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Hickory Smoked BBQ w/ Roasted Sweet Potatoes & Corn
PREP TIME
30 mins
COOK TIME
100 mins
SERVING SIZE
2
![](https://salescenter.seaboardfoods.com/SharedDocuments/Hickory_Smoked_BBQ_Ribs.jpg)
What You’ll Need
- 1 rack Prairie Fresh® Signature Hickory Smoked BBQ ribs
- 1 large sweet potato (or 2 small)
- 1 tablespoon avocado oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked pepper
- ½ teaspoon ground chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 2 ears of corn, shucked
- 2 tablespoons of butter
Directions
- Preheat oven to 350 F.
- Remove Prairie Fresh® Signature pre-seasoned ribs from plastic packaging. Lay on a baking sheet prepped with tin foil. Tightly wrap ribs in foil.
- Cook ribs for 90 minutes.
- While ribs cook, chop sweet potatoes into ½-inch cubes. Place sweet potato cubes on one half of a second foil-lined baking sheet and drizzle with avocado oil.
- Mix dry ingredients and sprinkle half of the mixture on the potatoes. Reserve the other half of seasonings for the corn.
- Tear two individual pieces of tin foil and place one ear of shucked corn on each piece of foil.
- Coat each ear with butter (roughly 1 tablespoon per ear of corn). Then sprinkle corn with remaining dry seasonings.
- Fold up each ear of corn in its tin foil and place on the second half of the foil-lined sheet alongside the sweet potatoes.
- When ribs have 30 minutes left in cooking, add the second sheet of sweet potatoes and corn to the oven.
- Flip sweet potatoes with 15 minutes remaining.
- Remove foil from ribs and cook for an additional 5-10 minutes to brown. Cook ribs to a minimum internal temperature of 185 F as measured with a food thermometer.
- While ribs finish baking, test potatoes for desired tenderness with a fork, then remove both potatoes and corn.
- Remove ribs once browned.
- Let rest for 5 minutes. Serve and enjoy!
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