Rory'S Ribs With Grilled Corn Recipe

Name: Rory'S Ribs With Grilled Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Barbeque Sauce and Ribs; 3 tbsp. EVOO; 3 cloves garlic, peeled; 2 1/4 c ketchup; 1 3/4 c low salt chicken broth, divided; 7 tbsp soy sauce, divided; 6 tbsp. dark brown sugar; 4 1/2 tbsp light molasses; 3 tbsp red wine vinegar; 4 large racks baby back ribs (2 1/2 lbs each); 8 tbsp chili powder, divided; For Herb Butter and corn; 1 c butter, room temperature; 2 tbsp chopped fresh rosemary; 2 tbsp chopped fresh thyme; 2 tbsp chopped fresh marjoram; 1 tbsp chopped fresh chives; 8 ears of corn, husked

Servings: persons

Barbeque Sauce and Ribs
3 tbsp. EVOO
3 cloves garlic, peeled
2 1/4 c ketchup
1 3/4 c low salt chicken broth, divided
7 tbsp soy sauce, divided
6 tbsp. dark brown sugar
4 1/2 tbsp light molasses
3 tbsp red wine vinegar
4 large racks baby back ribs (2 1/2 lbs each)
8 tbsp chili powder, divided
For Herb Butter and corn
1 c butter, room temperature
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
2 tbsp chopped fresh marjoram
1 tbsp chopped fresh chives
8 ears of corn, husked

1
For Sauce and Ribs:
2
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.
3
(can be made one week in advance. cover and chill).
4
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).
5
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.
6
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.
7
For ribs: Prepare barbeque to medium high heat. rill ribs until heated through and slightly charred, about 10 minutes. Pile on platter.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Barbeque Sauce and Ribs, 3 tbsp. EVOO, 3 cloves garlic, peeled, 2 1/4 c ketchup, and more.

Yes, Rory'S Ribs With Grilled Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rory'S Ribs With Grilled Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions