Baby Back Ribs & BBQ Beans

roast cob on the cob

STARS

Slow-cook pork baby back ribs until they reach fall-off-the-bone perfection. Then serve them with corn on the cob and sweet and tangy baked barbecue beans.

Difficulty Level

Total Time: 3 hours and 30 minutes

Active Time: 1 hour and 20 minutes

Ingredients

BBQ Sauce

2 cups ketchup
3 tablespoons Worcestershire sauce
1/4 cup soy sauce
1 teaspoon smoked paprika
1 teaspoon dry mustard
1 teaspoon ground sumac
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon brown sugar
1 tablespoon honey
1 teaspoon molasses
1/2 teaspoon liquid smoke
1/2 teaspoon salt, to taste

Ribs

2 racks baby back ribs, cut into sections of 3

BBQ Baked Beans

2 15-ounce cans pinto beans, drained and rinsed
Salt, to taste

Corn

4 ears corn, husks removed
Canola oil
Salt and pepper, to taste

Directions

In a large pot, combine all of the BBQ sauce ingredients. Bring to a simmer over medium heat and cook for 1 hour, stirring regularly.

Preheat the oven to 300°F. Line a baking dish with sides with aluminum foil.

Place the ribs in the prepared baking dish and cover with BBQ sauce, reserving at least 1 cup for the beans. Cover the dish with aluminum foil and roast for 2 hours, until very tender. Brush with more sauce several times during the cooking process.

Add the beans to the reserved BBQ sauce in the large pot. Add and a few tablespoons of water to loosen the consistency a bit. Bring to a simmer and cook for 20 to 25 minutes. Season to taste.

Heat a grill to medium heat for 10 minutes. Brush the corn with olive oil and grill, turning regularly, until charred, about 12 minutes. You can also roast the corn in the oven at 400°F for 12 minutes. Season with salt and pepper.

Serve the ribs, beans and corn together.