Rorys Ribs With Grilled Corn And Cantaloupe Recipes

CORN AND CANTALOUPE SALAD

Steps:

• Bring a medium pot of water to a boil. Add the ears of corn, reduce the heat to medium-high and cook for 4 minutes. Remove the corn from the water and set aside until cool enough to handle. Cut the corn kernels off the cobs and set aside.
• In a large bowl, combine the corn kernels with the basil, feta, onion, olive oil, vinegar, cantaloupe, and 1/4 teaspoon each salt and pepper. Toss to combine, taste to check the seasoning and serve immediately.

RORY'S RIBS WITH GRILLED CORN

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.

RORY'S RIBS WITH GRILLED CORN AND CANTALOUPE

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.