Chili Lime BBQ Ribs with Corn Relish


  1. Preheat oven to 350°.
  2. 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.
  3. In a small bowl, combine barbecue sauce, the zest of 1 lime and the juice of 1 lime. Refrigerate.
  4. 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.
  5. 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. 
  6. 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.
  7. Serve ribs with corn relish and remaining barbecue sauce. 

Recipe courtesy of Chef Kates,
ALDI Test Kitchen


2 tablespoons Stonemill Essentials Iodized Salt, plus additional to taste

2 teaspoons Stonemill Essentials Ground Black Pepper, plus additional to taste

2 tablespoons Stonemill Essentials Chili Powder

1 tablespoon Stonemill Essentials Paprika

1 tablespoon Stonemill Essentials Garlic Powder

3 limes, zested, divided

4 pounds Roseland Baby Back Pork Ribs or Pork Spareribs*

1 ½ cups Sweet Baby Ray's Original BBQ Sauce

¼ cup Countryside Creamery Unsalted Butter

4 ears fresh corn, kernels removed

1 red bell pepper, seeded and diced

6 green onions, thinly sliced

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
35 minutes

Cook Time:
3 hours

Total Time:
3 hours, 35 minutes