Barbecue Baby Back Ribs With Buttered Corn
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 160 min · high-protein
1186 cal
62g protein
68g carbs
74g fat
per serving · estimated
Ingredients
- 2 racks, about 3 lb baby back ribs
- 1/2 cup barbecue sauce
- 1/4 cup brown sugar
- 2 ears of corn
- 2 tbsp butter
- 3 tbsp total paprika, garlic powder, chili powder, salt
Method (tap to check — screen stays awake)
- Heat the oven to 300°F. Peel the papery membrane off the bone side of each rack; it will not soften as it cooks.
- Mix the brown sugar with the spices and rub it into both sides of the ribs.
- Wrap each rack tightly in foil, set on a sheet pan, and bake 2 hours until the meat has shrunk back from the bone tips and a skewer slides in easily.
- Open the foil carefully, pour off the liquid, and brush the ribs generously with barbecue sauce.
- Raise the oven to 425°F and roast uncovered 12 to 15 minutes, brushing once more, until the glaze is tacky and darkened at the edges.
- Boil the corn 4 minutes, just until the kernels turn bright and plump, then roll each ear in the butter and salt.
- Rest the racks 10 minutes, then cut between the bones and serve with the extra sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.