Welcome back to QCK!
SO, it’s Memorial Day Weekend! This one really snuck up on me, but I pulled it together and made this awesome BBQ Rib dinner with aaaalll the sides.
If you’re just here for the ribs, feel free to scroll down to the recipe!
And yes! I 100% made ALL this food in my teeny tiny kitchen in one go! It took a total of 5 hours, which honestly, I thought was pretty solid time for making everything at once AND taking notes and pictures. I’m feeling pretty proud of myself, I didn’t burn a single thing!
How to Pull Off an “Oven BBQ”
So, because I don’t have access to a grill, everything here was made in the oven or on the stove. If you have a grill, you can pick and choose what goes on the grill and what goes on the oven. Most of these recipes translate really well to a grill, I’ll leave directions where I can.
Oven ribs are a great way to still have a BBQ when you don’t have a grill or a yard. They’re actually easier and require far less attention than grilling. Plus they’re just as flavorful and they definitely fall off the bone, just how we want them. And yes! You can still make all the sides that need some oven time, it just takes a little planning. Let me break everything down. You have about 4 hours that the ribs need to be in the oven on low heat, so you can’t really use it during that time, but there’s so much that you can get done so the second they come out, you can get everything else in and out efficiently and eat while everything is still warm.
Here’s How I Made It Happen In 5 Hours
- First things first, season the ribs and get them in the oven.
- Then make the BBQ Sauce, you can do this on the stove (low heat for 1 hour) or the crockpot (low heat 4 hours). I prefer crockpot because it requires less attention.
- Make the marinated tomatoes and mozzarella, let them sit at room temp until it’s time to eat.
- Start the coleslaw or cucumber salad, so they have time to settle before serving.
- Make both the honey butter and cilantro chile butter and leave at room temp.
- Make your drinks now and let them hang out in the fridge until it’s time to serve. Add any ice or fizz when it’s time to eat.
- At this point you should have about 2 hours to go on the ribs, start making the mac and cheese by boiling the noodles and making the sauce. Mix everything together and put it in the pan you plan to bake in. Leave it at room temperature until ready to bake. Add the potato chip or bread crumb topping just as it’s about to go in the oven.
- At this point, if you need to finish your cucumber salad (or take a little coffee break), take 10-15 minutes to do so.
- Check on your ribs, at this point they’ll have about one hour left to cook.
- Make the triple pepper cornbread batter, place it in the skillet and leave it at room temp until you’re ready to bake.
- Cut and season the zucchini, leave at room temp.
- Cut and steam the broccoli, leave at room temp until ready to bake.
- At this point the ribs should be ready to come out of the oven. DO NOT TAKE THE TINFOIL OFF! This is so important! Trust me.
- Once the ribs are out, turn the oven up to 425°F.
- Place the cornbread on the top rack and the zucchini on the bottom.
- The zucchini can come out after 15-20 minutes and be replaced with the mac and cheese.
- The mac and cheese can come out after about 10 minutes along with the cornbread.
- The broccoli can go in for 5-10 minutes.
- Once finished, turn the oven all the way up to broil. Uncover the ribs, slather them in BBQ and let them finish in the oven 10-15 minutes or until the sauce is caramelized.
- Let the ribs rest while you plate everything up and set the table.
- If you’re baking something for dessert, let it bake while you eat. You’ll need a break between dinner and dessert anyways so you’ll have plenty of time.
If you’re overwhelmed just from reading that, I understand. But it’s all about staying on task and organized, once you get going it’ll all make sense. Trust your gut, clean as you work, and remember to drink water (seriously guys, it’s so important).
What To Make The Night Before
Another way to make this so easy on yourself is to make what you can the night before.
- Cut up all your produce
- Make the BBQ Sauce and Rib Rub
- Make the cucumber salad and coleslaw
- Make the honey butter and cilantro chile butter, leave at room temperature the next day
The Full Menu
- Oven BBQ Ribs
- Triple Pepper Skillet Cornbread
- Grilled or Broiled Parmesan Broccoli
- Sweet Corn with Cilantro Chile Lime Butter
- Grandma’s Cucumber Salad
- Greek Yogurt Coleslaw (This is the best coleslaw to go with pork because it has apple slices!)
- Lemon Garlic Zucchini
- Pepper Jack Mac and Cheese With Potato Chip Crust
- Mango Pineapple Smash
Other Great Sides
- Summer Sweet Corn Pasta
- Strawberry Balsamic Green Bean Salad
- Sunny Shrimp Salad Lettuce Wraps
- Jalepeño Honey Paloma
Tips and Tricks
- Depending on where you get your ribs, they may have a membrane that needs to be removed. You can find instructions on how to do that here. If you buy from a butcher, you can usually ask them to remove it for you.
- We use the phrase “fall off the bone” to describe well cooked ribs, but you don’t want them to literally fall off the bone, if they do, usually they’re overcooked and dry.
- You can use your favorite store bought BBQ Sauce and Rib Rub to make things easier.
- Everyone has different preferences for BBQ Sauce, make sure you’re tasting and seasoning according to your preference. I like mine sweet and tangy.
- 1 Rack of Ribs
For the Rub
- 1 Tbsp Kosher Salt
- 2 tsp Black Pepper
- 2 tsp Smoked Paprika
- 2 tsp Chili Powder
- 2 tsp Cayenne Pepper
- 1 tsp Brown Sugar
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
For the BBQ Sauce
- 2 C Ketchup
- 2 Tbsp Molasses
- 1/4 C Brown Sugar
- 2 Tbsp Granulated Sugar
- 2 tsp Worcestershire Sauce
- 1 tsp Dijon Mustard or Ground Mustard Powder
- 1 Tbsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Cayenne Pepper
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 2 tsp White or Black Pepper
- 2 tsp Chili Powder
- 1 Tbsp Apple Cider Vinegar
- Preheat oven to 275°F.
- In a small bowl, combine all the rub ingredients.
- Sprinkle the seasoning over each side of the ribs and rub all over so the ribs are evenly coated.
- Wrap the ribs in tinfoil and place on a parchment or foil lined sheet tray.
- Place in the oven for 4 hours.
- In the meantime, start the BBQ Sauce, either on the stove or in a crockpot on low heat.
- In a medium saucepan over low heat combine all ingredients bring to a simmer.
- Taste and make sure it’s seasoned to your liking. If not add more sweet/salt/acid/heat as desired.
- Let simmer on low heat for one hour, stirring occasionally.
- If using a crockpot, combine, season as needed, and leave on low heat for 2 hours, stirring occasionally.
- Leave at room temperature until fully cooled, cover and refrigerate up to 3 weeks.
- Once the ribs have cooked for 3 hours, take them out and brush with a generous amount of BBQ Sauce. Cover with tinfoil and place them back in the oven.
- Repeat step 12 after 30 minutes.
- After four hours, remove the ribs from the oven and leave covered for 30 minutes. This step is very important! This allows the ribs to “steam” and become even more tender and moist.
- After 30 minutes remove the tin foil and brush the ribs with a generous amount of BBQ Sauce.
- Turn the oven to High Broil and place the ribs in the oven for 10-15 minutes or until the sauce is caramelized.
- Remove the ribs from the oven and let them rest for 20 minutes before cutting or serving.
- Enjoy any leftovers as rib sandwiches!
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!