Smoky Chipotle BBQ Riblets with Charred Corn Salsa

Allergens

Gluten (in some store-bought BBQ sauces), Soy (in some store-bought BBQ sauces)

Ingredients

• 1. 2 lbs pork riblets, trimmed 2. 1 cup BBQ sauce (homemade or store
• bought) 3. 2 chipotles in adobo sauce, canned 4. 2 tbsp apple cider vinegar 5. 1 tsp smoked paprika 6. 1/2 tsp ground cumin 7. 1/2 tsp garlic powder 8. 1/2 tsp onion powder 9. Salt and pepper, to taste 10. 4 ears of corn, shucked 11. 1 red bell pepper, diced 12. 1 small red onion, diced 13. 1 jalapeño, finely chopped 14. 2 tbsp fresh cilantro, chopped 15. 2 tbsp lime juice 16. 2 tbsp olive oil 17. Salt and pepper, to taste

Instructions

1. Combine BBQ sauce, chipotles in adobo sauce, apple cider vinegar, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper in a blender. Blend until smooth. Set aside.
2. Season riblets with salt and pepper. Grill over medium high heat for 4 minutes per side or until cooked through.
3. Brush grilled riblets with chipotle BBQ sauce and cook for another 2 3 minutes on each side until slightly charred. Remove from the grill and set aside.
4. In a large mixing bowl, combine corn, red bell pepper, red onion, jalapeño, cilantro, lime juice, olive oil, salt, and pepper. Toss gently to combine.
5. Serve riblets with charred corn salsa on top and enjoy the explosion of flavors in every bite!

Chef’s Insight

Don't be afraid to adjust the heat level of the dish by adding more or less chipotle peppers.

Notes

Feel free to adjust the seasoning of the riblets or salsa according to your taste preferences.