Fire up the grill and whip up these spicy ribs. For fewer than 400 calories per serving, you’ll give dad a spicy-sweet plate of deliciousness and 30 grams of muscle-building protein for Father’s Day. Nutrition Information (per serving) Calories: 390; Protein: 30 grams; Fat: 25 grams; Carbs: 12 grams; Sugars: 10 grams Recipe and photo by ALDI Test Kitchen

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 6 servings

Prep time 15 min.

Cook time 2 hours min.

Ingredients

14 ounces beef broth 2 lbs Black Angus beef country-style ribs ½ red onion 2 jalapeños 1 cup cherry tomatoes 1 Tbsp olive oil ¼ cup packed cilantro 3 Tbsp honey ½ tsp paprika ¾ tsp garlic powder ¾ tsp salt ½ cup diced cantaloupe

How to make it

In a medium saucepan, bring the beef broth and ribs to a boil, then reduce heat. Cover and simmer for 1½ hours. Reserve.

Heat a grill pan over high heat. In a medium bowl, combine the red onion, jalapeños, cherry tomatoes and olive oil. Toss until coated. Grill vegetables until charred. Stem the jalapeño. Remove seeds (optional). In a blender, puree the charred vegetables and remaining ingredients. Grill ribs, baste with glaze. Serve with remaining glaze.

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Fire up the grill and whip up these spicy ribs. For fewer than 400 calories per serving, you’ll give dad a spicy-sweet plate of deliciousness and 30 grams of muscle-building protein for Father’s Day.

Nutrition Information (per serving)

Calories: 390; Protein: 30 grams; Fat: 25 grams; Carbs: 12 grams; Sugars: 10 grams

Recipe and photo by ALDI Test Kitchen

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 6 servings

Prep time 15 min.

Cook time 2 hours min.

Ingredients

14 ounces beef broth 2 lbs Black Angus beef country-style ribs ½ red onion 2 jalapeños 1 cup cherry tomatoes 1 Tbsp olive oil ¼ cup packed cilantro 3 Tbsp honey ½ tsp paprika ¾ tsp garlic powder ¾ tsp salt ½ cup diced cantaloupe

How to make it

In a medium saucepan, bring the beef broth and ribs to a boil, then reduce heat. Cover and simmer for 1½ hours. Reserve.

Heat a grill pan over high heat. In a medium bowl, combine the red onion, jalapeños, cherry tomatoes and olive oil. Toss until coated. Grill vegetables until charred. Stem the jalapeño. Remove seeds (optional). In a blender, puree the charred vegetables and remaining ingredients. Grill ribs, baste with glaze. Serve with remaining glaze.

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Makes 6 servings

Prep time 15 min.

Cook time 2 hours min.

Ingredients

14 ounces beef broth 2 lbs Black Angus beef country-style ribs ½ red onion 2 jalapeños 1 cup cherry tomatoes 1 Tbsp olive oil ¼ cup packed cilantro 3 Tbsp honey ½ tsp paprika ¾ tsp garlic powder ¾ tsp salt ½ cup diced cantaloupe

How to make it

In a medium saucepan, bring the beef broth and ribs to a boil, then reduce heat. Cover and simmer for 1½ hours. Reserve.

Heat a grill pan over high heat. In a medium bowl, combine the red onion, jalapeños, cherry tomatoes and olive oil. Toss until coated. Grill vegetables until charred. Stem the jalapeño. Remove seeds (optional). In a blender, puree the charred vegetables and remaining ingredients. Grill ribs, baste with glaze. Serve with remaining glaze.

Makes 6 servings

Prep time 15 min.

Cook time 2 hours min.

Prep time 15 min.

Cook time 2 hours min.

Prep time

15 min.

Cook time

2 hours min.

Ingredients

  • 14 ounces beef broth
  • 2 lbs Black Angus beef country-style ribs
  • ½ red onion
  • 2 jalapeños
  • 1 cup cherry tomatoes
  • 1 Tbsp olive oil
  • ¼ cup packed cilantro
  • 3 Tbsp honey
  • ½ tsp paprika
  • ¾ tsp garlic powder
  • ¾ tsp salt
  • ½ cup diced cantaloupe

How to make it

In a medium saucepan, bring the beef broth and ribs to a boil, then reduce heat. Cover and simmer for 1½ hours. Reserve.

Heat a grill pan over high heat. In a medium bowl, combine the red onion, jalapeños, cherry tomatoes and olive oil. Toss until coated. Grill vegetables until charred. Stem the jalapeño. Remove seeds (optional). In a blender, puree the charred vegetables and remaining ingredients. Grill ribs, baste with glaze. Serve with remaining glaze.

In a medium saucepan, bring the beef broth and ribs to a boil, then reduce heat. Cover and simmer for 1½ hours. Reserve.

Heat a grill pan over high heat. In a medium bowl, combine the red onion, jalapeños, cherry tomatoes and olive oil. Toss until coated. Grill vegetables until charred. Stem the jalapeño. Remove seeds (optional).

In a blender, puree the charred vegetables and remaining ingredients.

Grill ribs, baste with glaze. Serve with remaining glaze.

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