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98% would make again

One-Pan Baby Back Ribs

You don’t need a barbecue to make flavorful baby back ribs — in fact, all you really need is one sheet tray. After slowly roasting the ribs on it, load it up with corn and asparagus in the final ten minutes of cooking and dinner is done. The ribs will be falling off the bone, and the veggies will be perfectly tender yet crisp. The best part? You’ll only have to wash one dish.

featured in 5 Mouth-Watering Rib Recipes

2 hr 10 min

2 hr 10 min

Ingredients

for 4 servings

  • 1 rack baby back ribs, halved
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 cup BBQ sauce (285 g)
  • 3 corns, husked and halved
  • 10 stalks asparagus
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • ½ teaspoon pepper

Nutrition Info

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    Calories 718
    Fat 44g
    Carbs 56g
    Fiber 5g
    Sugar 29g
    Protein 24g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 275°F (140°C).
  2. Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.
  3. Cover with the foil and bake for 2 hours.
  4. Increase oven temperature to 500°F (260°C).
  5. Remove the ribs from the foil and place on baking sheet. Spread the bbq sauce evenly on the top.
  6. Place the corn on one side of the pan, and the asparagus on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.
  7. Bake for 10 minutes. Rest the ribs at least 10 minutes.
  8. Slice and serve!
  9. Enjoy!