These are my simple weeknight ribs. You season the ribs the night before, or even first thing in the morning, then cook them quickly on the grill. Grill the ears of corn while you sear the ribs, then make the Zucchini and Corn Sauté while the ribs rest. Lastly, prepare the Panzanella. You can substitute marjoram with fresh thyme sprigs.
2 racks baby back ribs, about 4 to 5 pounds, total
Freshly ground black pepper
1/4 cup extra virgin olive oil
1 lemon, cut into quarters
1 bunch fresh marjoram
Zucchini and Corn Sauté
2 tablespoons olive oil
1 1/2 pounds zucchini, halved lengthwise and sliced into 1/2-inch thick half-moons
Freshly ground black pepper
3 tablespoons unsalted butter
1 batch Grilled Corn, kernels cut from the cobs
1 tablespoon chopped fresh marjoram
Pat ribs dry with paper towels and season very generously on both sides with salt and pepper and rub with olive oil. Salt and pepper are the main flavor ingredients here so don’t be shy! Cover the bottom of a baking dish deep enough to hold both racks with 1/3 of the marjoram sprigs. Place one rack of ribs in the dish over the marjoram, cover with 1/3 of the sprigs and top with the second rack of ribs. Place remaining marjoram sprigs on the top rack of the ribs, cover dish with plastic wrap and refrigerate for 8 hours or overnight.
Preheat a gas grill to medium or prepare a charcoal grill for indirect cooking. Allow ribs to sit at room temperature for 30 minutes. Set marjoram sprigs aside. Grill ribs directly on grates, meaty side down first, turning using long handled tongs until cooked through, 7 to 10 minutes per side. If flare ups occur move ribs to a cooler part of the grill. Place marjoram sprigs on ribs during last few minutes of cooking to let them char. Once cooked, allow ribs to rest on a cutting board for 10 minutes. Discard marjoram sprigs.
If it’s a rainy night, roast ribs in a 450 F oven on a half-sheet pan lined with foil (place the marjoram sprigs under the racks) for 35 to 40 minutes until the ribs are cooked through and golden brown. If you like your ribs with a bit more char finish them under a hot broiler.
Meanwhile, heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Sauté half the zucchini in a single layer along with a large pinch of salt and some pepper until golden brown, about 5 to 6 minutes total, turning zucchini over once. Remove zucchini from skillet. Add remaining tablespoon of olive oil and repeat sauté process with the other half of zucchini.
Return all zucchini to the pan. Add the butter and grilled corn kernels to the skillet and stir until corn is heated through, about 2 minutes. Remove from heat and stir in marjoram. Taste for seasoning and adjust to your liking.
Cut ribs and serve on a platter with lemon wedges. Serve zucchini and corn straight from the skillet or place in a serving bowl.
Combine Simple Tomato Salad and Simple Croutons in a large bowl. Taste for seasoning and adjust how you see fit, adding more extra virgin olive oil if necessary. Garnish with additional basil leaves and serve immediately.
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