ASIAN-LIME BABY BACK RIBS SERVED WITH
GRILLED PARMESAN BALSAMIC CORN:
Serves 4.
Ingredients:
2 sides pork baby back ribs
Rib Rub:
1 1/2 tablespoon kosher salt
1 1/2 tablespoon brown sugar
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Asian-Lime Sauce:
3 tablespoons fresh ginger – coarsely chopped
2 tablespoons fresh garlic – coarsely chopped
3/4 cup rice vinegar
1/2 cup low sodium soy sauce
1/2 cup ketchup
1/2 cup fresh cilantro – chopped
1/3 cup fresh lime juice
1/3 cup brown sugar
1/4 cup hoisen sauce
1/4 cup honey
2 tablespoons dark sesame oil
1 tablespoon crushed red pepper flakes
For the Grilled Parmesan Basamic Corn:
4-6 ears fresh corn on the cob – shucked
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 1/2 cup parmesan cheese – finely grated
Salt
Preparation:
Baby Back Ribs
In order to make the ribs more tender, remove the membrane that covers the underside of the ribs. Do so by laying the ribs meaty side down on a flat surface, with a small knife, loosen a corner of the membrane, grasp it with a paper towel and pull it off.
In a small bowl, combine the ingredients for the rub. Apply the rub to the ribs on both sides. Place the ribs on a rimmed sheet pan, cover and place in the refrigerator. Preheat oven to 275 degrees. After approximately 1 hour minimum (can do early in the day) remove ribs from the refrigerator and place in the oven. Cook for one hour.
Stir together ingredients for the sauce. Remove ribs from oven. Preheat barbeque to medium. Coat the ribs on both sides with sauce.
Place the ribs on the grill and BBQ for app. 10 minutes adding additional sauce half way through. Since the ribs have already been cooked, they are just reheated on the BBQ to char them and add flavor.
Remove from grill, and cut into individual ribs. Serve with additional sauce if desired.
Grilled Corn:
Preheat BBQ. Place the corn on the hottest part of the grill and cook app. 5 minutes or until grill marks appear on the first side of the corn. Roll each ear over a quarter turn 2-3 minutes. Then repeat 2 more times.
In a small bowl, mix together the olive oil and balsamic vinegar. Pour into a flat plate large enough to roll the corn in. Spread the grated parmesan into a shallow pan or plate large enough to hold the corn. Remove corn from the grill and lightly season with salt. Immediately roll each corn cob in the oil/vinegar plate, then dredge in the parmesan cheese plate to lightly coat. If necessary lightly sprinkle on additional cheese.
Serve immediately.
GRILLED PARMESAN BALSAMIC CORN:
Serves 4.
Ingredients:2 sides pork baby back ribs
Rib Rub:
1 1/2 tablespoon kosher salt
1 1/2 tablespoon brown sugar
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Asian-Lime Sauce:
3 tablespoons fresh ginger – coarsely chopped
2 tablespoons fresh garlic – coarsely chopped
3/4 cup rice vinegar
1/2 cup low sodium soy sauce
1/2 cup ketchup
1/2 cup fresh cilantro – chopped
1/3 cup fresh lime juice
1/3 cup brown sugar
1/4 cup hoisen sauce
1/4 cup honey
2 tablespoons dark sesame oil
1 tablespoon crushed red pepper flakes
For the Grilled Parmesan Basamic Corn:
4-6 ears fresh corn on the cob – shucked
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 1/2 cup parmesan cheese – finely grated
Salt
Preparation:
Baby Back Ribs
In order to make the ribs more tender, remove the membrane that covers the underside of the ribs. Do so by laying the ribs meaty side down on a flat surface, with a small knife, loosen a corner of the membrane, grasp it with a paper towel and pull it off.
In a small bowl, combine the ingredients for the rub. Apply the rub to the ribs on both sides. Place the ribs on a rimmed sheet pan, cover and place in the refrigerator. Preheat oven to 275 degrees. After approximately 1 hour minimum (can do early in the day) remove ribs from the refrigerator and place in the oven. Cook for one hour.
Stir together ingredients for the sauce. Remove ribs from oven. Preheat barbeque to medium. Coat the ribs on both sides with sauce.
Place the ribs on the grill and BBQ for app. 10 minutes adding additional sauce half way through. Since the ribs have already been cooked, they are just reheated on the BBQ to char them and add flavor.
Remove from grill, and cut into individual ribs. Serve with additional sauce if desired.
Grilled Corn:
Preheat BBQ. Place the corn on the hottest part of the grill and cook app. 5 minutes or until grill marks appear on the first side of the corn. Roll each ear over a quarter turn 2-3 minutes. Then repeat 2 more times.
In a small bowl, mix together the olive oil and balsamic vinegar. Pour into a flat plate large enough to roll the corn in. Spread the grated parmesan into a shallow pan or plate large enough to hold the corn. Remove corn from the grill and lightly season with salt. Immediately roll each corn cob in the oil/vinegar plate, then dredge in the parmesan cheese plate to lightly coat. If necessary lightly sprinkle on additional cheese.
Serve immediately.