Baby Backs with Vegetables

Family Meals

Baby Backs with Vegetables

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Ribs again, absolutely, and why not? They're easy to make — just bake and wait. Afterwards, add your tomatoes, onions, corn, peas, and spices. Guess what? Time to eat.

Ingredients

  • 2 Stalks Celery, chopped
  • ½ Large Vidalia Onion, chopped
  • 3 Tbsp Butter
  • 3 Tbsp Olive Oil
  • 1 Tbsp Granulated Onion Powder
  • 1 Tbsp Granulated Garlic Powder
  • 1 Tbsp Italian Seasoning
  • 1 Tsp Seasoning Salt
  • 2 Tbsp Sugar
  • 2 Tbsp Knorr Chicken Stock (add to 2 cups water) or 2 cups prepared Chicken Broth
  • 1 Can Sweet Peas, drained
  • 1 Can Whole Kernel Corn, drained
  • 1 Can Diced Tomatoes
  • 1 Full Slab Baby Back Ribs (membrane removed, cut on each bone)
  • 1 Tsp Cornstarch added to 1 Cup Water

Method

1

In a large mixing bowl combine the ribs, Onion Powder, Garlic Powder, Italian Seasonings, Olive Oil, and Seasoning Salt. Mix together well. Place in a large aluminum pan and bake at 340°F, stirring around occasionally during this period.

2

Bake for about 45 minutes to 1 hour, or until the ribs begin to brown. Add 1 cup of Chicken Stock, cover, and cook another hour.

3

Uncover the ribs and add ½ cup of chicken stock, onion, celery, butter, sugar, the can of tomatoes, drained peas, drained corn, and the cornstarch mixture. Bake another 45 minutes to 1 hour.

4

The sauce should thicken slightly. If it thickens too much, add the remaining ½ cup of chicken stock and continue to bake. The meat should separate from the bones and become tender. Serve and enjoy!

All my recipes are created with imagination and a desire to feed my family a delicious and filling meal. All measurements and instructions are provided with as much detail as possible — I hope you enjoy the end results as much as we have. Thank You.

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