Grilled Back Ribs in BBQ Sauce with Mexican Street Corn Salad
Experience a burst of flavours with Grilled Back Ribs in BBQ Sauce paired with a vibrant Mexican Street Corn Salad. The Sealand Gluten Free Back Ribs are rich, tender, and perfectly charred on the grill, offering a smoky, savoury bite.
Paired with the zesty Mexican Street Corn Salad, made with fresh, grilled corn, creamy avocado, and a kick of jalapeño, this dish is a celebration of bold flavours. Inspired by classic barbecue and the vibrant tastes of Mexican street food, this meal is perfect for summer gatherings or a weekend feast with friends and family.
Grilled Back Ribs in BBQ Sauce with Mexican Street Corn Salad
1 jalapeño , minced (optional, but highly recommended)
1/3 cup cilantro, minced
1 teaspoon chilli powder
1 teaspoon salt
1 avocado, diced finely
1/4 cup cotija cheese, crumbled
Garnish
Lime wedges, jalapeño slices, more cilantro if needed.
Directions
Remove the Sealand Gluten Free Back Ribs in Barbecue Sauce from the box. Pick 4-6 individually packed ribs (depending on your appetite) and remove from the packaging.
Defrost at room temperature or overnight until completely thawed.
Preheat the grill to medium heat.
Carefully remove the pork ribs from the sauce (do not discard the sauce) and place the ribs on the grill, skin side down.
Close the lid of the BBQ and keep grilling the ribs for 10 -12 minutes per side until charred.
Make sure to keep basting some of the barbecue sauce for extra flavor.
While the ribs are grilling, prepare the corn.
Toss the corn cobs on a baking sheet with olive oil and chilli powder. Rub the seasoning well into the corn.
Place the corn on the grill over high heat and keep tossing them around until lightly charred and softened.
Remove from the grill and cover lightly with plastic wrap as you prepare the salad.
Take each grilled corn, and place it on a wooden board standing up with the wide bottom on the board.
Use a sharp knife with one hand, and hold the corn with the other. Slide the knife along the corn to remove the kernels. Repeat with the remaining corn.
In a salad bowl, add in the mayonnaise, lime, chilli powder and add in the corn kernels.
Add the remaining salad ingredients and toss until well blended.
Taste for extra salt or lime juice according to your taste.
When the ribs are ready, remove them from the grill and serve them along with the corn salad and extra barbecue sauce on the side.
