📝 Instructions
Prepare the Beef Ribs: Preheat your oven to 300°F (150°C). In a small bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Pat the beef ribs dry with paper towels. Drizzle with olive oil, then generously rub the spice blend all over the ribs. Place the ribs on a wire rack set over a baking sheet. Cover tightly with foil and bake for 2.5-3 hours, or until very tender.
Bake the Potatoes: While the ribs are baking, preheat your oven to 400°F (200°C). Pierce each potato several times with a fork. Rub with olive oil and sprinkle with salt. Place directly on the oven rack and bake for 50-60 minutes, or until tender when squeezed.
Finish the Ribs: After 2.5-3 hours, remove the ribs from the oven. Increase oven temperature to 375°F (190°C). Uncover the ribs, drain any accumulated liquid, and generously brush with BBQ sauce. Return to the oven (uncovered) for another 20-30 minutes, basting with more sauce halfway through, until caramelized and sticky.
Cook the Broccoli: Bring a pot of lightly salted water to a boil. Add broccoli florets and cook for 3-5 minutes, until tender-crisp. Drain well and set aside.
Make Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a gentle simmer, stirring, until thickened. Remove from heat, stir in the shredded cheddar cheese, salt, and pepper until melted and smooth. Pour over the drained broccoli.
Prepare Corn on the Cob: Bring a large pot of water to a boil. Add corn on the cob and cook for 5-7 minutes, or until tender. Drain. In a small bowl, mix melted butter, salt, pepper, and fresh parsley. Brush over the hot corn.
Assemble Garlic Breadsticks: While the ribs are finishing, preheat your oven to 350°F (175°C). In a small bowl, mix softened butter, minced garlic, dried parsley, salt, and red pepper flakes (if using). Spread evenly over the breadsticks. Bake for 5-7 minutes, or until golden and fragrant.
Load the Potatoes: Once potatoes are baked, carefully slice each potato lengthwise, but not all the way through. Fluff the inside with a fork. Spoon in sour cream, sprinkle with shredded cheddar cheese, crispy beef crumble/turkey bacon bits, and chives.
Serve: Arrange the BBQ beef ribs, loaded baked potatoes, cheesy broccoli, buttered corn, and garlic breadsticks on a large platter or individual plates. Garnish with extra chives or parsley if desired, and get ready to enjoy!
💡 Chef’s Tips
For extra tender ribs, consider slow-cooking them in a slow cooker on low for 6-8 hours with just a splash of apple cider vinegar before finishing in the oven with BBQ sauce.
Don’t be shy with the seasonings for the beef ribs! A generous rub helps build that incredible flavor crust. You can also marinate the ribs overnight in the spice rub for deeper flavor.
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