Sonny’s Ribs with Grilled Corn & Cantaloupe
Recipe type: Beef
- Barbecue Sauce:
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, peeled
- 2¼ cups ketchup
- 1¾ cups low-salt chicken broth, divided
- 7 tablespoons soy sauce, divided
- 6 tablespoons (packed) dark brown sugar
- 4½ tablespoons mild-flavored (light) molasses
- 3 tablespoons red wine vinegar
- 4 large racks baby back pork ribs (each about 2½
- 8 tablespoons chili powder, divided
- Herb Butter And Corn:
- 1 cup (2 sticks) butter, room temperature
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons chopped fresh marjoram leaves
- 1 tablespoon chopped fresh chives
- 8 large ears of fresh corn, husked
- 1 whole cantaloupe, rinsed, cut in half, seeded
- Each half cut into ½-inch-thick slices
- Cayenne pepper
- For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, ¾ cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This 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. This can be made 1 day ahead; cover and chill.
- Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
- Pour ½ cup of 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. This can be made 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. This can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
- 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.