Print

Spice Rubbed Smoked Country Style Ribs with Farm Fresh Veggie Sauté


Description

Meaty pork ribs are rubbed with a tangy mix of spices, chile peppers and lime juice and smoked low and slow until tender.


Scale

Ingredients

For Ribs:

  • 34 pounds country style pork ribs
  • Stubb’s Pork Spice Rub
  • Stubb’s Legendary Bar-B-Q Sauce (We used Original), for serving

For Veggie Sauté:

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper
  • 3 ears of corn, kernels removed (about 1 1/2 cups)
  • 3 cups green beans, trimmed and cut in half on a bias
  • 1/2 cup radishes, halved (quartered if larger)
  • 1 1/2 cups grape tomatoes, halved
  • 1 teaspoon Stubb’s Bar-B-Q Spice Rub
  • 1 tablespoon white wine vinegar
  • 1/4 cup water
  • 1/4 teaspoon kosher salt

Instructions

  1. For the ribs: Pat ribs dry and sprinkle generously with Pork Spice Rub, rubbing it all over the meat. Place in a covered container and refrigerate for at least 30 minutes and up to overnight (I did 3 hours). Remove the meat from the refrigerator while you prepare your smoker.
  2. Smoke meat according to your BBQ/smoker’s directions for pork ribs (this typically takes several hours to yield a tender piece of meat). You can brush the ribs with your favorite BBQ sauce during the last half hour of cooking.
  3. For the veggie sauté: When the ribs are almost done, heat butter and oil in a large sauté pan over medium heat. Add onion, garlic, salt and pepper and cook until the onion starts to soften. Add corn, beans, radishes, tomatoes and spice rub and stir well to combine.
  4. Once the tomatoes start to melt down, increase the heat to medium-high and stir in vinegar, water and 1/4 teaspoon salt. Continue to cook, stirring occasionally, until the liquid reduces and the veggies are crisp-tender.
  5. Serve veggies alongside smoked ribs with extra BBQ sauce for dipping. Enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli


Nutrition

  • Serving Size: 3-4
Recipe Card powered by