baby back ribs and corn

How To Make baby back ribs and corn

• 1

  Day before serving, dry rub ribs and prepare basil oil.
• 2

  Prepare dry rub: In small bowl, combine sugar, garlic powder, paprika, black and red peppers, salt and allspice.
• 3

  Place ribs on rimmed baking sheet and evenly sprinkle dry rub over both sides of ribs.
• 4

  Cover and refrigerate overnight.
• 5

  Prepare basil oil: In food processor fitted with chopping blade, puree basil, parsley, and olive oil until very smooth--3 to 5 minutes.
• 6

  Set aside 1/2 hour.
• 7

  Strain basil oil into glass jar with lid.
• 8

  Refrigerate overnight.
• 9

  Do not store at room temperature.
• 10

  Next day, heat indoor or outdoor grill to medium.
• 11

  Coat grill rack with nonstick cooking spray.
• 12

  Grill ribs 6 inches above grill rack 25 minutes.
• 13

  Turn ribs and grill 20 to 30 minutes longer or until cooked through.
• 14

  Meanwhile, carefully peel back husks of corn, leaving husks attached at the stalk end.
• 15

  Remove silk.
• 16

  Rinse corn, moistening husks thoroughly.
• 17

  Brush corn kernels with basil oil.
• 18

  Pull husks back into place.
• 19

  Grill corn in husks back into place.
• 20

  Grill corn in husks 15 to 18 minutes, turning occasionally to ensure uniform cooking.
• 21

  Serve pork ribs with warmed barbecue sauce and grilled corn with remaining basil oil.
• 22

  Refrigerate any leftover basil: use within 2 days.
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