Half Rack Barbecue Ribs With Baked Beans And Cornbread

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 175 min · Pork · gluten-free, high-protein

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Ingredients

• 3 1/2 lb (2 racks) pork baby back ribs
• 1/2 cup barbecue sauce
• 1 tbsp dark brown sugar
• 2 cans (28 oz each) canned baked beans
• 3 1/2 oz cornbread mix
• 1/2 cup whole milk
• 1 egg large egg
• 1 tbsp vegetable oil
• 2 tbsp rub total smoked paprika, garlic powder, chili powder, salt, pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 275F. Flip the racks bone side up, work a knife under the thin silverskin membrane at one end, grab it with a paper towel, and pull it off in one sheet — leave it on and the rub never reaches the meat.
2. Mix the brown sugar with the paprika, garlic powder, chili powder, salt, and pepper and rub it into both sides of the ribs. Wrap each rack tightly in foil and set them on a sheet pan.
3. Bake 2 hours, then open a packet and check: the meat should have pulled back about a quarter inch from the bone ends and a toothpick should slide into the meat between bones with almost no resistance.
4. Unwrap the racks, brush them heavily with barbecue sauce, and roast uncovered at 425F for 12 to 15 minutes until the sauce is set and sticky rather than wet.
5. While the ribs finish, stir the cornbread mix with the milk, egg, and oil until just combined, pour into a greased 8-inch skillet or pan, and bake 20 to 22 minutes until a toothpick comes out clean and the top is golden.
6. Warm the baked beans in a saucepan for 10 minutes. Cut each rack in half, and serve half a rack per person with a bowl of beans and a wedge of cornbread.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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