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Sunday High Calorie Dinner: BBQ Baby Back Ribs with Cornbread Recipe

Name: Sunday High Calorie Dinner: BBQ Baby Back Ribs with Cornbread Recipe
Total time: 270 min
Yield: 380 g
Ingredients: baby back pork ribs 3 lbs; cornmeal 1.5 cups; all-purpose flour 1 cup; whole milk 1.25 cups; large egg 1 piece; unsalted butter 0.5 cup; baking powder 2 tsp; barbecue sauce 1 cup; brown sugar 2 tbsp; paprika 1 tbsp; kosher salt 2 tsp; black pepper 1 tsp

Fall-off-the-bone ribs with sweet, crumbly cornbread. This Sunday high calorie dinner takes time, but when you pull those ribs out, everyone understands why.

Cook 270 min Difficulty HARD 910 kcal

#high protein

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Ingredients

Main ingredients

baby back pork ribs 3 lbs
cornmeal 1.5 cups
all-purpose flour 1 cup
whole milk 1.25 cups
large egg 1 piece
unsalted butter 0.5 cup
baking powder 2 tsp

Seasonings/Sauce

barbecue sauce 1 cup
brown sugar 2 tbsp
paprika 1 tbsp
kosher salt 2 tsp
black pepper 1 tsp

Nutrition summary

Carbohydrates 64 g 28%

Protein 36 g 16%

Fat 54 g 56%

Serving size 380g

Cooking steps

1

Preheat oven to 275°F. Remove membrane from the back of ribs, pat dry, and generously coat both sides with kosher salt, black pepper, paprika, and brown sugar.
2

Place seasoned ribs meat-side up on a foil-lined baking sheet. Cover tightly with foil, creating a steamy environment, and slow-roast for 2.5 hours until tender.
3

While ribs bake, prepare cornbread: combine cornmeal, flour, baking powder, and a pinch of salt in a bowl. In a separate bowl, whisk together milk, egg, and melted butter, then fold into dry ingredients just until incorporated.
4

Pour cornbread batter into a buttered 9-inch baking dish. Bake at 375°F for 25–30 minutes until golden brown and a toothpick comes out with a few moist crumbs.
5

Remove ribs from oven, brush both sides with barbecue sauce, and increase oven temp to 450°F. Bake uncovered for 20 minutes until sauce caramelizes and edges sizzle. Rest ribs 10 minutes before slicing. Serve hot with warm, crumbly cornbread.

Personalized Q&A

Q. What ingredient most defines the flavor of this Sunday High Calorie Dinner: BBQ Baby Back Ribs with Cornbread Recipe?

The baby back pork ribs are key for the savory backbone, while the combination of barbecue sauce, brown sugar, and paprika delivers the sweet-smoky signature. For the side, classic cornmeal makes cornbread delightfully crumbly and sweet.

Q. What’s essential for tender, fall-off-the-bone ribs?

Slow-roasting the ribs at 275°F and tightly covering them with foil ensures gentle, moist cooking. This low-and-slow technique is crucial for breaking down tough collagen, letting the ribs become fork tender without drying out.

Q. How do I avoid dry cornbread?

For moist cornbread, fold the wet and dry mixtures just until combined and bake until a toothpick comes out with moist crumbs—not clean. Overbaking leads to dryness, so keep a close eye during the last few minutes.

Q. What’s the nutrition breakdown per serving?

Each serving provides roughly 910 kcal, with 64g carbohydrate (28% of calories), 36g protein (16%), and 54g fat (56%). This substantial profile makes it an indulgent but balanced Sunday dinner.

Q. Why rest the ribs before slicing?

Resting the ribs for 10 minutes post-bake allows juices to redistribute throughout the meat, preventing them from running out and ensuring each slice is moist and flavorful.

Sunday High Calorie Dinner: BBQ Baby Back Ribs with Cornbread Recipe

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