Name: Barbecue Ribs, Corn on the Cobb, Coleslaw, Grilled Zucchini, Watermelon, Cucumber Water
Prep time: 25 min
Cook time: 150 min
Ingredients: 4 cups Water; 1/2 Cucumber (thinly sliced); Ice cubes; 1/2 TBSP Brown sugar; 1 tsp Smoked paprika; 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 rack Pork baby back ribs; 3/4 cup BBQ sauce; 2 ears Corn on the cob (shucked ); 2 tsp Butter; Salt; Black pepper; 2 cups Shredded cabbage mix; 1 TBSP Mayonnaise; 1 TBSP Apple cider vinegar; 1 tsp Honey; Salt; Black pepper; 2 Zucchini (small, sliced about ¼ inch thick); 1/2 tsp Extra-virgin olive oil; Salt; Black pepper; 4 slices Watermelon

Barbecue Ribs, Corn on the Cobb, Coleslaw, Grilled Zucchini, Watermelon, Cucumber Water

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Prep Time: 25

Cook Time: 2 30

Servings:

Calories: 934kcal

Ingredients

Cucumber Water

4 cups Water
1/2 Cucumber thinly sliced
Ice cubes

Barbecue Ribs

1/2 TBSP Brown sugar
1 tsp Smoked paprika
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Salt
1/4 tsp Black pepper
1/2 rack Pork baby back ribs
3/4 cup BBQ sauce

Corn

2 ears Corn on the cob shucked
2 tsp Butter
Salt
Black pepper

Coleslaw

2 cups Shredded cabbage mix
1 TBSP Mayonnaise
1 TBSP Apple cider vinegar
1 tsp Honey
Salt
Black pepper

Grilled Zucchini

2 Zucchini small, sliced about ¼ inch thick
1/2 tsp Extra-virgin olive oil
Salt
Black pepper

Watermelon

4 slices Watermelon

US Customary - Metric

Instructions

Preheat the oven to 300°F. Line a baking sheet or baking dish with foil.
Prep all ingredients per the instructions above.
Combine the water and cucumber. Refrigerate to infuse. Serve over ice if preferred.
Pat ribs dry and rub with brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper on both sides.
Place ribs on the prepared baking sheet, cover tightly with foil, and bake for 2 hours.
In a bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Toss and refrigerate.
Remove ribs from the oven and brush generously with barbecue sauce.
Preheat a grill over medium heat.
Grill the corn on all sides until nicely charred and tender. Rub with butter optional. Season with salt and pepper.
Grill the ribs on both sides to crisp up or return them to the oven uncovered for 10 minutes until caramelized.
Brush zucchini with olive oil and season with salt and black pepper. Grill zucchini for 2–3 minutes per side until tender with grill marks.
Serve the ribs with grilled corn, coleslaw, grilled zucchini, watermelon, and cucumber water.

Nutrition