Blackened Ribs and Caramelized Carrots (made on a sheet pan!)
These oven-roasted blackened ribs are coated in a smoky homemade spice rub and roasted until fall-off-the-bone tender. Carrots roast alongside the ribs toward the end, soaking up all the flavorful pan juices, and a drizzle of honey finishes everything with a lightly sweet, caramelized glaze.
Ingredients
- 1 rack pork back ribs
- 2 teaspoons smoked paprika
- ½ teaspoon EACH: onion powder, garlic powder, oregano, black pepper, and sea salt
- ¼ - ½ teaspoon cayenne powder, depending on how spicy you like it
- 2 lb carrots, cut into quarters
- 1 teaspoon oil
- 2 tablespoons honey
Instructions
- Turn your oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and place the ribs on top.1 rack pork back ribs
- In a small bowl, mix the smoked paprika, onion powder, garlic powder, oregano, black pepper, sea salt, and cayenne powder.2 teaspoons smoked paprika, ½ teaspoon EACH: onion powder, garlic powder, oregano, black pepper, and sea salt, ¼ - ½ teaspoon cayenne powder
- Sprinkle the spices over both sides of the ribs and rub them into the meat. Cover the baking sheet with aluminum foil and put it in your oven for 1 hour and 40 minutes.
- Toss the carrots with the oil and add them to the baking sheet. Return the baking sheet to the oven uncovered for 15 minutes.2 lb carrots, 1 teaspoon oil
- Drizzle the honey over the carrots and ribs and broil for 5 minutes.2 tablespoons honey
Serving: 1 serving = ¼ of the recipe, Calories: 458kcal, Carbohydrates: 32g, Protein: 29g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 282mg, Potassium: 1116mg, Fiber: 7g, Sugar: 20g, Vitamin A: 38464IU, Vitamin C: 14mg, Calcium: 126mg, Iron: 2mg