Easy Sheet-Pan BBQ Beef Ribs & Veggies

Ingredients

• 1 rack Swift Beef Back Ribs, about 3–4 lbs
• 1 lb baby potatoes, halved
• 2 bell peppers, cut into chunks
• 1 red onion, cut into wedges
• 2 ears corn, cut into rounds or thirds
• ½ cup BBQ sauce, plus more as needed
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper, to taste
• Optional: chopped fresh parsley or green onions, for serving

Directions

1. Preheat the oven. Preheat oven to 300°F. Line a large rimmed sheet pan with foil for easy cleanup.
2. Season the ribs. Pat the beef back ribs dry. Season generously all over with smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the ribs on the prepared sheet pan and cover tightly with foil.
3. Give the ribs a head start. Bake, covered, for about 2 hours.
4. Add the potatoes. Toss the potatoes with olive oil and season with salt and pepper. Carefully remove the foil from the ribs and arrange the potatoes around them. Return the pan to the oven, uncovered, and cook for 35–40 minutes.
5. Add the remaining vegetables. Add the bell peppers, red onion, and corn to the sheet pan. Brush the ribs generously with BBQ sauce.
6. Finish cooking. Continue cooking for another 30–40 minutes, brushing the ribs with additional BBQ sauce toward the end. Cook until the beef is deeply tender, the meat has pulled back noticeably from the bones, and a probe or knife slides easily into the meat. For especially tender ribs, the internal temperature may reach approximately 195–205°F.
7. Caramelize and serve. Brush the ribs with a final layer of BBQ sauce. Broil for 2–3 minutes, watching closely, until the sauce is sticky and caramelized. Garnish with chopped parsley or green onions, if desired, and serve with the roasted vegetables.