Festival Classic Dinner: Charred Street Corn & Smoky BBQ Ribs

Allergens

Milk (in mayonnaise), Egg (in mayonnaise)

Ingredients

• 2 racks pork ribs (about 3 lbs)
• 1 cup your favorite BBQ sauce (sweet & tangy or spicy)
• 4 large ears of corn, shucked and cleaned
• 1/2 cup mayonnaise
• 1/4 cup fresh lime juice
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 2 tbsp chopped cilantro (optional)
• 1 lime, cut into wedges

Instructions

1. Prepare a charcoal or gas grill for medium high heat, about 400°F.
2. In a small bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper. Set aside.
3. Season ribs with salt and pepper to taste. Place ribs on the grill, close the lid, and cook for 20 minutes.
4. Brush ribs with BBQ sauce and continue cooking, basting occasionally with more sauce, until tender and slightly charred (about 45 60 minutes).
5. Grill corn, turning occasionally, until charred in spots (about 8 minutes).
6. Remove ribs from grill and let rest for a few minutes before slicing into individual bones.
7. Brush corn with lime crema and sprinkle with cilantro if desired.

Chef’s Insight

The smoky aroma of grilled corn and ribs creates an irresistible sizzle, perfect for capturing the essence of a lively festival atmosphere at home.

Notes

This recipe is easy to follow, with simple ingredients that can be found at most grocery stores.