BBQ Baby Back Ribs
with Corn Salad & Pillsbury™️ Southern Homestyle Buttermilk 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, loaded gooey cheddar jalapeño biscuits, and our easy riff on charred street corn. Licking your fingers already? We don’t blame you.
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
4 ounce
Grape Tomatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
2 unit
Scallions
¼ ounce
Cilantro
1 unit
BBQ Baby Back Ribs
1 unit
Corn
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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 Pillsbury™ Southern Homestyle Buttermilk 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 melts, 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.
• Quarter 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 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 ribs' taste, but some found the BBQ sauce too sweet; corn salad and biscuit bombs were big hits 🍖
- Ease of prep: Instructions were clear for most, though some found the biscuit bomb assembly tricky
- Suggestions: Consider cooking ribs longer for tenderness; adjust chili powder to taste for desired spice level
- Portions: Some felt the ribs had too little meat for the price; biscuits and corn salad were satisfying sides
- Leftovers: A few mentioned enjoying leftover ribs cold the next day, praising the flavor
Reviews from our home cooks
Hard to decide which item we loved more! Ribs were tender, corn salad had a delicious flavor and the biscuit bombs were delectable! One of our absolute favorites!!
AMAZING! Ribs fell of the bone. Corn salad was zesty and delicious. Biscuit bombs-the bomb!
We didn't use the lime in the ingredient and everything still tasted wonderful. The biscuits were super yummy and something we will definitely try on our own! Ribs were definitely on point and the corn salad was super easy to prepare!
Wow, ribs and corn salad were delicious. A lot more work than I expected, but worth it.
This one was a new one for the family and did not disappoint. The corn salad was actually a great highlight. Ribs were delicious and would highly recommend.
WOW ***** All time favorite. Will repeat for guest and double the meal. Ribs, Biscuits and Corn salad WHAT an amazing comb. (Spicey and Delicious.)
I loved this dish. Was scared that we might be shortchanged on the ribs but was pleasantly surprised. We even had a few ribs for lunch the next day. Love to have leftovers. Think I would like the corn salad better hot.
Um, WOW! The rolls were gooey and cheesy! The corn flavor was fantastic!!! The ribs were a hit for the rib lover in the house. For me the flavor was great but they were tough and fatty.
The filling for the biscuits didn't seem to add much, and mine were burnt when I put them back in for the cheese to melt. The ribs had a good flavor but not as tender as I would have liked. The corn salad was great!
Maybe not suggest to put all the chili powder as add on to BBQ ribs. Just a little for some spice. Was too much when the BBQ was so good on its own. Corn salad and biscuits were yummy.
