Barbecue Ribs / Ancho Corn

It’s May 1st and what better way to welcome in the official start of the grilling season than with good ol’ fashioned American beef ribs.

Unfortunately, I didn’t have all day to prepare it for monumental flavor, but here’s what I could do in 45 minutes.


  • 1 rack beef baby back ribs (about 7-8 ribs)
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 1 tbsp paprika
  • ½ cup barbecue sauce
  • 1 package Steamfresh corn
  • 2 tbsp sour cream
  • ½ tsp ancho chile powder
  • ½ tsp onion powder
  • ½ tsp seasoned salt

Preheat outdoor grill. Combine salt, pepper, and paprika. Rub mixture on meat side of rubs (make more if necessary). Cook ribs on grill for 30-45 minutes, turning every 5 minutes, until almost done. Brush barbecue sauce on ribs in waves, re-applying after each turn. Remove ribs from grill when done and set aside on cutting board to rest.

Prepare corn according to package directions. In a mixing bowl, combine sour cream, chile powder, onion powder, and seasoned salt. When corn is done, drain well and add to sour cream mixture. Stir together thoroughly.

Separate ribs with a large, sharp knife. Split ribs between two plates and serve with a side of corn mixture.

Makes 2 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
This entry was posted in barbeque, Dessert and tagged , , , , , . Bookmark the permalink.

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