1 cantaloupe whole rinsed seeded cut into 1/2-inch-thick slices cut in half, , each half
8 servings cayenne pepper
8 tablespoons chili powder divided
6 tablespoons brown sugar dark packed
8 large ears of corn fresh husked
1 tablespoon chives fresh chopped
2 tablespoons rosemary leaves fresh chopped
2 tablespoons thyme leaves fresh chopped
3 garlic cloves peeled
8 servings honey
1 juice of orange grated juiced
2.3 cups catsup
1.8 cups low-salt chicken broth divided
2 tablespoons marjoram leaves fresh chopped
4.5 tablespoons mild-flavored molasses light
2 tablespoons olive oil extra-virgin
3 tablespoons olive oil extra-virgin
8 servings orange wedges for garnish
2 bunches parsley dried fresh italian cleaned
0.3 cup red wine vinegar
3 tablespoons red wine vinegar
8 servings salt and pepper black freshly ground
7 tablespoons soya sauce divided
Equipment
bowl
frying pan
baking sheet
sauce pan
oven
whisk
grill
aluminum foil
garlic press
Directions
Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds.
Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes.
Transfer to bowl. This can be made 1 week ahead. Cover and chill.
Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.
Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil.
Bake ribs 30 minutes; reverse sheets.
Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly.
Cut each rib rack between bones into individual ribs.
Brush ribs generously with sauce. This can be made 2 hours ahead.
Let stand at room temperature.
Whisk butter and all herbs in medium bowl to blend. Season butter, to taste, with salt and pepper. This can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
Arrange corn on baking sheet; sprinkle with salt and pepper.
Let stand until ready to grill, up to 2 hours.
Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes.
Transfer to plate; top with more butter.
Serve with remaining butter.
For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter.
Brush with honey; sprinkle with cayenne.
For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the meal.
Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small bowl. Season the dressing with salt and pepper. Strip thick stems from 2 large bunches of fresh Italian parsley and place small top sprigs and leaves in large bowl. Cover and chill until ready to use, up to 2 hours. Re-whisk dressing. Toss parsley with enough dressing to coat and serve.
In a small saucepan over medium heat, saute the garlic in the oil until fragrant.
Add the remaining ingredients and simmer for 1 hour, stirring occasionally.
