Smoky BBQ Ribs & Twisted Chili Cornbread Skillet
Find the best BBQ ribs recipe with a twist inspired by famous smokehouse dinner classics and a tangy chili cornbread skillet. This easy copycat recipe will make you feel like you're dining out at your favorite street-food joint!
Allergens
Contains gluten, dairy, and eggs.
Ingredients
- 2 lbs pork spare ribs, cut into individual ribs
- 1 ½ cups BBQ sauce (your favorite brand or homemade)
- 3 cups buttermilk cornbread mix
- 1 cup chili con carne
- ¾ cup shredded cheddar cheese
- 1 large egg
- ¼ cup vegetable oil
Instructions
- In a large bowl, combine the ribs and BBQ sauce. Mix well and let marinate for at least 30 minutes.
- Preheat your grill or oven to 350°F (175°C).
- Grease a 12 inch skillet or baking dish and set aside.
- In another bowl, combine the cornbread mix, egg, and ½ cup of water until well mixed. Add more water if needed for desired consistency.
- Spread half of the cornbread batter evenly onto the prepared skillet, creating a base layer.
- Top the cornbread layer with chili con carne, spreading it out evenly over the cornbread base.
- Arrange the marinated ribs on top of the chili layer in a single layer.
- Sprinkle shredded cheddar cheese over the ribs.
- Pour the remaining cornbread batter over the cheese, spreading it evenly to cover everything.
- Bake for 35 40 minutes or grill with indirect heat until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Chef’s Insight
For added smokiness, use hickory wood chips while grilling.
Notes
This dish is a crowd-pleaser, perfect for entertaining or family gatherings.