Southern Comfort Feast with Ninja Woodfire Oven: Ribs, Corn & Cornbread

Prep Time: 1 hour
Cooking Time: 2 hours
Feeds: 2-3 people

Ingredients:

For the Baby Back Ribs:

• 1 racks of baby back ribs
• Sweet and Glossy BBQ Rub (recipe below)
• Sweet and Glossy BBQ Sauce (recipe below)

For the Grilled Corn on the Cob:

• 2 ears of corn
• Butter
• Salt

For the Homemade Cornbread:

• 150g cornmeal (fine or coarse depending on your preference)
• 150g plain flour
• 50g caster sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 240ml milk
• 80ml vegetable oil
• 1 large egg

Sweet and Glossy BBQ Rub

• 25g brown sugar
• 25g smoked paprika
• 1/2 tablespoon black pepper
• 1/2 tablespoon salt
• 1/2 tablespoon chili powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 teaspoon cayenne pepper

Sweet and Glossy BBQ Sauce

• 240g ketchup
• 60ml apple cider vinegar
• 50g brown sugar
• 30g honey
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon lemon juice
• 1/2 tablespoon soy sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Pre-Step 1: Prepare the Sweet and Glossy BBQ Rub

In a bowl, mix together all ingredients listed.

Set the rub aside for later use.

Pre-Step 2: Prepare the Sweet and Glossy BBQ Sauce

In a saucepan over medium heat, combine all ingredients listed for the sauce.

Stir the sauce until the sugar has completely dissolved. Once the sauce begins to simmer, reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally.

Remove the sauce from the heat and let it cool. The sauce will thicken as it cools.

Step 1: Prepare the Baby Back Ribs

Remove the membrane from the back of the ribs. This will allow the rub to penetrate better and make the ribs more tender.

Apply the Sweet and Glossy BBQ Rub generously to both sides of the ribs.

Set the Ninja Woodfire Outdoor Oven to the Smoke function and preheat to 120°C.

Once preheated, place the ribs in the oven and smoke for 1 hour 30 minutes.

Note:  I used cherry pellets for the smoke

Step 2: Prepare the Corn on the Cob

While the ribs are smoking, shuck the corn and remove all silk.

Spread butter over each ear of corn and sprinkle with salt.

Wrap each ear of corn in aluminium foil.

Step 3: Prepare the Cornbread Batter

In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the milk, vegetable oil, and egg.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Step 4: Cook the Ribs, Corn, and Cornbread

After the ribs have smoked for 1 hour 30 minutes, remove them from the oven and increase the oven temperature to 200°C. Lay out a large piece of aluminium foil and place the ribs on top. Spread a little butter and some of the Sweet and Glossy BBQ Sauce over the ribs, then wrap them tightly in the foil. Return the foil packet to the oven and cook for another 30 minutes, or until the ribs reach an internal temperature of 88-93°C (190-200°F). Make sure to check the temperature in the thickest part of the meat without touching the bone.

Pour the cornbread batter into a greased baking dish and place in the oven during the last 20 minutes of the ribs’ cooking time . . . with the foil-wrapped corn too.

In the final minute of cooking, pull out the oven tray and brush the ribs generously with the Sweet and Glossy BBQ Sauce. Return the ribs to the oven for just 1 minute to allow the sauce to bubble and caramelize slightly. Be careful not to leave them in too long, as the sugars in the sauce can burn.

Remove everything from the oven. Let the ribs rest for a few minutes before cutting into individual ribs. Serve the ribs with a side of grilled corn on the cob and a slice of homemade cornbread. Enjoy your Southern Comfort Feast!