Ingredients

• Barbecue sauce – use your favorite! Or try my sweet & tangy easy BBQ sauce recipe!  
• A can of young green jackfruit (in water or brine)
• Burger buns (if you’re going the sandwich route)

How To Make Jackfruit BBQ Step by Step

1. Prep the Jackfruit

To start, drain your jackfruit in a colander.

Then add it to a medium to large skillet over medium high heat, using your fingers or a spatula to mash it up a bit.

2. Cook

Cook this for about 5-10 minutes, stirring often to get more of the water cooked out of it.

3. Add BBQ Sauce & Serve

Now add in your BBQ sauce – the amount is up to you. I usually add about a cup.

Then just stir that up and continue cooking until heated through, then serve.

That’s it!

Does it taste like BBQ? Yes, it sure does. To me, there is a slight juicy burst to the last part of the bite that is reminiscent of eating pineapple in terms of texture, but the flavor itself is BBQ all the way!

I hope you get to try this soon. It will definitely fool some folks!

Ways to Serve Your Jackfruit BBQ

As you can tell from the pictures, I love enjoying my jackfruit BBQ just like I would pulled pork! So we’re talking a creamy and tangy coleslaw topping, a side of hearty Southern baked beans with ground beef and some fluffy buns.

Other great ways to serve your jackfruit BBQ include topping on a baked potato, over nachos with melted cheese and all the fixings, or mixed in with oven-baked mac and cheese for an indulgent BBQ mac and cheese.

How to Store This Jackfruit BBQ Recipe

If you have any leftovers, you can place them in an airtight container and keep them in the fridge for about 4 or 5 days. It also freezes really well for up to 3 months! Just make sure you let it cool down completely before you put it away, and store it separately from your buns or toppings so nothing gets mushy.

Jackfruit BBQ Recipe FAQs

Did this Jackfruit BBQ fool your family and friends? I’d love to hear about it in the comments below! Don’t forget to leave a star rating so others can find this recipe too.

Why Making Your Own Sauce Beats Buying a Bottle 

My biggest issue with store-bought barbecue sauce is that most commercial brands rely heavily on high-fructose corn syrup and artificial thickeners to do the bulk of the work. When you pour it out, it often feels more like a sticky, overly sweet glaze than a true, well-crafted sauce. 

This recipe balances the deep, molasses notes of dark brown sugar with the sharp, clean bite of apple cider vinegar, while the Golden Eagle syrup adds a traditional regional smoothness that binds everything together. Because it simmers in a heavy Dutch oven, the spices have time to fully wake up, giving you a glossy, thick sauce that actually clings to chicken wings and ribs rather than just sliding off into the griddle!

It’s also easy as pie to make! You mix the dry ingredients, whisk them into the liquid base, and let the stove do the work for an hour. Because the yield fills a full gallon, you only have to pull out the stockpot once to keep your refrigerator door stocked up! I absolutely love using this to make my oven-baked BBQ chicken or jackfruit BBQ sandwich.

Ingredients You’ll Need For Easy BBQ Sauce

• Golden Eagle or Yellow Label syrup
• Dark brown sugar
• Salt
• Onion powder
• Cornstarch
• Garlic powder
• Chili powder
• Black pepper
• Ketchup
• Water
• Apple cider vinegar
• Worcestershire sauce
• White vinegar

How to Make My Easy Homemade BBQ Sauce

1. Whisk the Dry Spices

In a medium bowl, combine your dark brown sugar, salt, onion powder, garlic powder, chili powder, black pepper, and cornstarch. Use a fork or a small whisk to mix them thoroughly, ensuring the cornstarch is completely distributed through the sugar.

2. Combine the Wet Ingredients

In your large Dutch oven or heavy stockpot, pour in the ketchup, water, cane syrup (Golden Eagle or Yellow Label), apple cider vinegar, white vinegar, and Worcestershire sauce. Stir them together until smooth.

3. Incorporate and Thicken

Whisk the dry ingredient mixture into the wet ingredients until completely dissolved. Place the pot over medium-high heat and bring the mixture to a low boil, stirring constantly so the sugar doesn’t settle and scorch.

4. Simmer The Sauce

Once it reaches a boil, immediately reduce the heat to low. Let the sauce simmer uncovered for about 45 minutes, stirring from time to time. The sauce will darken, become beautifully glossy, and thicken up into the perfect consistency.

5. Cool and Store

Remove from the heat and allow the sauce to cool down to room temperature. Pour into an airtight container, mason jar, or clean bottles and store them in the refrigerator.

Easy BBQ Sauce FAQs

Similar Recipes

If you love mastering your own homemade sauces and seasonings from scratch, you have got to try my Carolina Gold BBQ sauce I mentioned at the beginning, or use this perfect BBQ sauce to top off a batch of oven-baked babyback ribs!

Once you’ve whipped up a batch of this easy BBQ sauce, please leave a star rating and a review in the comment section below to let me know how you liked it!

Southern-Style Cornbread Chicken Pot Pie

Chicken pot pie is one of those comfort food meals beloved by many. I mean, what’s not to love, right? No one can resist tender chicken and vegetables in a homemade cream sauce that’s covered in flaky buttery pastry. Today, I’m taking a traditional chicken pot pie recipe and adding a Southern spin!

This pie has the same flavors we all know and love, but instead of pastry on top, we’re adding a homemade cornbread topping. Made from scratch with whole kernel corn, shredded cheddar cheese, and cornmeal, it’s the perfect fluffy compliment to the chicken pot pie. I also bake my cornbread chicken pot pie in a casserole dish to shake things up a bit.

Now listen, this recipe calls for more ingredients than I usually ask you to use. But trust me, it comes together real easy and it is absolutely worth the little bit of extra work. I’ve never been a huge fan of chicken pot pie, but I just LOVE this one.

Recipe Ingredients

Note: You’ll find the key ingredients listed below. For the full recipe with precise measurements, scroll down to the printable recipe card.

• Frozen mixed veggies 
• Chicken broth (or a bouillon cube dissolved in water)
• Heavy cream (you can use half and half in place of the cream if you like, but heavy cream is the absolute best)
• Chopped onion
• Cooked chicken
• Cornmeal
• Shredded cheddar cheese
• Whole kernel corn

How to Make Cornbread Chicken Pot Pie

1. Preheat the Oven

To start, preheat your oven to 400°F and grease a 9×13 casserole dish.

2. Make the Pie Filling

To start, go ahead and steam your frozen mixed veggies following the directions on the bag.

Next, melt some butter in a small saucepan over medium heat. Toss in your chopped onions and let them sauté until they’re just tender, which should take about 2-3 minutes.

Now, add the chicken broth, salt, pepper, and flour. Stir everything together until it’s well combined. Pour in the cream and continue to cook, stirring constantly, until the mixture thickens up nicely, about 5 minutes.

Take the saucepan off the heat and pour the creamy sauce over your steamed vegetables.

Gently stir in the cooked chicken, then spoon the entire mixture into your casserole dish.

3. Make Cornbread Topping

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

Next, pour in the milk, melted butter, and eggs, stirring until everything is just smooth. Fold in the cheese and drained corn.

Now, carefully spread this delicious cornbread batter over the pie filling in your casserole dish, making sure it’s all covered.

Step 4. Bake

Bake for about 20 minutes, or until the cornbread topping is beautifully golden and cooked through.

Serve up this comfort food casserole to those who bless your supper table each night. Life is good and if you take notice of it, it gets even better!

How to Store Cornbread Chicken Pot Pie

You can store any leftovers in an airtight container in the fridge for up to 5 days. I like to reheat it in the oven so the cornbread gets nice and crispy again.

Cornbread Chicken Pot Pie FAQ

Well, what do ya’ll think? Is this the best pot pie you’ve ever had or what? Let me know your thoughts and give this recipe a star rating below.

Ingredients You’ll Need For Southern Deviled Eggs

• Eggs
• Mayonnaise
• Mustard
• Sweet pickle relish
• Salt
• Pepper
• Paprika (optional)

Southern Deviled Eggs FAQs

Similar Recipes

If you love classic, comforting egg recipes, you have got to try my easy eggs Benedict and ham, egg, and cheese casserole for a cozy brunch!

Once you’ve tried these deviled eggs, please leave a review and comment below to let me know how they turned out!

If you have ever wanted to know how to make banana pudding from scratch, y’all, you are in exactly the right place. This is the real deal. Homemade vanilla custard poured warm over fresh banana slices and Nilla wafers, just the way Southern grandmothers have been making it for as long as anyone can remember.

The magic is in the custard. Egg yolks, milk, sugar, and flour come together into a rich, silky vanilla pudding that soaks right into those Nilla wafers and turns the whole bowl into something truly special. It takes about 15 minutes of gentle stirring, and I want you to know every single minute is worth it.

Before You Get Started

Use Nilla brand wafers. I am not usually a brand stickler (well, except for White Lily flour), but if you are going to make banana pudding, you might as well do it right. Generic wafers just are not the same.

No meringue here. I like meringue just fine, but I know plenty of folks who don’t. So this recipe keeps it simple and skips that step. If you do want to add a meringue topping, head over to our Lemon Meringue Pie for step-by-step instructions and photos that will walk you right through it.

Want to serve it cold? Many folks refrigerate their banana pudding and serve it topped with Cool Whip or fresh whipped cream. Both are delicious. Totally your call.

Making it as a trifle? Double the recipe and layer everything into a glass trifle bowl. More layers, more wow factor, more banana pudding for everybody. Our Creamy Dreamy Fruit Trifle shows you just how beautiful a layered dessert in a trifle bowl can look.

No vanilla wafers on hand? Graham crackers make a wonderful substitute and give this a slightly different but equally delicious flavor.

Ingredients you’ll need for the best classic banana pudding:

• 1/2 cup sugar (or swerve)
• 1/3 cup flour
• 3 egg yolks
• 2 cups milk
• 1 box Nilla wafers
• 5 ripe bananas
• 1/2 tsp vanilla extract
• Dash of salt

How to Make Homemade Banana Pudding From Scratch

Put a layer of Nilla wafers in the bottom of a medium-sized mixing bowls.

Repeat these layers until you’ve used up all your vanilla wafers and bananas. It really is important that you put Nilla wafers first, by the way. These are going to soak up all the yummy pudding that settles at the bottom of your bowl.

Crack your three eggs and separate the egg whites from the yolks, and place flour, sugar (or your favorite sweetener), and a dash of salt in a saucepan.

Add milk to the saucepan.

Add the vanilla and immediately pour vanilla pudding over your sliced banana and wafers.

IT IS SO GOOD! Eat it warm, then refrigerate leftovers. I prefer to eat the leftovers cold. YUM!

Recipe FAQs

How do you keep bananas from turning brown in a banana pudding?

To keep bananas from turning brown, I recommend brushing the banana slices with lemon juice, which slows down any fruit browning process.

How do you serve pudding?

If you are going more casual you can serve this in a ceramic ramekin. If you are serving a crowd and don’t want to worry about dishes I love using disposable cups. If you want to fancy it up a bit it looks really pretty in a glass parfait dish as a trifle.

Can I make this pudding ahead of time?

Absolutely! This banana pudding recipe lasts four days covered in the fridge and it tastes great cold, so you could definitely make it the night before and let the pudding soak into the wafers overnight.

Is one banana dessert not enough? Check out these other delicious banana recipes:

Caramel Banana Pie AKA Easy Banoffee Pie

Banana French Toast with Pecans

Recipe for Banana Brownies (with Quick Peanut Butter Honey Icing)

Banana Crumb Cake

Homestead Banana Bread

New Orleans Style Flavor Without the Wait

Anyone who has ever taken an early morning stroll through the French Market in New Orleans knows that a beloved beignet from Café du Monde is a necessary stop. Traditional French beignets rely on a yeast mixture, a large mixing bowl, a dough hook attachment, and hours of patience while the dough proofs in a warm place. Now, that’s all fine and dandy for a slow weekend or a special occasion like Mardi Gras, but sometimes you just want that sweet sugar coating and a hot pastry fast.

This recipe turns standard crescent dough into an incredibly fluffy beignet that puffs up perfectly the second it hits the hot oil! To give them a bit of extra flair, we are splitting the batch down the middle with two incredible fillings: a velvety chocolate ganache made from real chocolate chips and a tangy raspberry cream cheese mixture. It gives you that classic chocolate version flavor profile without the hassle of making a traditional buttermilk beignet recipe from scratch.

Cinnamony Stuffed French Toast Sticks is another recipe that’s similar to this one and just as tasty! 

Ingredients You’ll Need For This Beignet Recipe

• Crescent roll dough sheet
• Vegetable oil 
• Powdered sugar
• Semi-sweet chocolate chips
• Heavy cream
• Vanilla extract
• Salt
• Raspberry preserves
• Cream cheese, softened
• Lemon juice

How to Make Raspberry & Chocolate Beignets

1. Prep the Dough

Unroll your crescent dough sheet onto a lightly floured surface. If you are using standard crescent rolls instead of a seamless sheet, gently press the seams together with your fingers. Cut the dough into 8 even squares.

2. Whip Up the Fillings

For the chocolate side, heat your heavy cream in a small bowl until steaming, pour it over your chocolate chips, and let it sit for a minute before stirring into a smooth chocolate ganache. Mix in the vanilla and a pinch of salt. In a separate large bowl, stir together the raspberry preserves, softened cream cheese, and lemon juice until smooth.

3. Fill and Seal

Place a small spoonful of the chocolate filling in the center of four dough squares. Put a spoonful of the raspberry mixture in the center of the remaining four squares. Fold each square over into a rectangle or triangle, pressing the edges down firmly to seal the fillings inside completely.

4. Fry Until Golden

Carefully lower the filled dough into your preheated hot oil. Fry for about 1-2 minutes per side, turning them over once you see each side of each beignet turn a beautiful golden brown.

5. Drain and Dust

Use a slotted spoon to remove the hot pastries from the skillet and let them drain beignets on a plate lined with paper towels. While they are still piping hot, dust them generously with a heavy coating of confectioners’ sugar and serve immediately! If you really want to get creative, add some buttermilk syrup!

Raspberry & Chocolate Beignets FAQs

Similar Recipes

If you love desserts that use plenty of rich chocolate, you should try my 5-minute S’mores brownies, or check out my homemade toaster strudels for another warm and crispy dessert/breakfast staple.

If you tried these quick chocolate and raspberry beignets at home, please leave a star rating on the recipe card and let me know how they turned out for y’all in the comments below!

What Makes This Frozen Lemonade So Good

There are three things that separate a great frozen lemonade from a watery, icy, forgettable one.

First: fresh lemon juice. Please don’t reach for the bottled stuff here. About 4 to 5 lemons gives you a full cup of bright, zippy juice, and that freshness is what makes this taste genuinely homemade. Pro tip: roll your lemons firmly on the counter before slicing. It loosens up the juice and makes squeezing a whole lot easier.

Second: slightly softened ice cream. Let it sit on the counter for 5 to 10 minutes before it goes into the blender. This is the difference between thick and creamy and a chunky, uneven mess. Don’t skip it.

Third: a pinch of salt. It sounds small, but it rounds out the sweetness and makes the lemon flavor pop. Small detail, big payoff.

If you want to keep the lemonade theme going without the ice cream, our Sugar-Free Peach Lemonade is just two ingredients and one of the most refreshing things on this whole site. And our Watermelonade, blended watermelon with honey and lime, is basically summer in a glass. make this baked beans and beef casserole? I know I am!

Ingredients

• 2½ cups good-quality vanilla ice cream, slightly softened
• 1 cup fresh lemon juice (about 4 to 5 lemons)
• ¾ cup granulated sugar
• 1½ cups ice
• 2 to 4 tablespoons cold water, as needed for blending
• Pinch of salt

On the ice cream: Use the richest, creamiest vanilla you can find. A premium brand with a high butterfat content will give you that smooth, indulgent texture that makes this feel like it came from a restaurant instead of your blender.

How to Make Copycat Chick-fil-A Creamy Frozen Lemonade

Step 1: Add the lemon juice, sugar, and salt to your blender. Blend briefly, just 10 to 15 seconds, until the sugar is mostly dissolved.

Step 2: Add the softened ice cream and ice. Blend on high until completely smooth and thick, stopping once or twice to scrape down the sides.

Step 3: If the mixture is too thick to blend smoothly, add cold water one tablespoon at a time until it reaches a thick, milkshake-like consistency. You want it pourable but still substantial.

Step 4: Taste it. Want more sweetness? Add a pinch more sugar. Want more pucker? Add a splash more lemon juice. Blend briefly and taste again.

Step 5: Pour into two large chilled glasses and serve immediately.

Frequently Asked Questions

More Summer Drinks to Try

If this frozen lemonade has you in a summer drink mood, here are a few more favorites worth keeping in rotation:

• Old-Fashioned Lemonade — the classic, made right with a simple syrup
• Party Punch, the one to make when company’s coming
• Old-Fashioned Lemonade, the classic made right with a proper simple syrup
• Sugar-Free Peach Lemonade, two ingredients and unbelievably good
• Watermelonade, blended watermelon with honey and lime
• Southern Sweet Tea, the other Southern essential
• Hawaiian Iced Tea Punch, a fruity and tropical crowd-pleaser
• Tropical Pink Mocktail, three ingredients and a gorgeous color everyone loves

Baked Beans That Taste Like The Main Meal

In the South, we love to add our own spin to traditional recipes. Today, we’re talking about baked beans. Now, if you head to the UK, you’ll regularly get a small side serving of baked beans with breakfast. But this easy recipe for Southern baked beans with ground beef is a delicious main dish around here.

It’s one of the easiest Southern meals to make, as all you have to do is stir the ingredients together in a bowl. You can use a skillet or a 9×13 pan if you like. So, what ingredients do we combine to make baked beans? Besides the baked beans and ground beef, we’ve got navy beans, onion, and flavorful seasonings like barbecue sauce, mustard, and Worcestershire sauce. This gives the baked beans a really delicious barbecue flavor that will have you wanting seconds!

Once you mix the ingredients, pop them into a baking dish, add a layer of bacon strips, and bake! It will be ready in under an hour. Now, I’ve included some serving suggestions below, but seeing as this is a Southern baked beans recipe, you can’t go wrong with a serving of homemade cornbread.

Alright, who’s ready to get baking and make this baked beans and beef casserole? I know I am!

Ingredients You’ll Need For This Baked Beans Recipe

• Baked beans
• Navy beans (or bean of your choice)
• Ground beef 
• Small onion
• Barbecue sauce
• Worcestershire sauce
• Yellow mustard
• Salt
• Black pepper
• Turkey bacon

“Thanks for the delicious supper!”

“I made this tonight with hot water cornbread and hub loved it and asked me to fix it again soon. Thanks for our delicious supper!”

How to Make Baked Beans With Ground Beef

1. Prep the Base

Preheat your oven to 350°F and spray a standard 9×13 baking dish or a large cast-iron skillet with nonstick cooking spray. If you haven’t already, brown your pound of ground beef over medium-high heat in a large skillet, draining away all the excess grease.

2. Mix the Ingredients

In a large bowl, combine your undrained baked beans, undrained navy beans, and the cooked beef. Toss in your finely chopped onion, followed by the cup of BBQ sauce, Worcestershire sauce, yellow mustard, salt, and black pepper.

3. Stir Well

Give the whole mixture a good stir until the seasonings are completely incorporated and the beef is distributed evenly throughout the beans.

4. Top With Bacon

Pour the mixture into your prepared casserole dish. Take your slices of bacon and lay them flat across the top of the beans. As it bakes, the bacon fat will melt down into the casserole, infusing everything with a rich, smoky depth.

5. Bake 

Place the dish uncovered into the oven and bake for 45 to 60 minutes. You’ll know it’s ready when the edges are bubbling fiercely, the center is set, and the bacon on top is cooked through and crisp. Let it rest for a few minutes before serving it up alongside a hot pan of homemade cornbread or soft, homemade dinner rolls!

Baked Beans With Ground Beef FAQs

Similar Recipes

Beans are an incredibly versatile ingredient, and you can use them to make other delicious recipes like this 3 Bean Salad With Dressing or these simple Craving Beans!

Let me know what you’re having these baked beans with in the comments below!

Pulled Pork That Isn’t Dry or Greasy

Today I’m going to show you how to make the juicy kind of pulled pork we get in barbecue places around my home, but instead of smoking it (because I can think of a few things I’d rather do than stand over a fire in this heat), we’re gonna cook it overnight in our slow cooker!

This crock pot pulled pork recipe, made Southern-style, is pretty much heaven on a bun as far as I’m concerned, and it seems every region has its own way of doing it. I also wouldn’t turn it down if a little bit of clear, mild vinegar sauce were added, or perhaps some of our sensational Alabama white barbecue sauce! 

This is the best pulled pork sandwich recipe and the perfect dish to make in advance for a busy weekend, potluck, or game day (psst: if you’re vegetarian, or cooking for one, my smoky Jackfruit BBQ recipe is just as good!). Let it cook overnight, make the sauce, and then keep the pork in the slow cooker on warm until you’re ready to serve the main dish.

Now get out those crockpots and let’s make the best slow cooker pulled pork!

Ingredients You’ll Need For This Crock Pot Pulled Pork Recipe

• Pork roast
• Salt
• Black pepper
• Cider vinegar
• Brown sugar
• Hot sauce
• Red pepper flakes

“Y’all…I am SALIVATING!”

“I rarely comment on things like this, but y’all are MY PEOPLE! – Emma”

How to Make Crock Pot Pulled Pork

1. Season the Meat

Take your pork roast out of its packaging and pat it dry with a paper towel. Place it fat-side up directly into your slow cooker. Season the top and sides generously with your salt and black pepper.

2. The Long, Slow Simmer

Pour the apple cider vinegar around the sides of the pork roast (not right on top, so you don’t wash off your salt and pepper). Place the lid tightly on the crock pot and set it to low for 12 hours. I highly recommend letting it run overnight so you wake up to a house smelling like a backyard barbecue!

3. Shred and Separate

Once the timer is up, carefully lift the pork out of the cooker and place it onto a large baking sheet or cutting board. Using two forks, shred the meat into bite-sized pieces. Because it was cooked for so long, it will practically fall apart on its own.

4. Build the Glaze

Carefully pour all the remaining cooking liquids out of the slow cooker. Reserve 2 cups of that liquid and discard the rest. In a medium bowl, mix those 2 cups of liquid with the brown sugar, hot sauce, and crushed red pepper flakes, stirring well until the sugar completely dissolves.

5. Toss and Serve

Return your beautiful shredded pork to the empty slow cooker. Pour your spiced glaze evenly over the meat and toss it all together so every piece gets coated. Turn the pot to the “warm” setting until you’re ready to assemble your pork sandwiches on soft rolls or those extra cheeseburger slider buns!

Crock Pot Pulled Pork FAQs

Similar Recipes

My favorite thing about this recipe is just how tender the pork is. If you’re dyin’ for more juicy recipes, you might also like this roasted pork tenderloin, or if you want a mini version of these sandwiches, check out my pulled pork sliders!

If you loved this tender crock pot pulled pork recipe, please leave a review, let me know in the comments how y’all fared!

Your New Favorite Ribs Recipe (No Grill Required!)

Y’all, I love me some ribs, always have. Growing up, finding out we had ribs meant we were having a feast! I’ve made them every which way, from my tender crock pot beef ribs to this recipe. And to this day there is something about a big rack of them that just makes the day extra special.

These BBQ ribs in the oven with veggies are made all in one pan, without having to stand over a hot grill. Intrigued? In about 3 hours you’ll have slow-cooked, fall-off-the-bone tender country-style beef ribs coated in a thick layer of of legendary Stubbs Sweet Honey and Spice Bar-B-Q sauce, served alongside the just-as-tender seasonal roasted vegetables of your choice. Mmm, mmm!

Now, I have always made my ribs in the oven (try my easy baby back ribs for another great recipe!). With a little know-how, it’s easy to mimic the taste of the grill. It seriously couldn’t be easier to make. You’re in for a treat!

Recipe Ingredients

• Country-style beef ribs
• Stubb’s Sweet Honey & Spice Bar-B-Q Sauce
• Stubb’s Bar-B-Q Spice Rub (or kosher salt)
• Veggies of your choice

1. Brush & Wrap Your Ribs

Begin by placing the entire rack of ribs on a large piece of aluminum foil and brushing it with Bar-B-Q sauce.

Wrap the ribs up well in the tin foil and place them on a baking sheet.

4. Add Seasoning & Sauce

Drizzle the veggies with olive oil and sprinkle them with the seasoning of your choice.

I like to use Stubb’s Bar-B-Q rub because it complements the sauce on the ribs perfectly, but you can also just give them a nice sprinkling of kosher salt.

Give the ribs another generous brushing of Bar-B-Q sauce.

5. Bake

Arrange veggies around them and return to the oven for one more hour or until veggies reach your desired tenderness.

This allows the sauce to really thicken and stick to that delicious rib meat.

And this deliciousness is your final product. Enjoy!

What to Serve with BBQ Ribs & Veggies

I love to serve these ribs with Oven-Baked Mac and Cheese or some Baked Corn on the Cob With Herb Butter. You could also whip up a refreshing Summer Corn Salad, or simple Roast Asparagus. Let’s not forget classic Homemade Mashed Potatoes and a skillet of Dixie Cornbread!

Storage

Store the oven-baked ribs in an airtight container in the fridge for up to 4 days. To reheat them, wrap them in foil or parchment paper and place them in a 300°F oven until heated through. If you have leftover BBQ sauce, slather that on before serving.

To freeze the baked ribs, wrap them in foil and place them in a freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge before reheating as above.

BBQ Ribs in Oven With Veggies FAQs

If you loved these ribs as much as I do, I’d appreciate it if you could leave a rating and comment below!

For more information on Stubb’s line of Bar-B-Q Sauces and Seasonings, please click here.

This post was generously sponsored by my friends at Stubb’s. Special thanks to them for supporting Southern Plate and helping me bring you more free recipes! All opinions are my own.

Wanna really knock people’s socks off at the next cookout? Pair this side with my crispy, juicy smash burgers!

Ingredients You’ll Need 

• Cabbage
• Carrots
• Bell pepper
• Onion
• Mayo
• Sugar
• Apple cider vinegar
• Celery seeds
• Salt
• Pepper
• Dijon mustard

How to Make the Best Coleslaw

1. Prep the Veggies

Clean your medium green cabbage and slice it into thin shreds. Grate your medium carrots using the large holes of a box grater, and finely dice your green bell pepper. Grate the onion last so you catch all those flavorful juices. Toss them all together in a large bowl.

2. Whisk the Dressing

In a separate medium bowl, combine your mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seeds, salt, and black pepper. Whisk vigorously until the sugar is mostly dissolved and the mixture is entirely smooth.

3. Toss and Combine

Pour the creamy dressing over your cabbage mixture. Use a large spoon or a set of tongs to stir everything well, ensuring every piece of vegetable is evenly coated.

4. Time to Chill

Cover the bowl tightly or transfer the mixture to an airtight container. Pop it into the fridge for 3 to 4 hours before serving. Give it one more good stir right before it hits the table to redistribute the dressing!

Coleslaw FAQs

Similar Recipes

If you’re gathering folks around the table and need a few more side dishes to round out the plate, I’ve got a couple of family favorites for you. My basil corn is always a safe bet when you want something warm and buttery, or you can mix up a batch of burger slaw for some condiment variety. I also love having this and a second side of baked beans with ground beef.

If you’re lovin’ this homemade coleslaw, please leave a review and let me know what you liked most about it in the comments!

The Secret to Those Crispy, Lacy Edges

If you’ve ever wondered why diner burgers and stand hot dogs taste so dang good, it all comes down to the crust. The goal here isn’t a thick, fat slab of meat that takes twenty minutes to cook through. Instead, we’re forcing the beef to cross paths with a screaming hot cast-iron skillet, creating an instant sear that locks every drop of flavor into an incredibly thin patty.

Then it’s just stacking these thin patties two-at-a-time and adding condiment to keep everything together on a squishy, butter-toasted bun! I like to keep my toppings classic with some crisp lettuce, sweet onion, and a quick homemade burger sauce.

And to wash it all down, I recommend a glass of this perfect Arnold Palmer! Now, on to the cookin’.

Ingredients You’ll Need For Your Smash Burgers

• Ground beef (80/20)
• Hamburger buns (soft brioche or potato buns)
• Salt
• Black pepper
• Thinly sliced onion (optional)
• Tomatoes (optional)

For the Simple Burger Sauce:

• Mayonnaise
• Ketchup
• Yellow mustard
• Finely chopped pickles or relish
• Garlic powder
• Paprika

How to Make Smash Burgers

1. Shape the Beef

Divide your one pound of 80/20 ground beef into 8 loosely packed balls. Do not compact or overwork the meat. Keeping them loose is what creates those signature lacy, craggy edges when you press them down.

2. Crank Up the Heat

Place a heavy cast-iron skillet or a flat-top hot griddle over medium-high heat. Let it heat up for a few minutes until it is completely smoking hot.

3. The Big Smash

Place 2–3 beef balls onto the hot cooking surface. Immediately place a square of parchment paper over a ball (this keeps your tool from sticking) and press firmly using a heavy metal spatula or a dedicated burger press. Smash it until it is a very thin patty. Season generously with kosher salt and black pepper.

4. Sear and Flip

Let the thin patties cook on the first side for a couple of minutes until the edges are deeply browned and crispy. Use the sharp edge of your heavy metal spatula to scrape completely underneath the crust, ensuring you don’t leave any flavor behind.

5. Toast and Assemble

Whisk your simple burger sauce ingredients together in a small bowl until smooth. Toast your potato buns lightly on the remaining burger grease for a few seconds until golden. Spread a generous layer of sauce on the toasted bun, stack two juicy smash burger patties together, and add your favorite toppings like fresh onion, tomato, fresh homemade coleslaw, or dill pickle slices. 

Serve immediately while hot and crispy! Personally, I think these pair great with a batch of Mac and Cheese Balls, but you can’t go wrong with French Fries or some coleslaw if you wanna go lighter on the side.

Smash Burger FAQs

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I’m gonna go out on a limb and say if you’re reading this, burgers are in your top 5 favorite foods. Check out my Southern Grilled Cheesburgers for some tang, or use this Cheeseburger Sliders recipe if you need ideas for an easy appetizer.

Once you’re done savoring your smash burger, please leave a review and comment on what you thought about this recipe below!