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1
Day before serving, dry rub ribs and prepare basil oil.
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2
Prepare dry rub: In small bowl, combine sugar, garlic powder, paprika, black and red peppers, salt, and allspice.
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3
Place ribs on rimmed baking sheet and evenly sprinkle dry rub over both sides of ribs.
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4
Cover and refrigerate overnight.
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5
Prepare basil oil: In food processor fitted with chopping blade, puree basil, parsley, and olive oil until very smooth--3 to 5 minutes.
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6
Set aside 1/2 hour.
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7
Strain basil oil into glass jar with lid.
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8
Refrigerate overnight.
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9
Do not store at room temperature.
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10
Next day, heat indoor or outdoor grill to medium.
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11
Coat grill rack with nonstick cooking spray.
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12
Grill ribs 6 inches above grill rack 25 minutes.
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13
Turn ribs and grill 20 to 30 minutes longer or until cooked through.
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14
Meanwhile, carefully peel back husks of corn, leaving husks attached at the stalk end.
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15
Remove silk.
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16
Rinse corn, moistening husks thoroughly.
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17
Brush corn kernels with basil oil.
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18
Pull husks back into place.
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19
Grill corn in husks back into place.
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20
Grill corn in husks 15 to 18 minutes, turning occasionally to ensure uniform cooking.
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21
Serve pork ribs with warmed barbecue sauce and grilled corn with remaining basil oil.
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22
Refrigerate any leftover basil: use within 2 days.
