Spice up your grilling this summer with some grilled Chili Lime BBQ Ribs and Corn Salsa! Perfect for a weekend Summer BBQ!
2 Tbsp Iodized Salt
2 Tbsp Ground Pepper
2 tbsp Chili Powder
1 tbsp Paprika
1 tbsp Garlic Powder
3 Limes Zested, divided
4 pounds Baby Back Pork Ribs
1 1/2 cups BBQ Sauce
1/4 cup Unsalted Butter
4 Ears Fresh Corn
1 Red Bell Pepper, seeded and diced
6 Green Onions, thinly sliced
In a small bowl, combine salt, pepper, chili powder, paprika, garlic powder and the zest of 2 limes. Sprinkle ribs evenly with rub. Wrap each slab in foil and place on a baking sheet.
In a small bowl, combine barbecue sauce, the zest of 1 lime and the juice of 1 lime. Refrigerate.
Bake ribs until very tender, 2 hours for baby back ribs or 3 hours for spareribs. Let ribs cool completely, then cut into 4 portions. Once cooled, ribs can be grilled immediately or rewrapped in foil and chilled.
Heat grill to medium-high heat. Grill ribs, basting with half of the barbecue sauce and turning frequently, until sauce has become caramelized and ribs are heated through, about 10 minutes.
Meanwhile, melt butter in a large skillet over medium-high heat. Add corn and bell pepper and sauté until crisp-tender. Add green onion and cook until slightly softened. Season to taste with salt and pepper, remove from heat.
Serve ribs with corn relish and remaining barbecue sauce.