Baby Back Ribs and Corn

Baby Back Ribs And Corn Recipe

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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

How to Make Baby Back Ribs and Corn


  • 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.
  • 8Refrigerate overnight.
  • 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.
  • 15Remove silk.
  • 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.

Printable Recipe Card

About Baby Back Ribs and Corn

Course/Dish: Pork, Ribs
Other Tag: Quick & Easy

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