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.

Quick Info

⏱️ 160 min • 🍽️ 4 servings • ⭐ 97%

Nutrition

335 cal • 9g protein • 52g carbs • 11g fat

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Easy] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 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
• 3 ears corn, husked and halved
• 10-15 stalks asparagus
• 4 tablespoons olive oil
• 2 teaspoons salt
• ½ teaspoon pepper

Instructions Preview

1. Preheat oven to 275°F (140°C).
2. Place the half racks on a baking sheet lin…
3. Cover with the foil and bake for 2 hours.

…and 6 more steps

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