Barbecue Baby Back Ribs and Fresh Corn Risotto
Total Time - 40 Minutes / Makes 6 Servings
Cooking Sequence
- Prepare ribs and begin to bake (or grill) - 10 minutes
- Prepare risotto and begin to cook - 5 minutes
- Complete ribs and risotto; serve - 25 minutes
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Barbecue Baby Back Ribs
Ingredients
1/2 cup apple cider
1 1/4 cups sweet onion barbecue sauce, divided
3 lb pork baby back ribs
1 (12- x 36-inch) sheet aluminum foil
1 tablespoon blackening seasoning
Steps
- Preheat oven to 450°F. Combine in small bowl, apple cider and 3/4 cup of the barbecue sauce. Place ribs on foil in single layer. Season ribs by rubbing the seasoning into ribs on both sides (wash hands). Pour sauce over top of ribs. Bring up ends of foil and double-fold ends to seal. Double-fold both sides up to completely seal ribs. Place on baking sheet and bake 25 minutes. (For more tender ribs, cook up to 15 minutes longer.) NOTE: Ribs may also be cooked by placing foil pouch directly on preheated grill.
- Ribs can be finished on grill, for best flavor. Preheat grill. Remove ribs from foil pouch; place on grill. Brush with remaining 1/2 cup barbecue sauce as ribs grill 3–4 minutes to improve flavor. If ribs are not finished on the grill, serve with barbecue sauce for dipping. Serve.
CALORIES (per 1/6 recipe) 600kcal; FAT 40g; CHOL 160mg; SODIUM 900mg; CARB 24g; FIBER 0g; PROTEIN 33g; VIT A 0%; VIT C 0%; CALC 6%; IRON 10%
Fresh Corn Risotto
Ingredients
4 ears fresh corn
1 (32-oz) box reduced-sodium vegetable broth
1 cup Arborio (or risotto) rice
1 cup fresh pre-diced onions
2 tablespoons unsalted butter
1/2 teaspoon dried basil
2 tablespoons grated Parmesan cheese
Prep
- Remove husks and silks from corn. Stand each cob on one end; slice downward to cut off the tops of corn kernels. Scrape cob with back of knife to remove fine bits of corn left on cob.
Steps
- Place corn in large microwave-safe bowl with remaining ingredients (except cheese). Cover and microwave on HIGH 10 minutes.
- Stir once and then microwave 10–15 more minutes or until vegetables are tender and rice is softened.
- Stir in Parmesan cheese; rice will thicken as it stands. Serve.
CALORIES (per 1/6 recipe) 230kcal; FAT 5g; CHOL 10mg; SODIUM 390mg; CARB 41g; FIBER 2g; PROTEIN 5g; VIT A 20%; VIT C 6%; CALC 2%; IRON 10%
Utensils & Cookware
Aprons Advice
- Complete your meal with fresh salad blend, garlic bread, and apple pie for dessert.
- For a richer flavor, the whole ears of corn may be grilled before removing the kernels and adding to the risotto.
Recipe Version R-05/11-0056
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