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
cup
Cheddar Cheese
(Contains: Milk)
tablespoon
Cream Cheese
(Contains: Milk)
tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
teaspoon
Ancho Chili Powder
unit
Jalapeño
tablespoon
Mayonnaise
(Contains: Eggs)
unit
Tomato
unit
Lime
unit
Scallions
ounce
Cilantro
unit
BBQ Baby Back Ribs
unit
Corn
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
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.
