Grilled Ribs With Rosemary Honey Mustard I Megan Mitchell



Barbecued Ribs with Rosemary Corn

Ingredients
Ribs:
water
small sides pork spareribs
3/4 tsp.
1/2 tsp. Ground black pepper
Fresh rosemary sprigs (optional)
Barbecue Sauce:
1 tbsp. olive oil or vegetable oil
1/2 c. chopped onion
1/2 c. Ketchup
1/2 c. chili sauce
1/4 c. apple jelly
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
1 tsp. chili powder
Rosemary Corn:
1/4 c. butter
1 tsp. chopped fresh rosemary leaves
ear corn
Directions
  1. In 6-quart saucepot or Dutch oven, heat water to boiling over high heat.
  2. Add ribs, salt, and pepper to saucepot. Cover and reheat water to boiling; reduce heat to low and simmer until ribs are tender -- about 30 minutes.
  3. Meanwhile, prepare Barbecue Sauce. Drain ribs well. Heat coals in grill to medium-low. Place grill rack 4 inches above coals. Or, heat indoor broiler. Prepare Rosemary Corn.
  4. Place ribs on grill rack or, if broiling, on broiler pan. Brush ribs on both sides with half of Barbecue Sauce. Grill or broil 4 minutes on each side. Brush ribs on both sides with remaining Barbecue Sauce; grill or broil 3 minutes longer on each side or until sauce is glazed and well browned.
  5. To serve, cut ribs into pieces. Serve with Rosemary Corn. Garnish with fresh rosemary, if desired.
  6. Barbecue Sauce: In small skillet, heat 1 tablespoon olive or vegetable oil over medium heat. Add 1/2 cup chopped onion and saute until tender -- about 5 minutes. Stir in 1/2 cup ketchup, 1/2 cup chili sauce, 1/4 cup apple jelly, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, and 1 teaspoon chili powder. Heat to boiling, stirring frequently. Remove from heat until ready to use.
  7. Rosemary Corn:In small bowl, combine 1/4 cup (1/2 stick) butter, melted, and 1 teaspoon chopped fresh rosemary leaves. Carefully peel back husks of 6 ears of corn, leaving them attached at base. If desired, remove silk. Rinse corn, being sure to moisten husks thoroughly. Brush corn kernels with rosemary-butter mixture. Pull husks back into place. Grill corn 15 to 18 minutes, turning occasionally to ensure uniform cooking.





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Date: 16.12.2018, 05:47 / Views: 71374