Summer Timish Sunday Dinner
Summer Timish Sunday Dinner
Ingredients
For the Oven-Baked Ribs
- 1 rack pork ribs
- 2 tablespoons olive oil
- 1/4 cup dry rub seasoning, for ribs
For the BBQ Chicken Drumsticks
- 8 chicken drumsticks
- 1 tablespoon olive oil
- 2 tablespoons dry rub seasoning, for chicken
- 1/2 cup BBQ sauce
For the Baked Beans
- 1 pound ground beef, cooked and crumbled
- 1/2 cup bell pepper, diced (red, green, or yellow)
- 1/4 cup onion, diced
- 28 ounces canned baked beans, 1 large can
- 1/2 cup BBQ sauce
- 1/2 cup butter, 1 stick, cut into pieces
For the Mexican Corn
- 2 tablespoons butter
- 1/2 cup bell peppers, chopped (red, yellow, and green)
- 2 cans canned corn, 15 ounce each, drained
- 8 ounces cream cheese, 1 block, softened
Instructions
- 1
Preheat oven to 300°F (150°C). Prepare the pork ribs: Place the rack of pork ribs on a large sheet of heavy-duty aluminum foil. Using a knife and a paper towel, carefully remove the thin membrane from the back of the ribs. Drizzle the ribs generously with olive oil, then sprinkle the dry rub seasoning all over. Rub the seasoning into the ribs on all sides. Wrap the seasoned ribs tightly in the aluminum foil.
⏱️ 15 min•🌡️ 300
- 2
Place the foil-wrapped ribs in the preheated oven and bake for 2 hours. This slow cooking will make them tender and delicious.
⏱️ 120 min•🌡️ 300
- 3
While the ribs are baking, prepare the baked beans: In a large cast iron pan or oven-safe dish, combine the pre-cooked ground beef, diced bell pepper, and diced onion. Add the canned baked beans and BBQ sauce. Stir well to combine. Dot the top with pieces of butter. Set aside.
⏱️ 10 min
- 4
Prepare the chicken drumsticks: Place the chicken drumsticks on a baking sheet. Drizzle with olive oil and sprinkle with chicken dry rub seasoning. Heat a large skillet over medium-high heat. Add the seasoned drumsticks to the hot skillet and fry for 5-7 minutes, turning occasionally, until lightly browned on all sides. Brush generously with BBQ sauce during the last minute of frying.
⏱️ 15 min
- 5
After the ribs have cooked for 2 hours, increase the oven temperature to 375°F (190°C). Carefully unwrap the ribs from the foil and place them directly on a baking sheet (or leave in the foil and open the top). Place the pan of baked beans and the partially fried chicken drumsticks (on their baking sheet) into the 375°F oven. Bake for an additional 30 minutes, or until the chicken is cooked through (internal temperature 165°F) and the ribs are tender and slightly caramelized. The beans should be bubbly and heated through.
⏱️ 30 min•🌡️ 375
- 6
While the ribs, chicken, and beans finish baking, prepare the Mexican corn: In a large pot or deep pan on the stove, melt the butter over medium heat. Add the chopped bell peppers and sauté for 3-5 minutes until slightly softened. Add the drained canned corn and the block of softened cream cheese. Stir continuously until the cream cheese is fully melted and incorporated, and the corn mixture is creamy and well combined. Cook for another 5-7 minutes, stirring frequently.
⏱️ 15 min
- 7
Remove all dishes from the oven and stove. Let the ribs rest for a few minutes before slicing. Serve all dishes together as a complete "Summer Timish Sunday Dinner."
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Summer Timish Sunday Dinner
For the Oven-Baked Ribs
- 1 rack pork ribs
- 2 tablespoons olive oil
- 1/4 cup dry rub seasoning, for ribs
For the BBQ Chicken Drumsticks
- 8 chicken drumsticks
- 1 tablespoon olive oil
- 2 tablespoons dry rub seasoning, for chicken
- 1/2 cup BBQ sauce
For the Baked Beans
- 1 pound ground beef, cooked and crumbled
- 1/2 cup bell pepper, diced (red, green, or yellow)
- 1/4 cup onion, diced
- 28 ounces canned baked beans, 1 large can
- 1/2 cup BBQ sauce
- 1/2 cup butter, 1 stick, cut into pieces
For the Mexican Corn
- 2 tablespoons butter
- 1/2 cup bell peppers, chopped (red, yellow, and green)
- 2 cans canned corn, 15 ounce each, drained
- 8 ounces cream cheese, 1 block, softened
Instructions
- 1
Preheat oven to 300°F (150°C). Prepare the pork ribs: Place the rack of pork ribs on a large sheet of heavy-duty aluminum foil. Using a knife and a paper towel, carefully remove the thin membrane from the back of the ribs. Drizzle the ribs generously with olive oil, then sprinkle the dry rub seasoning all over. Rub the seasoning into the ribs on all sides. Wrap the seasoned ribs tightly in the aluminum foil.
⏱️ 15 min•🌡️ 300 - 2
Place the foil-wrapped ribs in the preheated oven and bake for 2 hours. This slow cooking will make them tender and delicious.
⏱️ 120 min•🌡️ 300 - 3
While the ribs are baking, prepare the baked beans: In a large cast iron pan or oven-safe dish, combine the pre-cooked ground beef, diced bell pepper, and diced onion. Add the canned baked beans and BBQ sauce. Stir well to combine. Dot the top with pieces of butter. Set aside.
⏱️ 10 min - 4
Prepare the chicken drumsticks: Place the chicken drumsticks on a baking sheet. Drizzle with olive oil and sprinkle with chicken dry rub seasoning. Heat a large skillet over medium-high heat. Add the seasoned drumsticks to the hot skillet and fry for 5-7 minutes, turning occasionally, until lightly browned on all sides. Brush generously with BBQ sauce during the last minute of frying.
⏱️ 15 min - 5
After the ribs have cooked for 2 hours, increase the oven temperature to 375°F (190°C). Carefully unwrap the ribs from the foil and place them directly on a baking sheet (or leave in the foil and open the top). Place the pan of baked beans and the partially fried chicken drumsticks (on their baking sheet) into the 375°F oven. Bake for an additional 30 minutes, or until the chicken is cooked through (internal temperature 165°F) and the ribs are tender and slightly caramelized. The beans should be bubbly and heated through.
⏱️ 30 min•🌡️ 375 - 6
While the ribs, chicken, and beans finish baking, prepare the Mexican corn: In a large pot or deep pan on the stove, melt the butter over medium heat. Add the chopped bell peppers and sauté for 3-5 minutes until slightly softened. Add the drained canned corn and the block of softened cream cheese. Stir continuously until the cream cheese is fully melted and incorporated, and the corn mixture is creamy and well combined. Cook for another 5-7 minutes, stirring frequently.
⏱️ 15 min - 7
Remove all dishes from the oven and stove. Let the ribs rest for a few minutes before slicing. Serve all dishes together as a complete "Summer Timish Sunday Dinner."
⏱️ 5 min