Baby Back Ribs & Corn on the Cob with Mint-Feta Butter

Two of my favorite recipes for summer although there is no actual bbq-ing required. They are both super easy to make without scrimping on taste. 
I got this baby back ribs recipe from http://allrecipes.com/.These ribs come out so tender the meat is literally falling off the bone! And the corn.... Well, it has been hard for me to eat corn any other way. (recipe c/o Gourmet Magazine http://www.gourmet.com/)


Baby Back Ribs (shopping list)
-2 lbs pork baby back ribs (serves 4) but I like to get my ribs at Costco because the quality is amazing and then share the extrawith my dad :)
-1 (18 ounce) bottle barbecue sauce
-tin foil


Tear off 4 sheets of tin foil large enough to enclose each portion of ribs. Brush ribs liberally with barbecue sauce.

Wrap each portion of ribs tightly in it's own piece of foil. 

Refrigerate for at least 8 hours or overnight.

Preheat oven to 300 degrees. Place foil packets on foil lined cookie sheet. 

Bake for 2 1/2 hours.

Remove cookie sheet from the oven and set oven to broil. Open foil packets and put cookie sheet back in the oven on broil setting until edges are to desired crispness. (this gives a faux bbq effect)

Corn on the Cob with Mint-Feta Butter (shopping list)
-4 ears of corn, shucked and cut in half (serves 4)
-2 tablespoons butter, softened
-2/3 cup feta cheese
-3 tablespoons fresh minced mint
-1/4 teaspoon kosher salt


In a large bowl combine butter, feta, mint and salt.

Mix well.

Bring a large pot of water to a boil. Add corn. Cook for about 3 minutes. 

Remove corn with tongs and transfer to bowl with butter mixture. Toss until well coated. Serve.

Enjoy!