Baby Back Ribs and Fried Sweet Corn

This one’s for a grumpy old man named Herman. We’re all doing just fine.

Ingredients

Ribs

1 rack of baby backs
BBQ spice rub (If you have a favorite use that)
1 large apple
yellow mustard
an oven

Fried Sweet Corn

4 ears of sweet corn
1/2 tbsp black pepper
1/4 tbsp salt
2 tsp red pepper flake
1 tsp white sugar
2 tbsp of salted butter

Instructions

First step, take your rack and flip it over. There’s a membrane on the backside called “Silver Skin“. Its gross and dumb and we don’t want it. My suggestion would be to take a knife and cut right under the membrane. Grab a paper towel, pinch the bit you cut firmly, and slowly peel it off. If you do it right it should come off in one go.

Now, slather your ribs in yellow mustard and preheat your oven to 400° F. You won’t taste the mustard, I promise. You just need something to get the rub to bind to the meat. This is what we big cook types call a…binder. Feel free to be liberal with your rub. Most BBQ rubs are easy on the salt, but always taste every spice mix before you use it. Cut your apple and set the pieces evenly across a bit of aluminum foil. This will help keep the meat from drying out. Place your ribs on top and wrap it tight.

Bake for 75 minutes. That may seem like a long time, but the apple and foil will keep anything from burning fast. You’re good to pull them once they hit 190-205° F internal. Unwrap your new baby and enjoy or go a step further.

Theoretically, you can set your oven to broil (or 500° F) and put your sauced ribs in for about 10 minutes. Depending on the thickness of your preferred sauce, this time can vary. All you’re doing is giving your ribs that sticky, restaurant vibe.

Corn

Ideally, you would pull this off while your ribs are in the last 20(ish) minutes of cooking. Remove the corn from the cob and put in a pan with butter over a medium heat. Once your corn starts to soften, add your seasonings and let cook for 12 minutes.

Wow, you did it, kiddo. I’m so proud of you.

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