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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
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
Freshly ground black pepper
- Preheat the oven to 325°F. Trim any excess fat and membrane from the ribs and place on 2 large pieces of aluminum foil.
- 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.
- 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.
- 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.
- 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.
- Before serving, warm beans in the microwave, if desired, and garnish with chopped scallions.
Recipe published with permission from DK Publishing.