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Baby Back Ribs and Corn
Date added: December 10, 2007
- Servings: 2 change
- Calories per serving: 1,527
- Prep time: 40
- Cook time: 70
Ingredients
- 3 tbsp sugar, brown
- 2 tbsp spice, garlic powder
- 1 1/2 tbsp paprika
- 1 tbsp ground black pepper
- 1 tbsp ground red pepper
- 1 tsp salt, table
- 1/4 tsp spice, allspice, ground
- 3 baby back pork spareribs
- 1 cup fresh basil leaves packed
- 1 cup fresh parsley leaves packed
- 3/4 cup olive oil
- 6 ears yellow corn
- 1/2 cup prepared barbecue sauce warmed
Recipe Method
1. Day before serving,
2. Prepare
3. Prepare basil oil: In food processor fitted with chopping blade, puree basil, parsley, and olive oil until very smooth--3 to 5 minutes. Set aside 1/2 hour. Strain basil oil into glass jar with lid. Refrigerate overnight. Do not store at room temperature.
4. Next day, heat indoor or outdoor grill to medium. Coat grill rack with nonstick cooking spray. Grill ribs 6 inches above grill rack 25 minutes. Turn ribs and grill 20 to 30 minutes longer or until cooked through.
5. Meanwhile, carefully peel back husks of corn, leaving husks attached at the stalk end. Remove silk. Rinse corn, moistening husks thoroughly. Brush corn kernels with basil oil. Pull husks back into place. Grill corn in husks back into place. Grill corn in husks 15 to 18 minutes, turning occasionally to ensure uniform cooking.
6. Serve pork ribs with warmed barbecue sauce and grilled corn with remaining basil oil. Refrigerate any leftover basil: use within 2 days.
Member Utilities:
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 1,527 | 76% |
| Fat 105g | 162% |
| Cholesterol 53mg | 18% |
| Sodium 2,933mg | 122% |
| Carbohydrates 130g | 76% |
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