Ingredients

• 3 lb pork loin back ribs
• 1 (36- x 12-inch) sheet aluminum foil
• 1 tablespoon blackening seasoning
• 1 ¼ cups sweet onion barbecue sauce
• ½ cup apple cider

Steps

1. Preheat oven to 350°F. Arrange ribs in single layer on foil sheet. Rub seasoning over ribs, covering both sides (wash hands). Bring up sides of foil, then double-fold top and ends to seal pouch; place pouch on baking sheet and bake 2 hours.
2. Preheat grill on medium-high. Combine barbecue sauce and cider. Remove ribs from foil pouch, place on grill, and brush with sauce mixture; grill 3–4 minutes until ribs are 185°F (for fall-apart tender). Serve with remaining sauce mixture for dipping.

Note: Ribs may also be cooked by placing foil pouch over indirect heat on preheated grill.

Ingredients

• 4 ears fresh corn
• 1 (32 oz) box unsalted vegetable stock
• 1 cup Arborio (or risotto) rice
• 1 cup diced fresh yellow onions
• 2 tablespoons unsalted butter
• ½ teaspoon dried basil
• 2 tablespoons grated Parmesan cheese

Steps

1. Remove husks and silks from corn. Stand each cob on end and slice downward to cut off corn kernels. Scrape cob with back of knife to remove fine bits of corn left on cob.
2. Place corn, broth, rice, onions, butter, and basil in large, microwave-safe bowl. Cover and microwave on HIGH 10 minutes.
3. Stir once, then microwave 10–15 more minutes until vegetables are tender and rice is softened. Stir in cheese and let stand 5 minutes (sauce will thicken as it stands). Serve.