Get ready for a mouthwatering barbecue spread that brings together all the classic fixings. Tender, sticky baby back ribs are wrapped in foil and cooked until they fall off the bone, while juicy chicken cutlets get a simple seasoning and a quick sear. On the side, fluffy cornbread bakes up golden and sweet-perfect for soaking up any extra sauce.
This meal is designed for flexibility: fire up the grill for that authentic smoky flavor or keep things easy on the stovetop and oven. Either way, you’ll have a hearty, satisfying dinner that tastes like summer.
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Recipe details
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Ingredients
Instructions
- Preheat your grill to medium-high heat or preheat the oven to 375°F.
- For the ribs: Remove the ribs from the package and reserve any extra sauce. Place the ribs on a large piece of foil lightly brushed with oil. Brush the tops of the ribs with the reserved sauce. Fold the foil tightly around the ribs to create a sealed packet.
- Grill method: Place the foil packet on the grill grates, close the lid and cook until the ribs are warmed through and tender, about 20-25 minutes. Oven method: Place the foil packet on a baking sheet and bake until warmed through and the edges are lightly caramelized, 22-25 minutes.
- Carefully open the foil packet (watch for steam). Remove the ribs and cut between the bones into individual portions. Drizzle with any sauce remaining in the foil packet.
- For the chicken: Pat the chicken cutlets dry with paper towels. Season generously with salt and pepper or your favorite spice blend.
- Grill method: Place the chicken on oiled grill grates and cook until browned and cooked through, about 3-5 minutes per side (grill times may vary). Stovetop method: Heat a drizzle of olive oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, 3-5 minutes per side. Let the chicken rest for a few minutes, then slice.
- For the cornbread: If baking, keep the oven at 375°F. Separate the cornbread swirls into 6 rounds (do not unroll). Place each round into a greased muffin cup. Bake until golden brown, 13-17 minutes. Serve warm or bake ahead and reheat briefly in the microwave.
Recipe Tips
For extra flavor, brush the chicken with a little barbecue sauce during the last minute of cooking.
Let the ribs rest in the foil packet for 5 minutes before opening to keep them moist.
If you don’t have a grill, the stovetop and oven methods work just as well-no compromise on taste.
FAQ
Can I use bone-in chicken instead of cutlets?
Yes, but cooking times will be longer. Bone-in chicken may need 10-15 minutes per side, depending on thickness. Always check for an internal temperature of 165°F.
How do I reheat leftover ribs?
Wrap leftover ribs in foil and warm in a 300°F oven for about 10-15 minutes or microwave in short bursts until heated through.
Can I make the cornbread from scratch instead of using swirls?
Absolutely! Use your favorite cornbread recipe or mix. Adjust baking time as needed.
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