Simple SPARERIBS

Personally, I do not like BBQ sauce on ribs or any other meat.  We like ribs seasoned with just salt and pepper and roasted at a high temperature.  Grilled corn on the cob makes a nice accompaniment.

 

 

2 slabs pork spareribs

2 tablespoons vegetable oil

coarse or kosher salt

freshly ground coarse black pepper

 

 

Heat the grill at medium to high temperature.

 

Pat the ribs dry with paper towels.  Rub them with vegetable oil, then sprinkle on both sides with salt and pepper.

 

Place the ribs on the center rack, cover the grill.  Cook for 30 minutes, then turn the ribs and cook until well browned on the outside and no longer pink when cut at the bone, 40 to 45 minutes longer.

 

To serve, cut the slabs into single-rib pieces and mound on a warmed platter.

 

Enjoy with the grilled corn!

 



GRILLED CORN ON THE COB - PANNOCCHIE DI MAIS GRIGLIATI

Grilled Corn on the Cob is a popular menu item for barbecues and it’s easy to do. Fresh corn on the cob can be cooked on the barbecue either wrapped in aluminum foil or in its own husks.

Preparing Corn for Grilling:

If the ears of corn have many layers of husk on them, peel off only the first couple of layers, leaving a few layers for protection. Do not remove all the layers.

Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water.

While the corn is soaking, preheat the barbecue grill to a medium temperature.   After soaking, remove the corn from the water and shake off any excess water. 

Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.

Brush the kernels with olive oil.

Grilling the Corn:

Place the prepared ears of corn on the grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns move the corn to the side of the grill or on the top shelf of the grill, and close the cover.

Allow the corn to slowly continue cooking for approximately 15 minutes or as soon as the husk gets dark and kernels begin to pull away.

Don’t overcook the corn or it will become mushy.