Dry rubbed baby-back ribs

>> Monday, March 1, 2010

For dinner this evening, I pulled together a finger-lickin' meal that was a pure crowd pleaser.  Baby-back ribs and corn on the cob is always a delicious option if you don't mind getting your hands a little saucy.  So I put away the cloth napkins and pulled out the paper towels to serve up this recipe for you to enjoy right now.

All you need for this simple dish is:

4 cloves garlic, choped
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
Kosher salt and black pepper
2 racks baby-back ribs
4 cobs of corn, shucked and halved
4 tablespoons butter, melted
1/4 cup flat-leaf parsley, roughly chopped

Pre-heat the oven to 425 degrees.  In a small bowl, combine the garlic, brown sugar, chili powder, cayenne, 2 teaspoons salt, and 3/4 teaspoon black pepper. 

Rub the spice on the ribs and let sit for 10 minutes.  Place on a baking sheet and cover with foil and pop in the oven.  Let cook for 25 minutes.  Remove from the oven and cut the ribs apart. Put back in the oven, uncovered, for 5 minutes. 

Meanwhile, to prepare the corn, bring a large pot of water to a rapid boil.  Add the corn ears and let cook for 5 minutes, until tender.  Drain and transfer to a serving dish.  Pour the melted butter over the corn and sprinkle with the parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Enjoy!!

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