baby back ribs and corn

Ingredients For baby back ribs and corn

  • 3 Tbsp
    brown sugar, firmly packed
  • 1/2 c
    barbecue sauce, prepared
  • 6
    corn ears
  • 2/3 c
    olive oil
  • 1 c
    parsley
  • 4 lb
    baby back pork ribs
  • 1/4 tsp
    allspice
  • 1 tsp
    salt
  • 1 Tbsp
    red pepper flakes
  • 1 Tbsp
    pepper
  • 1.5 Tbsp
    paprika
  • 2 Tbsp
    garlic powder
  • 1 c
    basil leaves

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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