Baby Back Ribs and Corn1
By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 3 Tbsp
- brown sugar, firmly packed
- 2 Tbsp
- garlic powder
- 1.5 Tbsp
- 1 Tbsp
- 1 Tbsp
- red pepper flakes
- 1 tsp
- 1/4 tsp
- 4 lb
- baby back pork ribs
- 1 c
- 2/3 c
- olive oil
- corn ears
- 1/2 c
- barbecue sauce, prepared
- 1 c
- basil leaves
1Day before serving, dry rub ribs and prepare basil oil.
2Prepare dry rub: In small bowl, combine sugar, garlic powder, paprika, black and red peppers, salt and allspice.
3Place ribs on rimmed baking sheet and evenly sprinkle dry rub over both sides of ribs.
4Cover and refrigerate overnight.
5Prepare basil oil: In food processor fitted with chopping blade, puree basil, parsley, and olive oil until very smooth--3 to 5 minutes.
6Set aside 1/2 hour.
7Strain basil oil into glass jar with lid.
9Do not store at room temperature.
10Next day, heat indoor or outdoor grill to medium.
11Coat grill rack with nonstick cooking spray.
12Grill ribs 6 inches above grill rack 25 minutes.
13Turn ribs and grill 20 to 30 minutes longer or until cooked through.
14Meanwhile, carefully peel back husks of corn, leaving husks attached at the stalk end.
16Rinse corn, moistening husks thoroughly.
17Brush corn kernels with basil oil.
18Pull husks back into place.
19Grill corn in husks back into place.
20Grill corn in husks 15 to 18 minutes, turning occasionally to ensure uniform cooking.
21Serve pork ribs with warmed barbecue sauce and grilled corn with remaining basil oil.
22Refrigerate any leftover basil: use within 2 days.