RORY'S RIBS WITH GRILLED CORN AND CANTALOUPE

RORY'S RIBS WITH GRILLED CORN AND CANTALOUPE image

Yield 8 servings

Number Of Ingredients 22

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Ingredients

Barbeque Sauce and Ribs
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2 1/4 cups ketchup
1 3/4 cups low-salt chicken broth, divided
7 tablespoons soy sauce, divided
6 tablespoons (packed) dark brown sugar
4 1/2 tablespoons mild-flavored (light) molasses
3 tablespoons red wine vinegar
4 large racks baby back ribs (each about 2 1/2 pounds)
8 tablespoons chili powder, divided
Herb Butter and Corn
1 cup (2 sticks) butter, room temperature
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh marjoram
1 tablespoon chopped fresh chives
8 large ears of corn, husked
Melon
1 whole cantaloupe, rinsed, cut in half, seeded, each half cut into 1/2-inch-thick slices
Honey
Cayenne pepper

Steps:

FOR BARBECUE SAUCE AND RIBS: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. (DO AHEAD-can be made 1 week ahead. Cover and chill.) 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. (DO AHEAD-1 day ahead; cover and chill.) Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450. Pour 1/2 cup 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. (DO AHEAD-2 hours ahead. Let stand at room temperature.) FOR HERB BUTTER AND CORN: Whisk butter and all herbs in medium bowl to blend. Season butter to taste with salt and pepper. (DO AHEAD-1 week ahead. Cover; chill. Bring to room temperature.) Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours. 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. 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. 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.