Ribs, a grill and the Fourth of July. Sounds good.
Sounds even better if the ribs are from a standing rib roast. These meaty, tender ribs grill up in no time at all. Unlike other ribs, they’re best served medium rare.
Serve them with grilled corn and tomato kebabs. For the corn, I like to combine 1/4 cup of softened butter with 1 tablespoon of mixed herbs, such as rosemary, thyme, oregano and parsley. Shuck the corn and grill it over a medium-hot fire, basting it with the butter, until the corn is slightly charred and wrinkled, 12 to 15 minutes. Season it with salt and pepper.
For the kebabs, you can special-order extra long rosemary sprigs from some markets ... or you can raid your hedge.
Cook the orange juice over medium heat until it is reduced by half, about 6 to 8 minutes.
While the juice reduces, whisk together the mustard, honey, horseradish, thyme, garlic and salt and pepper to taste. Stir in the reduced orange juice.
Grill the ribs over a medium-hot fire, basting frequently with the glaze until they are medium rare and slightly charred, about 15 minutes.
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