Ribs and Blue Cheese Corn

Yum Yum! It was such a nice weekend that the hubby and I just HAD to cookout. We have been dying to give ribs a try, and decided to pair them with some corn on the cob with a blue cheese dressing.

Barbecue Spareribs:
1 whole rack (about 4 lbs) spareribs
1 large onion, cut into chunks
1 tsp each of salt & pepper

Barbecue Sauce:
2 tsp olive oil
1 tbsp minced garlic
3/4 cup each of ketchup & chili sauce
1/4 cup each of brown sugar, orange juice & cider vinegar
2 tsp grated orange peel

1. Place spareribs (rack cut in half if necessary), onion, salt and pepper in a large pot. Add water to cover. Bring to a boil, reduce heat, cover and simmer 1 hour or until meat is tender.

    2. Meanwhile prepare sauce: Heat oil in a 2- to 3-qt saucepan. Add garlic; sauté until fragrant. Add remaining ingredients, bring to a boil, reduce heat, partially cover and simmer 15 to 20 minutes, stirring often to prevent sticking. Let cool. Brush spareribs with sauce.

      3. Heat outdoor grill or broiler (line broiler pan with foil and coat broiler-pan rack with nonstick spray for easy cleanup).

      4. Grill ribs (or broil 4 to 6 in. from heat source) 12 to 14 minutes, basting with sauce a few times and turning ribs over occasionally to prevent burning, until lightly charred.

      5. To serve: Cut rack(s) in 1-rib portions.

So good!!
5  minutes later, and here is whats left!!

Corn with Blue Cheese Dressing:
6 ears of corn, still in the husk
5 oz Danish Blue cheese
5 oz cottage cheese
1/2 cup plain yogurt
salt & pepper


1. Preheat the grill. Crumble the blue cheese into a mixing bowl. Beat with a wooden spoon until creamy. Beat in the cottage cheese until thoroughly blended. Gradually beat in the yogurt and season to taste with salt & pepper. Cover with plastic and let chill in the refrigerator.
2. Fold back the husk on each ear of corn and remove the silks. Smooth the husk back into place. Wrap each ear with foil.

3. Cook the corn over hot coals, turning frequently, for 20-25 minutes. Unwrap the corn and discard the foil. Peel back the husk on 1 side of each and trim off. Serve immediately, topped with the blue cheese dressing.
I was so happy with how this corn turned out. I was sceptical about the dressing, but it was delicious!! Notice the already eaten ear of corn in the picture above, I couldn't wait!!

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