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For Barbecue Sauce: Heat oil in medium saucepan over medium heat.
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Press garlic through garlic press into pan.
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Stir 30 seconds.
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Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar.
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Bring sauce to a simmer.
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Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes.
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Transfer to bowl.
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This can be made 1 week ahead.
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Cover and chill.
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Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder.
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Arrange 2 racks on each of 2 large rimmed baking sheets.
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This can be made 1 day ahead; cover and chill.
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Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
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Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil.
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Bake ribs 30 minutes; reverse sheets.
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Bake ribs until tender, about 45 minutes longer.
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Uncover; cool slightly.
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Cut each rib rack between bones into individual ribs.
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Brush ribs generously with sauce.
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This can be made 2 hours ahead.
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Let stand at room temperature.
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For Herb Butter and Corn: Whisk butter and all herbs in medium bowl to blend.
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Season butter, to taste, with salt and pepper.
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This can be made 1 week ahead.
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Cover; chill.
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Bring to room temperature before using.
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Arrange corn on baking sheet; sprinkle with salt and pepper.
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Let stand until ready to grill, up to 2 hours.
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Prepare barbecue (medium-high heat).
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Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes.
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Pile ribs on platter.
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Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes.
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Transfer to plate; top with more butter.
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Serve with remaining butter.
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For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes.
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Mound, grilled side up, on platter.
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Brush with honey; sprinkle with cayenne.
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For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the meal.
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Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small bowl.
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Season the dressing with salt and pepper.
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Strip thick stems from 2 large bunches of fresh Italian parsley and place small top sprigs and leaves in large bowl.
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Cover and chill until ready to use, up to 2 hours.
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Re-whisk dressing.
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Toss parsley with enough dressing to coat and serve.
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45
This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star.
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46
Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
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In a small saucepan over medium heat, saute the garlic in the oil until fragrant.
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Add the remaining ingredients and simmer for 1 hour, stirring occasionally.
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49
This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star.
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50
Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
