BBQ Baby Back Ribs
with Chili Lime Corn Salad & Jalapeño Cheddar Biscuit Bombs
- Milk
- Eggs
Looking for an excuse to serve up one epic barbecue-night? Here, we send you all the fixin’s so you can make sticky, saucy baby back ribs dusted with ancho chili spices, loaded gooey cheddar and jalapeño biscuits, and our easy riff on charred street corn. Licking your fingers already? We won’t judge.
Ingredients
½ cup
Cheddar Cheese
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
2 teaspoon
Ancho Chili Powder
1 unit
Jalapeño
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Tomato
1 unit
Lime
2 unit
Scallions
¼ ounce
Cilantro
1 unit
BBQ Baby Back Ribs
1 unit
Corn
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 400 degrees. Line a baking sheet with foil. Wash and dry produce. • Remove ribs* from package and place on prepared sheet. Top ribs with any remaining sauce from package, then sprinkle with half the chili powder (you’ll use the rest later). Top ribs with a second sheet of foil; crimp edges of foil to create a packet. • Mince jalapeño, removing ribs and seeds for less heat. • Place 3 TBSP butter (6 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. • In a separate small bowl, combine half the melted butter with cream cheese, half the cheddar (you’ll use the rest later), and up to half the jalapeño to taste.
• Remove biscuits from package. Using a rolling pin, roll out each biscuit into a 3-inch round. • Divide cheddar filling among biscuits. Using your fingers, fold over biscuits and pinch to close. Gently roll each stuffed biscuit into a ball. • Place close together seam sides down on a second lightly oiled baking sheet.
• Place sheet with ribs on middle rack; place sheet with biscuits on top rack. • Bake until ribs are warmed through and biscuits are golden and puffed, 15-18 minutes. • Keep ribs covered until ready to serve. • Remove sheet with biscuits from oven; drizzle with remaining melted butter, then sprinkle with remaining cheddar and remaining jalapeño to taste. • Return biscuits to top rack until dough is cooked through and cheese has melted, 2-3 minutes more. (It’s OK if some cheese oozes out.)
• Meanwhile, drain corn; pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add corn and remaining chili powder; cook, stirring occasionally, until corn is charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Transfer to a large bowl. Set aside to cool. TIP: To help your corn cool down quicker, refrigerate until ready to use in step 5.
• Dice tomatoes. Trim and thinly slice scallions. Roughly chop cilantro. Zest and quarter lime. • Once charred corn has cooled to room temperature (or colder), stir in tomatoes, scallions, smoky red pepper crema, half the mayonnaise (all for 4 servings), half the cilantro, a squeeze of lime juice, and lime zest to taste. Season generously with salt and pepper.
• Carefully remove and discard foil from ribs. Transfer ribs to a cutting board and cut into individual pieces. • Garnish corn salad with remaining cilantro. Serve with biscuit bombs and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the BBQ sauce, calling it delicious with a nice smokiness and spice; some found it too sweet or vinegary.
- Ease of prep: Several noted the prep time was longer than expected, especially for the biscuits and corn salad.
- Suggestions: Consider grilling the ribs for better texture; try adding avocado and cotija cheese to enhance the corn salad 🌽.
- Portions: Generous servings of ribs satisfied most, though some wanted meatier cuts for the premium price.
- Biscuits: The jalapeño cheddar biscuits were a hit, but watch cooking time carefully to avoid burning or filling leakage.
Reviews from our home cooks
While we have a grill and make our own ribs, for baked ribs these were quite good. We definitely enjoyed the bbq, could taste the smokiness of the seasonings and it wasn't an overly sweet bbq sauce. The biscuit bombs were a fun side, and sans pepper, even our toddler enjoyed them. Corn salad was tasty as well and quick to put together. I'd certainly like to see the bbq sauce being sold or the recipe for it since a good one is hard to find!
This was a huge hit! Those jalapeno cheese bombs and the chili lime corn salad should be on your extras menu! I immediately put the ribs in and allowed them to cook the entire time I made everything else (close to an hour) and they were falling off of the bone!
OMGoodness! This was delicious! Lots of meat on the ribs! We had the chili lime corn salad cold as on recipe but could very easily been a hot side dish. All the Mexican flavors we love! My biscuits split open some, will crimp better next time but they were awesome!!
Ribs were delicious. Salad was good as well. Everything did take a bit longer than expected. Also the cheddar jalapeno biscuit balls were difficult to make -- I think if I were to get this again I might combine 2 biscuits into one biscuit. Great summer treat overall though.
The baby back ribs and jalopeno cheddar biscuits were to die for, but the corn salad didn't make sense to us as a side with the ribs. It was jarring to have the off flavor combination.
Those biscuits were amazing! We added some jalapeños to the corn salad, which gave it some kick. The ribs could have been better quality, and the chili powder was unnecessary, but overall it was really good!
Ribs were excellent! Corn salsa was tasty! Good call putting lid on pan b/c corn was popping up and over. Putting the cheddar mix in the biscuit was a great idea!
Ribs were easy to cook, biscuit bombs were amazing and easy, corn salad was good but make sure its chilled long enough before eating.
Loved the sauce on the ribs - adding the chili spice on top added a little kick. Nice. The corn was great - yummy meal - this I will do again!
Ribs were very yummy and the biscuits were a little tricky to make and didn't come out quite like the picture, but still good. Corn salad was tasty and something different but my 10 year old would not eat it lol.
