Best-Ever Ribs and Corn
Photo: Yvonne Duivenvoorden
What's better than taking big bites out of juicy, saucy ribs? Oh, right, taking a second bite out of some buttered, barbecued corn.
, in total about 4 lb (2 kg)
1 1/2 cups
, store-bought or homemade
, finely chopped
cobs of corn
, with husks
- In a small bowl, stir dry seasonings together. Divide mixture in half, and set half aside.
- Place ribs in a large roasting pan. Rub half the seasoning mix all over both sides of each rack. Turn meaty side up; for best flavour, let stand in refrigerator for 1 hour or overnight.
- When ready to roast, preheat oven to 375°F (190°C). Add 3⁄4 cup (175 mL) water to pan. Tightly seal with foil. Roast in centre of preheated oven until fork-tender, about 11⁄2 -2 hours. Check halfway through; add a little more water to pan if needed.
- Meanwhile, make the BBQ sauce: In small pot, mix tomato sauce, onion, Worcestershire, vinegar, brown sugar and reserved seasoning mix. Simmer over medium or medium low, stirring occasionally, until flavours infuse, about 15 minutes. Strain and cool slightly. If making ahead, sauce keeps well for up to 3 days.
- Peel back corn husks, without removing, to discard silky strands. Re-cover corn with husks. Soak in cold water for 30 minutes while ribs are roasting.
- When ready to barbecue, oil grill, then preheat to medium. Brush BBQ sauce on both sides of each rack of ribs, then place ribs on grill and barbecue with lid open; baste and turn frequently, until nicely glazed and hot, 12-15 minutes. Remove cooked ribs to cutting board and slice into individual ribs.
- Meanwhile, place corn on grill. Barbecue, turning occasionally, until tender and kernels are beginning to brown, about 15 minutes. Remove from grill. When cool enough to handle, carefully remove husks. Serve ribs hot alongside corn. Don’t forget the butter, salt and pepper!
Nutrition (per serving)
- 40 g,
- 35 g,
- 5 mg.