Recipes : Rory's Ribs with Grilled Corn, Cantaloupe, and Fresh Herb Salad : Food Network

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Rory's Ribs with Grilled Corn, Cantaloupe, and Fresh Herb Salad
Recipe courtesy Rory Schepisi

Ingredients
Barbecue Sauce:
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2 1/4 cups ketchup
1 3/4 cups low-salt chicken broth, divided
7 tablespoons soy sauce, divided
6 tablespoons (packed) dark brown sugar
4 1/2 tablespoons mild-flavored (light) molasses
3 tablespoons red wine vinegar

4 large racks baby back pork ribs (each about 2 1/2 pounds)

8 tablespoons chili powder, divided

Herb Butter And Corn:
1 cup (2 sticks) butter, room temperature
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh marjoram leaves
1 tablespoon chopped fresh chives

8 large ears of fresh corn, husked

Melon:
1 whole cantaloupe, rinsed, cut in half, seeded, each half cut into 1/2-inch-thick
slices

Honey
Cayenne pepper

Parsley Salad:
1/4 cup red wine vinegar
1 orange, juiced and zest grated
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 bunches fresh Italian parsley, leaves only, thoroughly cleaned and dried
Orange wedges, for garnish

Directions
For Barbecue Sauce: Heat oil in medium saucepan over
medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the

ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and
vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced
to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be
made 1 week ahead. Cover and chill.

Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili
powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made
1 day ahead; cover and chill.

Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to
450 degrees F.

Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around
ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets.

Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each
rib rack between bones into individual ribs. Brush ribs generously with sauce.
This can be made 2 hours ahead. Let stand at room temperature.

For Herb Butter and Corn: Whisk butter and all herbs in medium bowl to blend.
Season butter, to taste, with salt and pepper. This can be made 1 week ahead.
Cover; chill. Bring to room temperature before using.

Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready
to grill, up to 2 hours.

Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly
charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile
ribs on platter.

Grill corn until tender and beginning to char and show grill marks, turning often
and brushing with herb butter, about 10 minutes. Transfer to plate; top with more
butter. Serve with remaining butter.

For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3
minutes. Mound, grilled side up, on platter. Brush with honey; sprinkle with
cayenne.

For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the
meal. Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons
extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small
bowl. Season the dressing with salt and pepper. Strip thick stems from 2 large
bunches of fresh Italian parsley and place small top sprigs and leaves in large

bowl. Cover and chill until ready to use, up to 2 hours. Re-whisk dressing. Toss
parsley with enough dressing to coat and serve.

This recipe was provided by a finalist, who may or may not be a professional cook,
for The Next Food Network Star. Food Network has not tested this recipe and
therefore, we cannot make representation as to the results.

In a small saucepan over medium heat, saute the garlic in the oil until fragrant.
Add the remaining ingredients and simmer for 1 hour, stirring occasionally.

Yield: about 1 1/2 cups

This recipe was provided by a finalist, who may or may not be a professional cook,
for The Next Food Network Star. Food Network has not tested this recipe and

therefore, we cannot make representation as to the results.