Baby Back Ribs & Corn
Submitted by catlady
Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.
YIELD
4 servingsPREP
8 hrsCOOK
75 minREADY
9 hrsThis is a weekend grilling project that pays off big.
Baby back ribs get coated in a brown sugar dry rub spiked with garlic powder, paprika, black pepper, red pepper flakes, and allspice, then rest overnight so every bit of that spice works its way deep into the meat.
While the ribs chill, a vibrant basil-parsley oil gets blitzed in the food processor and strained until emerald green and silky smooth.
The next day, everything hits the grill: ribs cook low and steady until the meat pulls back from the bone, and whole ears of corn get brushed with that basil oil and grilled right in their husks until charred and sweet.
Pro Tips
- Apply the dry rub the night before. The sugar draws out moisture, dissolves into the surface, and creates a sticky bark during grilling.
- Strain the basil oil through a fine mesh sieve after it sits for 30 minutes. Skipping this step leaves gritty bits in your oil.
- Grill the ribs 6 inches above the heat source, not directly over the flames. This is a slow cook, not a sear.
- Soak the corn husks under running water before grilling so they steam the kernels inside instead of catching fire.
- Use leftover basil oil within two days. It’s incredible drizzled over grilled bread or tossed with pasta.
Ingredients
Directions
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, purée basil, parsley, and olive oil until very smooth--3 to 5 minutes.
Set aside ½ 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.
Comments
