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Publix Simple Meals

Barbecue Baby Back Ribs and Fresh Corn Risotto

Total Time:
About 2 Hours
Active Time:
40 minutes

Cooking Sequence

-- Prepare ribs and begin to bake (or grill) - 10 minutes

-- After 1 1/2 hours, prepare risotto and begin to cook - 1 1/2 hours

-- Complete risotto and ribs; serve - 30 minutes

Barbecue Baby Back Ribs


3 lb pork baby back ribs

1 (12- x 36-inch) sheet aluminum foil

1 tablespoon blackening seasoning

1 1/4 cups sweet onion barbecue sauce

1/2 cup apple cider


1. Preheat oven to 350°F. Place ribs on foil in single layer. Season ribs by rubbing the seasoning into ribs on both sides (wash hands). 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 2 hours. NOTE: Ribs may also be cooked by placing foil pouch directly on preheated grill.

2. Ribs can be finished on grill, for best flavor. Preheat grill. Remove ribs from foil pouch; place on grill. Combine barbecue sauce and cider; brush ribs with sauce and grill 3-4 minutes to improve flavor. If ribs are not finished on the grill, serve with sauce for dipping. Serve.

Fresh Corn Risotto


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


-- 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.


1. Place corn in large microwave-safe bowl with remaining ingredients (except cheese). Cover and microwave on HIGH 10 minutes.

2. Stir once and then microwave 10-15 more minutes or until vegetables are tender and rice is softened.

3. Stir in cheese; rice will thicken as it stands. Serve.

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.

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Barbecue Baby Back Ribs

CALORIES (per 1/6 recipe) 490kcal; FAT 29g; SAT FAT 11g; TRANS FAT 0g; CHOL 115mg; SODIUM 890mg; CARB 24g; FIBER 0g; SUGARS 20g; PROTEIN 31g; VIT A 0%; VIT C 0%; CALC 6%; IRON 6%

Fresh Corn Risotto

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%

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