Grillin’ and Chillin’: BBQ Pork Ribs and Louisiana Fried Corn

Ah, summertime: the sun shines bright, the beaches beckon, and the backyard grills heat up for barbecue season. But what if you don’t have a backyard — or a grill, for that matter? Never fear, we live in a high rise apartment, and this summer we’ll just improvise when it comes to cooking up our favorite grilled fare.

That’s where these oven-barbecued ribs come into play. They are some of the most tender I’ve ever had, and they even offer a bit of that charred goodness you expect from the fiery grill. Add in my Louisiana fried corn and you’re all set for one seriously scrumptious summer supper!


BBQ Pork Ribs
Adapted from Paula Deen’s Southern Cooking Bible
Serves 4


I want my baby back, baby back …

2 full racks baby back pork ribs
Emeril’s Rib Rub
2 bottles barbecue sauce (use your favorite, we like Bull’s Eye Texas Style)

Season the ribs generously all over with Emeril’s Rib Rub. Cover the ribs and refrigerate for at least 4 hours or overnight.

When you are ready to cook the ribs, preheat the oven to 300°F. Place the ribs in a large roasting pan and then pour one bottle of the sauce evenly over the two racks, turning to coat both sides evenly. Cover the pan tightly with foil and bake for 1 ½ hours.

Uncover the ribs and pour half of the sauce from the second bottle over the top of the ribs. Replace the foil and continue baking for 1 ½ hours longer, until the meat is falling off the bone. Let rest for 5 minutes before slicing into individual ribs.


Louisiana Fried Corn
Adapted from Paula Deen’s Southern Cooking Bible
Serves 4


Can you hear the sizzle?

4 ears fresh corn
3 slices bacon, cut crosswise into 1-inch pieces
2 tablespoons (1/4 stick) butter
4 scallions, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
Pinch of sugar
(I also add a pinch of Tony Chachere’s Creole Seasoning, for added spice)

Cut the kernels from the cobs with a sharp knife and place them in a medium bowl. Run the back of the knife down the cobs to extract any corn milk, and add it to the bowl of corn. (Tip: I use a bundt pan to place the cobs on when cutting so the kernels easily fall into the pan instead of all over your countertop!)

In a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Set the bacon on a paper towel-lined plate to drain.

Add the butter to the skillet and melt over medium-high heat. Add the corn (and corn milk) and scallions. Reduce the heat to medium, cover, and cook for 10 minutes. (This will get the corn charred-crispy.) Uncover and cook until tender, 5 to 10 minutes longer. Season with the salt, black pepper, sugar and Creole seasoning (if using), and cook for 2 minutes longer. Top with bacon pieces and serve.


One thought on “Grillin’ and Chillin’: BBQ Pork Ribs and Louisiana Fried Corn

  1. Pingback: Eating Our Way Through 2016: The Third Annual Envy Awards | Order Envy

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