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Crispy Yuca Fries and Slow-Cooked Ribs: A Flavorful Duo

Crispy Yuca Fries and Slow-Cooked Ribs: A Flavorful Duo

Who finds themselves caught up in the rush of busy weekdays but longs to unwind in the kitchen when the weekend arrives?

While I usually prefer hearty meals, I recently discovered my latest obsession: BBQ Ribs with Crispy Yuca Fries. I'm excited to share this hearty and tasty dish that I think you'll love!

These ribs are cooked slowly and covered in the Sunshine State of Mind Rub, which is both sweet and tangy. As for the crispy yuca fries, they're seasoned just right and oven-fried until golden brown. Together, they create a meal that's full of flavor and totally satisfying—a real treat without remorse!

Whether you're enjoying a family dinner or hosting a weekend get-together with friends, these BBQ Ribs with Crispy Yuca Fries are sure to be a hit. So grab your apron and let's cook up something delicious together!


  1. First, remove the tough membrane from the back of the ribs. You can start it with a knife and use a paper towel for a better grip.
  2. Sprinkle BBQ rub generously on both sides of the pork ribs. Let them sit for about 4-5 minutes to soak up the flavors.
  3. Get your grill ready for smoking at 250°F. Once it's heated up, place the ribs on the grill without covering them for at least two hours. Spritz them with apple juice or apple cider vinegar every 30 minutes to keep them moist.
  4. Prepare a sheet of aluminum foil on a flat surface. Make a boat-like to lay your ribs on the foil paper with more apple juice or apple cider. Wrap them up.
  5. Place the wrapped ribs back on the grill for another hour or until they’re cooked to your liking.
  6. This step is optional -if you’d like your ribs full of BBQ sauce - Add your favorite BBQ sauce about 20-30 minutes before they're done.

Pro Tip: I usually cook my ribs until they're tender enough to take a bite without too much effort, but not so tender that they fall apart. You can check if they're done by picking them up with tongs and giving them a gentle bend.


  1. Preheat your oven to 450°F. If you're using frozen cooked yuca, you can skip straight to baking. Otherwise, start by boiling a large pot of water. Trim the ends of the yuca, cut each one in half widthwise, and carefully peel off the waxy skin with a sharp knife. Remove the fibrous center from each piece. Boil the yuca until it's fork-tender.
  2. Transfer the boiled yuca to a large bowl and toss them with oil. Season generously with Tina Cannon’s rub to ensure they're evenly coated. Spread the yuca out in a single layer on a large baking sheet.
  3. Bake the yuca in the oven until they turn golden and crispy, usually about 40 minutes (depending on your oven). Remember to toss them halfway through for even crispiness.
  4. Once the fries are done, serve them with your choice of cheese or any dipping sauce you prefer. Enjoy these crispy yuca fries with the flavorful sauce for a satisfying snack or side dish.

TIPS & TRICKS (Based on my experience):

  • Season Well: Sprinkle or rub a mix of spices on the ribs for flavor. It can be as basic as salt and pepper or a combo of different spices. Get creative, but make sure to cover them well for taste, especially if you're not adding any sauce later.
  • Remove the Membrane: Before cooking, take off the thin layer from the back of the ribs. This helps flavors soak in better and makes the meat more tender.
  • Select the Right Ribs: Choose high-quality ribs, whether they're St. Louis-style, Baby Back, or spare ribs. Look for well-marbled meat with a good amount of fat, as this will result in juicier, more flavorful ribs.


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