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BBQ Ribs, Collards & Cornbread

These BBQ Ribs, Collards & Cornbread bring together classic Southern flavors in a hearty, comforting meal. Tender, smoky ribs are basted with tangy BBQ sauce, while collard greens are sautéed with savory bacon bits and a splash of red wine vinegar for a rich, slightly tangy bite. Served alongside warm, golden cornbread, this dish is the ultimate balance of sweet, smoky, and savory.

30 min

Prep Time

30 min

Total Time

30 min

Servings

8

Ingredients

Pantry

  • 1 box Cornbread Mix (optional)

  • 1 tbs Red Wine Vinegar

Fridge and Freezer

  • ⅓ cup Milk (optional)

  • 1 cup BBQ Sauce

  • ½ cup Bacon Bits

  • 1 Onion

  • 1 bunch Collard Greens

  • 1 rack Fully Cooked Pork Ribs

  • 1 Egg (optional)

Directions

  1. Wash hands with soap and water. Wash and dry collards, then remove stems and chop.

  2. For gluten-free, skip to step 3. Preheat the oven and make cornbread according to package instructions.

  3. Heat ribs according to package instructions. Baste with BBQ sauce and set aside, keeping warm.

  4. Heat a little oil in a large skillet over medium high heat. Warm the bacon bits until they start to sizzle, then add collards. Cook, stirring occasionally, adding a splash of water if the pan seems dry. Season with salt and pepper. When collards are softened, remove from heat and stir in vinegar.

  5. Serve ribs with cornbread (if using) and collards on the side. This recipe makes 8 servings. Refrigerate leftovers within 2 hours.

*Omit cornbread to make portions gluten or egg-free.

*Use a milk alternative to make this recipe dairy-free.

*Check packaged foods for allergens.

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