Rory's Ribs With Grilled Corn, Cantaloupe, And Fresh Herb Salad Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 1/4 cups ketchup

1 orange, juiced and zest grated

1 tablespoon chopped fresh chives

2 tablespoons extra-virgin olive oil

Cayenne pepper

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 cup (2 sticks) butter, room temperature

8 large ears of fresh corn, husked

7 tablespoons soy sauce, divided

3 garlic cloves, peeled

1/4 cup red wine vinegar

2 tablespoons chopped fresh thyme leaves

4 large racks baby back pork ribs (each about 2 1/2 pounds)

2 tablespoons chopped fresh marjoram leaves

2 tablespoons chopped fresh rosemary leaves

Orange wedges, for garnish

2 bunches fresh Italian parsley, leaves only, thoroughly cleaned and dried

8 tablespoons chili powder, divided

4 1/2 tablespoons mild-flavored (light) molasses

1 whole cantaloupe, rinsed, cut in half, seeded, each half cut into 1/2-inch-thick slices


3 tablespoons red wine vinegar

6 tablespoons (packed) dark brown sugar

1 3/4 cups low-salt chicken broth, divided

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