Sheet Pan Barbecue

Sheet Pan Barbecue

Sheet Pan Barbecue, Health One-Pan Dinners by Dana Angelo White. Photography by Kelley Schuyler.

Healthy One Pan Dinners

Weeknight dinners can be a chore, especially when they require multiple pots and pans. Simplify dinner with 100 easy recipes that come together quickly and require only one sheet pan, skillet, Dutch oven, or slow cooker.

Healthy recipes feature fresh, whole food ingredients and lightened up versions of family favourites. Short on prep but big on flavour, these homemade meals are easy, flexible, and quick to prepare–exactly what you need to get dinner on the table with minimal fuss.

Healthy One Pan Dinners makes weeknight cooking attainable with:

* 100 recipes for satisfying, one-pan dinners that will please the whole family including Herbed Drumsticks and Sweet Potatoes, Sesame Ginger Shrimp, Chili Roasted Tofu and Broccoli, and Sizzling Sausage and Vegetable Skillet.
* Helpful tags to identify Gluten-Free, Dairy-Free, Vegetarian, Under 30 Minutes, and Freezer-Friendly meals.
* Complete nutritional information for every recipe.
* Tips for repurposing leftovers, meal prep, storage, and reheating.

Healthy One Pan Dinners: 100 Easy Recipes for Your Sheet Pan, Skillet, Multicooker and More is available at Amazon.com and Indigo.ca


Sheet Pan Barbecue 

Take the barbecue inside with this sheet pan dinner. The ribs, corn, and beans are cooked together in the oven with very little hands-on time. Serve with coleslaw or greens for a complete meal. 

Yield 6 servings 

Prep Time 20 minutes 

Cook Time 2 hours 

 

Ingredients 

2 ¾ lb St. Louis-style pork ribs

2 tsp smoked paprika

1 tsp ground fennel seed 

2 tsp kosher salt

¼ cup barbecue sauce 

 

For the beans 

2 (15oz) cans pinto beans, drained and rinsed 

3 tbsp molasses 

2 tbsp ketchup 

3 tbsp finely chopped onion 

½ tsp garlic powder 

Scallions, chopped, to garnish 

 

For the corn 

3 ears corn 

3 tsp olive oil 

Kosher salt 

Freshly ground black pepper 

Directions

  1. Preheat the oven to 325°F. Trim any excess fat and membrane from the ribs and place on 2 large pieces of aluminum foil. 
  2. In a small bowl, mix the paprika, fennel seed, and salt. Rub the spice blend on both sides of the ribs. Wrap the ribs tightly in foil and place on a sheet pan. 
  3. In a small oven-safe dish, combine the beans, molasses, ketchup, onion, garlic powder and 1⁄3 cup water. Stir, cover loosely with foil, and place on the sheet pan next to ribs. Place in the oven and bake for 60 minutes. 
  4. Season the corn with olive oil, salt, and pepper, and wrap each piece in foil. After the ribs and beans have cooked for 60 minutes, remove the beans from the oven, and add the corn to the sheet pan. 
  5. Return the sheet pan to the oven. Cook for 30 minutes and then increase the heat to 375°F, unwrap ribs, baste with barbecue sauce, and cook for a final 30 minutes. 
  6. Before serving, warm beans in the microwave, if desired, and garnish with chopped scallions. 

Recipe published with permission from DK Publishing. 

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