Come and Get It: BBQ Ribs, Beets and Fresh Bread with Jam


Although this meal has lots of steps, it is worth every mouthful!

Come and Get It: Ribs, Beets and Fresh Bread with Jam

Course Main Course
Cuisine American
Keyword Beets, Bread, Ribs


  • 1 rack baby back ribs trimmed as needed
  • 1 bottle barbecue sauce We like Bulls Eye Original or Stubbs Spicy.
  • 4-6 beets medium sized
  • 1 container feta cheese crumbles
  • 1 tbsp balsamic vinegar Get the best you can! We love the Saratoga Olive Oil Co. Denissimo Balsamico
  • 1 loaf fresh bread
  • 1 cup raspberry jam slightly warm


  1. Rinse the rack of ribs in warm water. Cut each rib apart into individual rib sections.

    Pre-heat the oven to 400°

    Homeschool Christian Mom recommends separating the rib into individual pieces.
  2. A quick parboil gets rid of some of the fat! Leave them for 5 minutes in boiling water, remove them to dry on paper towels and then coat them thoroughly with barbecue sauce.

    Homeschool Christian Mom recommends a quick parboil
  3. Coat a baking sheet with non-stick foil. Set the ribs meat side up. Using a basting brush, coat the top of each rib liberally with more barbecue sauce.

    Homeschool Christian Mom recommends lining a baking pan with non-stick foil, setting each rib meat side up and then slathering on some more barbecue sauce.
  4. Cook in oven for 15 minutes. Remove from oven and add more barbecue sauce to each rib. Reduce oven temperature to 350° Cook for an additional 15 to 20 minutes until barbecue sauce is carmalized and slightly dry looking. See image. 

Bread: Buy a loaf of fresh bakery bread or begin by 2 pm for a 6 pm dinner.

  1. Beets: Roast medium beets in hot oven (450°) for 75 minutes or until tender. Let cool. Peel off blackened skin and then dice. Serve with a good balsamic vinegar (we like Saratoga Olive Oil Denisimo Balsamico) and feta cheese crumbles. Delicious!

Recipe Notes

Homemade Bread would need to be started by 2 pm for a 6 pm dinner: 1 1/3 cup water, 3 tbsp margarine, 3 3/4 cup flour, 3 tbsp sugar, 1 1/2 tsp salt and 2 1/4 tsp active dry yeast. 

The raspberry jam I used was homemade as well. A good substitute would be Smuckers seedless raspberry jelly.


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