Baby Back Ribs and Corn

* Exported from MasterCook *

Baby Back Ribs and Corn

Recipe By : Country Living (July 1998)
Serving Size : 6 Preparation Time :24:00
Categories : Country Living (July 1998) Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons firmly packed lighty brown sugar
2 tablespoons garlic powder
1 1/2 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon ground red pepper
1 teaspoon salt
1/4 teaspoon ground allspice
3 sides baby back pork spareribs -- (4 lbs.)
1 cup fresh basil leaves -- packed
1 cup fresh parsley leaves -- packed
2/3 cup olive oil
6 ears yellow corn
1/2 cup prepared barbecue sauce -- warmed

Day before serving, dry rub ribs and prepare basil oil. Prepare dry rub: In
small bowl, combine sugar, garlic powder, paprika, black and red peppers,
salt, and allspice. Place ribs on rimmed baking sheet and evenly sprinkle dry
rub over both sides of ribs. Cover and refrigerate overnight. 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.

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.

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.

Serve pork ribs with warmed barbecue sauce and grilled corn with remaining
basil oil. Refrigerate any leftover basil: use within 2 days.


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