Baked Ribs with Corn on the Cob
Healthy, because
Even smarter
Ribs provide a great source of protein and the corn is packed with essential nutrients such as fiber and vitamin C.
Use one of our barbeque sauce recipes to add extra flavor to these ribs!
Ingredients
- For the ribs
- 5 lbs Beef rib
- sunflower oil (for brushing)
- 2 garlic cloves
- 1 onion
- 2 red chili peppers
- 3 Tbsps honey
- 1 tsp salt
- freshly ground peppers
- 4 Tbsps Tomato paste
- 2 Tbsps Wine vinegar
- Tabasco sauce
- For the corn cobs
- 4 fresh Corn
- salt
- 1 pinch sugar
- vegetable oil (for brushing)
- vegetable oil (for the baking sheet)
- 40 grams melted butter (for corn cobs)
Preparation steps
For the ribs: rinse and pat dry ribs, cut into individual ribs. Place in boiling water and simmer for about 20 minutes on low heat. Drain and pat dry. Peel garlic and chop coarsely. Peel onion and chop. Rinse and halve chile peppers, remove seeds and ribs, chop finely. Combine with onion, garlic, honey, salt, pepper, tomato paste, vinegar, and Tabasco and 3/4 cup of water in a pot. Bring to a boil and simmer for about 10 minutes. Remove from heat and let cool.
For the corn cobs: peel corn on the cob and remove all leaves and hair. Bring a pot of water to a boil, season with salt and sugar, add corn. Cook for about 15 minutes on low heat and drain.
Preheat the oven to 425 °F.
Coat ribs with marinade, brush corn on the cob with a little oil and lay both on a baking sheet lined with oiled parchment paper. Bake in a preheated oven at 445°F for 15-20 minutes. Drizzle ribs often with marinade. To serve, drizzle corncobs with butter, sprinkle with salt, and serve with ribs.
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