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.
BBQ BEEF RIBS & ANCHO CORN
- 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!