Chef Joel & Jenn: BBQ Ribs & Cream Corn
We're officially on a role! This now marks our fifth new recipe we've tried in as many weeks. Can you believe that? This is coming from the same Joel & Jenn that for the first four years of married life would cook a maximum of one time per week. This week we went with good old comfort food. BBQ Ribs and Cream Corn.
This is the first iteration of Chef Joel & Jenn that's going to come with not one, but two new recipes. The first is the BBQ Ribs which got a recipe for online (recipe from No. 2 Pencil) and it couldn't be simpler. We got a rack of ribs, some BBQ sauce, and took some steak seasoning we got from the Wine Festival on Saturday and were good to go. On Sunday morning while Roger Federer lost a heart-wrenching five setter at the French Open I put our rack of ribs on the crock pot.
After that we left it on low until 5PM. Does it get easier then that? That left us the rest of the day to be lazy, ride bikes at Huntington Beach, and lay by the pool at The Colony. Life doesn't get better then that! When 5 o'clock rolled around the whole kitchen was engulfed in the incredible aroma of BBQ ribs. Before we took the ribs out of the crock pot we got ready our side dish for the evening, cream corn. I can't stand cream corn from a can so we both wanted to try our hand at making it ourself. The recipe (which is from SixSistersStuff.com) was almost as easy as the ribs. Taken some frozen corn, a few ingrediants, and ten minutes later you have cream corn.
Once all of the ingredients for the cream corn was boiling it was time to take the ribs out of the crock put and broil the ribs for five minutes. This was by far the hardest part of the meal because the meat refused to stay on the bone. The meat was so tender that it took us multiple tries to keep any semblance of ribs on the pan to go into the oven. Once assembled it was off to the oven the ribs went with a fresh coat of BBQ sauce.
This was by far the least amount of work of any of the five recipes we've tried so far. More then anything this is about as easy as cooking can get. What's great about that is that it was also one of my favorite meals we've made in this new recipe trend.
The cream corn was perfect, it had just enough creaminess without being watery, and the rib meat wanted nothing to do with the bone. It was tender and juicy and I cleared my plate twice.
I really have no idea what we could possibly follow up this meal with. I just can't wait until we make this meal again!
- Baby back pork ribs – about 2.75 pounds
- 1 tablespoon of brown sugar
- All-purpose steak seasoning or salt and pepper to taste
- 1½ cups of BBQ sauce of choice
- Season ribs and place in slow cooker with meaty part facing wall of slow cooker.
- Pour BBQ sauce over ribs and cook on low for 6-8 hours.
- Serve warm with additional BBQ sauce.
- Optional step: Broil ribs, in oven, on high for about 5 minutes after removing from slow cooker.
- 2 (20 ounce) packages frozen corn kernels
- 1 cup whipping cream
- 1 cup milk
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/8 teaspoon white pepper
- 2 Tablespoons melted butter
- 2 Tablespoons flour
- Combine frozen corn kernels, whipping cream, milk, salt, sugar, and white pepper in a large pot and bring to a boil.
- Meanwhile, whisk together melted butter and flour until combined and add to the corn mixture
- Mix well and remove from heat.