribs from oven; brush with barbecue sauce.
- Grill ribs over medium-high heat for 5–10 minutes or broil in oven to caramelize sauce.
- Let ribs rest; slice between bones using a knife and cutting board.
- Wash and cut russet potatoes into fries.
- Heat vegetable oil in fryer or deep fryer to 350°F (175°C).
- Fry potatoes in batches until golden and crispy, about 3–5 minutes.
- Drain fries on paper towels or wire rack.
- Season fries with salt while still hot.
- Arrange ribs and fries on serving platter or plate.
- Serve immediately.
Substitution
Portillo's Ribs from the copycat menu capture the signature tender and smoky pork ribs glazed with tangy barbecue sauce, paired with crispy golden fries. If you don't have a smoker, use your oven set to low heat for slow cooking the ribs to achieve similar tenderness. Russet potatoes can be substituted with sweet potatoes or Yukon gold for a different fry texture and flavor. When frying, ensure the oil temperature is maintained around 350degF (175degC) for perfectly crispy fries without excess greasiness. Your barbecue sauce can be adjusted with added honey or molasses to match the exact sweetness and tang found in Portillo's original glaze.
Tips
Ensure you remove the membrane from the back of the ribs to allow the dry rub and smoke to penetrate better, resulting in more tender and flavorful meat. Maintain a consistent smoker or oven temperature at 275degF (135degC) to cook the ribs slowly and evenly without drying them out. When frying the russet potatoes, heat the oil to 350degF (175degC) and fry in small batches to achieve crispy fries without lowering the oil temperature. You should let the ribs rest after cooking, which helps retain juices before slicing between the bones for perfect portions.
Nutritions
Portillo's Ribs offer a rich source of protein from the tender pork baby back ribs, essential for muscle repair and growth. The dish provides carbohydrates and fiber from the crispy russet potato fries, which also contribute potassium and vitamin C. The barbecue sauce contains sugars and acids that enhance flavor but should be consumed in moderation due to added calories. Your meal includes spices like paprika, garlic, and cayenne pepper, known for their antioxidant properties, adding both taste and nutritional benefits.
Storage
Store cooked Portillo's Ribs in an airtight container in the refrigerator for up to 3-4 days to maintain their smoky flavor and tenderness. For longer storage, wrap the ribs tightly in aluminum foil and freeze for up to 2-3 months, ensuring to thaw in the refrigerator before reheating gently in the oven. Keep fries separate in a paper towel-lined container to minimize sogginess and reheat them in an oven or air fryer for optimal crispiness before serving your meal again.
Variation or Alternatives
You can switch pork baby back ribs for beef short ribs to add a richer flavor, adjusting cooking time to ensure tenderness. Substitute russet potatoes with sweet potatoes for a sweeter, nutrient-rich alternative to fries. Instead of smoking, slow-cook ribs in the oven at 275degF (135degC) wrapped tightly in foil to keep them moist, then finish with a broiler for caramelization. Toss fries in a mix of smoked paprika and garlic powder before frying to enhance seasoning depth.
Allergies
Portillo's Ribs may pose allergy risks due to common allergens like paprika, garlic powder, and onion powder, which can cause reactions in sensitive individuals. The barbecue sauce might contain additional allergens such as soy, gluten, or sulfites depending on the brand, so checking the label is important. Your enjoyment of this dish should include awareness of these potential allergens to avoid adverse effects.
Why this recipe?
Portillo's Ribs menu is renowned for its tender, smoky flavor and perfectly balanced barbecue sauce that excites the taste buds. The ribs are slow-cooked to achieve a juicy texture, enhancing the overall dining experience. You can recreate the authentic taste at home by mastering a copycat recipe, which allows you to enjoy this beloved dish anytime. Trying the recipe ensures you capture the essence of Portillo's signature ribs, making it a satisfying and flavorful challenge.