Mexican · Serves 2
with Chili Lime Corn Salad & Jalapeño Cheddar Biscuit Bombs
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.
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.
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