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
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
20-25 minutes
Smoky, sweet, and spicy collide in this irresistible combo of BBQ ribs and zesty Mexican Street Corn Salad - perfect for summer cookouts!
Sealand Quality Foods
Ingredients
-
4 pieces of Sealand Gluten Free Back Ribs in Barbecue Sauce, unpacked and defrosted
-
4-5 fresh whole corn on the cob, peeled
- 1 tablespoon olive oil
- 2 1/2 teaspoons chilli powder
-
3 Tablespoons Mayonnaise
- 1 garlic clove, minced
- 3 Tablespoons lime juice
- 1/3 cup red onion, minced
- 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
-
Lime wedges, jalapeño slices, more cilantro if needed.
Mexican Corn Street Salad
Corn
Salad
Garnish
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.
- Enjoy!
