Oven Ribs with Pecorino-Jalapeño Corn

Making ribs doesn’t have to be a complicated process: all they need is a flavorful rub and plenty of hands-off time in the oven. Mop sauce, a Southern barbecue staple, is served as a dip alongside this easy sheet pan dinner.

Ingredients:

For the ribs:

  • 1 Tbs. firmly packed dark brown sugar
  • Kosher salt and freshly ground pepper
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. chili powder
  • 2 racks beef ribs (7 ribs each)


For the pecorino-jalapeño corn:

  • 4 ears of corn
  • 1 1/2 Tbs. unsalted butter, at room temperature
  • 1/4 cup (1 oz./30 g) finely grated pecorino cheese
  • 2 tsp. seeded and finely chopped jalapeño chile
  • Freshly ground pepper


For the mop sauce:

  • 1 cup (8 oz./250 g) yellow mustard
  • 1/4 cup (3 oz./90 g) honey
  • 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
  • 1/4 cup (60 ml) cider vinegar
  • Hot sauce to taste

Directions:

Line a baking sheet with aluminum foil. Place 1 rack in the upper third and 1 rack in the lower third of the oven and preheat the oven to 300°F (150°C).

To prepare the ribs, in a small bowl, stir together the brown sugar, 1 Tbs. salt, 1/2 tsp. pepper, the cumin, paprika, onion powder, garlic powder and chili powder. Remove the thin membrane from the back of each rib rack and trim off the excess fat. Massage the rub all over the ribs and place on the prepared baking sheet. Roast on the upper rack until the meat is easily shredded from the bone, 2 to 2 1/4 hours.

To prepare the corn, remove the husks and silks from each cob. Rub the ears of corn with the butter, loosely wrap individually in aluminum foil and place on another baking sheet. When the ribs have about 25 minutes left, transfer the corn to the oven and roast until fork-tender.

Meanwhile, in a small bowl, stir together the cheese and jalapeño and season with pepper. Spread the cheese mixture on a plate. When the corn is done, immediately remove the ears from the foil and roll in the cheese mixture.

To prepare the mop sauce, in a bowl, stir together the mustard, honey, brown sugar, vinegar and hot sauce. Set aside at room temperature.

Transfer the ribs to a cutting board and cut between the bones. Serve with the mop sauce and corn on the side. Serves 4.

Adapted from Williams Sonoma Sheet Pan Suppers (Weldon Owen, 2016)