Ingredients: |
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
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Directions: |
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 for Rory's Babyback Ribs is from