Discover this festive fall grilling recipe with pumpkin-spiced ribs and chili-lime corn—perfect for healthy Halloween dinners, backyard BBQs, or spooky-season feasts!

Halloween-themed feast by the poolside featuring grilled ribs, corn on the cob, festive cocktails, and spooky decorations including a jack-o'-lantern, candles, and decorative spiders.

A Fall-Inspired, Healthy Backyard Grilling Night Recipe

There’s something magical about grilling in the fall—especially in South Florida. The air gets just a touch cooler, the skies turn cotton-candy pink before sunset, and the smoky scent of something sizzling on the grill brings everyone outside. As the leaves might not change here, our menus can!

This year, we decided to get creative with a Halloween twist for dinner: Pumpkin-Spiced BBQ Ribs paired with Roasted Corn kissed with chili and lime. It’s the perfect combo of cozy autumn flavors and backyard BBQ vibes—and it’s shockingly easy to make healthy.

Whether you're throwing a poolside Halloween bash, having family over for a spooky movie night, or just want something seasonal that isn’t a sugar bomb, this recipe brings the fall flavor without the food coma. It’s satisfying, flavorful, and a great alternative to traditional BBQ sauce-heavy rib recipes. Plus, the whole thing looks like you spent hours prepping—when you really didn’t.

Pumpkin-Spiced BBQ Ribs (Healthy Version)

Servings: 4Macros (Per Serving):

• Calories: 330

• Protein: 24g

• Fat: 24g

• Carbs: 7g

Ingredients:

• 2 lbs baby back ribs (or preferred cut, like beef short ribs)

• 1 tbsp olive oil

• 2 tbsp pumpkin purée

• 2 tbsp apple cider vinegar

• 1 tbsp smoked paprika

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp garlic powder

• 1 tsp sea salt

• ½ tsp black pepper

• Optional: 1 tsp raw honey or maple syrup for sweetness

Instructions:

1. Prep the ribs:Remove the silver skin/membrane from the ribs and pat dry with paper towels. Rub with olive oil.

2. Mix the pumpkin BBQ rub:In a bowl, whisk together the pumpkin purée, vinegar, spices, and sweetener (if using).

3. Marinate:Generously coat the ribs with the mixture. For best flavor, cover and refrigerate for at least 1 hour or overnight.

4. Grill:Preheat grill to medium heat. Grill ribs over indirect heat for 45–60 minutes, flipping occasionally, until tender with a nice char. Internal temp should reach at least 190°F for fall-off-the-bone ribs.

Roasted Corn with Chili & Lime

Servings: 4Macros (Per Serving):

• Calories: 120

• Protein: 3g

• Fat: 4g

• Carbs: 20g

Ingredients:

• 4 ears fresh corn, husks removed

• 1 tbsp olive oil

• 1 lime, cut into wedges

• 1 tsp smoked paprika

• ½ tsp chili powder

• Sea salt to taste

Instructions:

1. Oil it up:Lightly brush each ear of corn with olive oil.

2. Grill it:Place directly on the grill over medium-high heat for about 10–12 minutes, rotating every few minutes to get even char.

3. Flavor it up:After grilling, squeeze fresh lime juice first, then sprinkle with smoked paprika, chili powder, and sea salt.

Fall Grilling, Florida Style

One of the best things about living in South Florida is that BBQ season never really ends. While the rest of the country might be packing up their grills, we’re still out here flipping ribs, sipping something cold, and enjoying the backyard.

This recipe brings a warm, comforting vibe without being heavy—and the pumpkin spice adds just enough seasonal flair without overpowering the dish. Serve it up with a festive cocktail or mocktail, string some lights around the patio, and make it a night to remember.