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| Category : Dinners |
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| Sonny’s Ribs with Grilled Corn & Cantaloupe |
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| Ingredients : |
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| 2. | 3 tablespoons extra-virgin olive oil |
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| 3. | 3 garlic cloves, peeled |
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| 5. | 1 3/4 cups low-salt chicken broth, divided |
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| 6. | 7 tablespoons soy sauce, divided |
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| 7. | 6 tablespoons (packed) dark brown sugar |
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| 8. | 4 1/2 tablespoons mild-flavored (light) molasses |
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| 9. | 3 tablespoons red wine vinegar |
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| 11. | 4 large racks baby back pork ribs (each about 2 1/2 |
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| 12. | 8 tablespoons chili powder, divided |
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| 13. | Herb Butter And Corn: |
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| 14. | 1 cup (2 sticks) butter, room temperature |
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| 15. | 2 tablespoons chopped fresh thyme leaves |
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| 16. | 2 tablespoons chopped fresh rosemary leaves |
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| 17. | 2 tablespoons chopped fresh marjoram leaves |
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| 18. | 1 tablespoon chopped fresh chives |
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| 19. | 8 large ears of fresh corn, husked |
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| 21. | 1 whole cantaloupe, rinsed, cut in half, seeded |
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| 22. | Each half cut into 1/2-inch-thick slices |
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| Directions : |
| 1. | 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. |
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| 2. | 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. |
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| 3. | Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F. |
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| 4. | 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. |
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| 5. | 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. |
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| 6. | Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours. |
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| 7. | 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. |
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| 8. | 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. |
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| 9. | 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. |
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