By Food Network.com

Rory's Ribs with Grilled Corn, Cantaloupe, and Fresh Herb Salad

Ingredients

8 servings

3 tablespoonsextra-virgin olive oil

3garlic cloves

peeled

2 ¼ cupsketchup

1 ¾ cupslow-salt chicken broth

divided

7 tablespoonssoy sauce

divided

6 tablespoonsdark brown sugar

packed

4 ½ tablespoonslight molasses

mild-flavored

3 tablespoonsred wine vinegar

4 x 2.5 poundsracks baby back pork ribs

large

8 tablespoonschili powder

divided

1 cupbutter

room temperature

2 tablespoonsfresh thyme leaves

chopped

2 tablespoonsfresh rosemary leaves

chopped

2 tablespoonsfresh marjoram leaves

chopped

1 tablespoonfresh chives

chopped

8 earsfresh corn

large, husked

1cantaloupe

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

honey

cayenne pepper

¼ cupred wine vinegar

1orange

juiced and zest grated

2 tablespoonsextra-virgin olive oil

salt

freshly ground black pepper

2 bunchesfresh Italian parsley

leaves only, thoroughly cleaned and dried

orange

wedges, for garnish

Instructions