By Bring Southern BBQ Trio : Collard Greens, Mac and Cheese, Grilled Baby Back Ribs to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Southern BBQ Trio : Collard Greens, Mac and Cheese, Grilled Baby Back Ribs captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Southern BBQ Trio : Collard Greens, Mac and Cheese, Grilled Baby Back Ribs becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 racks baby back ribs
1/4 cup brown sugar
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
2 cups BBQ sauce (store-bought or homemade)
PREPARATION STEPS
Preheat oven to 150°C (300°F).
Mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper in a bowl.
Rub the spice mixture generously over the ribs.
Wrap the ribs in aluminum foil and bake for 2.5-3 hours until tender.
Preheat grill to medium heat. Brush the ribs with BBQ sauce and grill for 5-10 minutes, turning and basting with more sauce, until caramelized and sticky.
Collard Greens
Ingredients:
1 large bunch collard greens, washed, trimmed, and chopped
4 slices of bacon or 1 smoked turkey leg
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 tbsp apple cider vinegar
Salt and pepper to taste
Instructions:
Cook bacon in a large pot until crispy; remove and set aside, leaving the drippings. (If using smoked turkey, sear it in the pot.)
Sauté onion and garlic in the drippings until softened.
Add collard greens, chicken broth, and vinegar; bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until tender.
Season with salt and pepper. Add the bacon back in before serving.
Mac and Cheese
Ingredients:
2 cups elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper to taste
1/2 cup breadcrumbs (optional, for topping)
1/4 cup grated Parmesan (optional, for topping)
2 tbsp melted butter (optional, for topping)
Instructions:
Cook macaroni according to package instructions; drain and set aside.
Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1-2 minutes.
Gradually add milk, stirring until thickened.
Stir in cheese until melted and smooth.
Mix the cheese sauce with cooked macaroni. Optional: Transfer to a baking dish, top with breadcrumbs mixed with Parmesan and melted butter, and bake at 180°C (350°F) for 15-20 minutes until golden.
Serve Together:
Plate the grilled baby back ribs alongside the creamy mac and cheese and tender collard greens.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
