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

Total Time:
2 hr 35 min
Prep:
30 min
Cook:
2 hr 5 min

Yield:
8 servings
Level:
Intermediate

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.


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