Sheet Pan Ribs with Chili Cheese Corn

The Culinary Center of Kansas City will conduct two cooking demonstrations—Sheet Pan Suppers and Make-Ahead Magic—sponsored by American Family Insurance at 11 a.m. and 1 p.m. on Feb. 24 during the 2018 Western Farm Show to be held Feb. 23 to 25 at the American Royal in Kansas City. For more information about all of the show’s attractions, including the latest farming and ranching equipment, low-stress livestock demonstration, Health & Safety Roundup and more, visit

For the ribs:

1 1/2 teaspoons paprika

2 teaspoons onion powder

2 teaspoons garlic powder

1 tablespoon dark brown sugar

1 tablespoon kosher salt

½ teaspoon freshly ground black pepper

1 1/2 teaspoons ground cumin

1 1/2 teaspoons chili powder

2 racks beef back ribs

For the corn:

4 ears corn, cleaned of husks and silks

2 tablespoons unsalted butter

1/4 cup Asiago cheese, grated

2 teaspoons chili, seeded, finely chopped (jalapeno, green chili or other chili depending on your tastes)

ground black pepper to taste

For the sauce:

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1 cup mustard

¼ cup honey

¼ cup dark brown sugar

Hot sauce to taste

1. Preheat oven to 300 degrees F. Line a baking sheet with foil. 

2. Make a rib rub by stirring together the brown sugar, salt, pepper, cumin, paprika, onion powder, garlic powder and chili powder.   

3. Prepare the corn by rubbing each ear with butter and then wrap in aluminum foil, individually. 

4. Prepare the ribs by removing the “silver skin” (the thin membrane) from the back of the racks, trimming off any excess fat. Put the racks on the pan and rub the spice mixture into them. Roast in the top half of your oven for about 2 hours, or until meat is easily shredded from the bone. When the ribs have about 25 minutes left, transfer the corn to the oven and roast until fork-tender.

5. While the corn and ribs are cooking:

• In a bowl, add the cheese and chili and season with pepper. Spread the cheese mixture on a plate.

• Make a sauce by mixing, in a small bowl, the mustard, honey, brown sugar, vinegar and hot sauce.

6. When corn is done, immediately take the foil off and roll it in the cheese mixture. Transfer ribs to a cutting board and cut between the bones. Serve with the sauce on the side and the corn. Makes 4 servings.