1/2 cup apple cider
1 1/4 cups sweet onion barbecue sauce, divided
3 lb pork baby back ribs
1 (12- x 36-inch) sheet aluminum foil
1 tablespoon blackening seasoning

1. Preheat oven to 450°F. Combine in small bowl, apple cider and 3/4 cup of the barbecue sauce. Place ribs on foil in single layer. Season ribs by rubbing the seasoning into ribs on both sides (wash hands). Pour sauce over top of ribs. Bring up ends of foil and double-fold ends to seal. Double-fold both sides up to completely seal ribs. Place on baking sheet and bake 25 minutes. (For more tender ribs, cook up to 15 minutes longer.) NOTE: Ribs may also be cooked by placing foil pouch directly on preheated grill.
2. For best flavor, ribs can be finished on grill. Preheat grill. Remove ribs from foil pouch; place on grill. Brush with remaining 1/2 cup barbecue sauce as ribs grill 3–4 minutes to improve flavor. If ribs are not finished on the grill, serve with barbecue sauce for dipping. Serve.

4 ears fresh corn
1 (32-oz) box reduced-sodium vegetable broth
1 cup Arborio (or risotto) rice
1 cup fresh pre-diced onions
2 tablespoons unsalted butter
1/2 teaspoon dried basil
2 tablespoons grated Parmesan cheese

1. Remove husks and silks from corn. Stand each corn cob on one end; slice downward to cut off the tops of the corn kernels. Scrape cob with back of knife to remove fine bits of corn left on cob. Place corn in large microwave-safe bowl with remaining ingredients (except cheese). Cover and microwave on HIGH 10 minutes.
2. Stir once and then microwave 10–15 more minutes or until vegetables are tender and rice is softened.
3. Stir in Parmesan cheese; rice will thicken as it stands. Serve.