Tender oven-baked pork ribs brushed with mild BBQ sauce, served with baked beans and buttered corn.
CBy chef_t
Servings
4
2 lb Pork baby back ribs
3 tbsp Brown sugar
1 tbsp Paprika
1 tsp Garlic powder
1 tsp Onion powder
1.5 tsp Salt
0.5 tsp Black pepper
1 cup Mild BBQ sauce
2 can Canned baked beans
2 tbsp Ketchup
1 tsp Yellow mustard
3 slice Bacon
4 piece Corn on the cob
3 tbsp Butter
Calories
1290 kcal
Protein
61g
Carbs
158g
Fat
51g
Fiber
19g
Sugar
64g
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Prepare Ribs
1. Preheat the oven to 150°C (300°F). Remove the thin membrane from the back of the pork baby back ribs, then pat dry.
2 lb Pork baby back ribs
2. Mix the brown sugar, paprika, garlic powder, onion powder, salt and black pepper, then rub all over the ribs. Wrap the ribs tightly in foil on a baking sheet.
2 lb Pork baby back ribs,
3 tbsp Brown sugar,
1 tbsp Paprika,
1 tsp Garlic powder,
1 tsp Onion powder,
1.5 tsp Salt,
0.5 tsp Black pepper
3. Bake the foil-wrapped ribs for 2 hours, until very tender.
Bake Beans
4. About 1 hour before the ribs are done, stir together the baked beans, ketchup and yellow mustard in a baking dish. Chop the bacon and scatter it on top, then bake uncovered alongside the ribs until bubbling and thickened, about 1 hour.
5. Raise the oven temperature to 220°C (425°F). Unwrap the ribs, brush generously with the mild BBQ sauce and bake on the baking sheet for 10 to 15 minutes, until sticky and lightly caramelized.
1 cup Mild BBQ sauce
Cook Corn
6. While the ribs glaze, boil the corn on the cob in a large pot of water for 6 to 8 minutes until tender. Drain and toss with the butter and a pinch of salt from the rub.
1.5 tsp Salt,
4 piece Corn on the cob,
3 tbsp Butter
7. Rest the ribs for 5 minutes, cut between the bones and serve with the baked beans and buttered corn.
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