Ancho BBQ Baby Back Ribs with Chili Lime Corn Salad and Jalapeño Cheddar Biscuit Bombs

Get ready for an epic barbecue night with these sticky, saucy ancho BBQ baby back ribs. Dusted with ancho chili powder and finished with a rich glaze, these ribs are tender and packed with smoky heat. Paired with a charred chili lime corn salad and gooey jalapeño cheddar biscuit bombs, this meal is a finger-licking feast.

Our easy riff on street corn brings a tangy, spicy kick, while the biscuits are loaded with melted cheddar and fresh jalapeño. Perfect for a weekend cookout or a special dinner, this recipe will have everyone coming back for seconds.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit BBQ Baby Back RibsView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 300°F. Remove the ribs from packaging and pat dry. Season generously with salt, pepper and 1 teaspoon ancho chili powder. Wrap tightly in foil and place on a baking sheet. Bake for 2.5 to 3 hours until tender.
2. While ribs bake, prepare the corn salad: Shuck the corn and char it on a hot grill or cast-iron skillet over high heat, turning occasionally, until lightly blackened in spots. Let cool slightly, then cut kernels off the cob.
3. Dice the tomatoes and scallions (white and green parts). Zest and juice the lime. Chop the cilantro. In a bowl, combine corn, tomatoes, scallions, cilantro, lime zest and juice and buttermilk ranch dressing. Season with salt and pepper. Set aside.
4. Make the biscuit bombs: Preheat oven to 400°F. In a bowl, mix cheddar cheese, cream cheese and remaining 1 teaspoon ancho chili powder. Finely dice the jalapeño (remove seeds for less heat) and stir into cheese mixture. Form into 4 equal balls.
5. Open a can of refrigerated biscuit dough (or use homemade biscuit dough). Flatten each biscuit into a disc, place a cheese ball in the center and wrap dough around it, sealing edges. Place seam-side down on a parchment-lined baking sheet. Bake 12-15 minutes until golden.
6. When ribs are tender, remove from oven and increase temperature to broil. Brush ribs with your favorite BBQ sauce (or use the glaze from the kit). Broil 2-3 minutes until caramelized. Watch closely to avoid burning.
7. Serve ribs with chili lime corn salad and jalapeño cheddar biscuit bombs. Garnish with extra cilantro if desired.

Recipe Tips

FAQ

Can I make the biscuit bombs ahead of time?

Yes, you can assemble the biscuit bombs and refrigerate them for up to 2 hours before baking. Bake just before serving for best results.

What if I don't have buttermilk ranch dressing?

You can substitute with a mixture of mayonnaise, sour cream and a pinch of garlic powder and dill to mimic ranch flavor.

Can I use pork spare ribs instead of baby back ribs?

Yes, but spare ribs may require a longer cooking time (about 3.5-4 hours) to become tender.