RORY'S RIBS WITH GRILLED CORN

RORY'S RIBS WITH GRILLED CORN image

Yield 8 servings

Number Of Ingredients 18

Barbeque Sauce and Ribs
3 tbsp. EVOO
3 cloves garlic, peeled
2 1/4 c ketchup
1 3/4 c low salt chicken broth, divided
7 tbsp soy sauce, divided
6 tbsp. dark brown sugar
4 1/2 tbsp light molasses
3 tbsp red wine vinegar
4 large racks baby back ribs (2 1/2 lbs each)
8 tbsp chili powder, divided
For Herb Butter and corn
1 c butter, room temperature
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
2 tbsp chopped fresh marjoram
1 tbsp chopped fresh chives
8 ears of corn, husked

Steps:

For Sauce and Ribs: Heat oil in medium saucepan over medium heat. Press garlic through press into pan. Stir 30 seconds. Mix in ketchup, 3/4 c. broth, 3 tbsp soy sauce, brown sugar, molasses and vinegar. Bring sauce to simmer. Reduce heat to med-low, simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. (can be made one week in advance. cover and chill). Sprinkle both sides of rib racks with salt, pepper, and 1 tbsp chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. (can be done 1 day ahead, cover and chill). Position 1 baking sheet in top 1/3 of oven, and 1 baking sheet in bottom 1/3 of oven. Preheat oven to 450. Pour 1/2 c. of broth and 2 tbsp of soy sauce around ribs on each sheet. Cover each with foil. Bake ribs 30 minutes, reverse sheets. Bake ribs until tender, about 45 minutes. Uncover, cool slightly. Cut each rib rack between bones into individual ribs. Brush generously with sauce. For corn: Whisk butter and herbs in bowl to blend. Season with salt and pepper. Grill corn until beginning to char, turning often and brushing with butter, about 10 minutes. Transfer to plate and brush with additional butter. For ribs: Prepare barbeque to medium high heat. rill ribs until heated through and slightly charred, about 10 minutes. Pile on platter.