2 Full Racks Cooked Back Ribs
Reheat on a hot grill or in a pan in the oven for 6-8 minutes per side, until heated through.
Roasted Corn Salad with Feta & Tomatoes
3 c Peaches and Cream Frozen Corn (Thawed)
2 Tbl Unsalted Butter
1 clove Garlic - minced
1 tsp Fresh Thyme Leaves - coarsely chopped
1sm Green Pepper - diced
5 Scallions - thinly sliced (green portion only)
Taste Salt & Pepper
1 Pinch Borsari Seasoning
2 c Grape Tomatoes - cut in ½
¾ c Feta Cheese - crumbled
1 Lime - juiced
2 Tbl Fresh Basil - minced
Heat 1Tbl oil and 1Tbl butter in a skillet over medium high heat.
Add ½ the garlic and cook for 20-30 seconds.
Add ½ the corn and cook until it begins to brown, stirring occasionally (3-4 min).
Add ½ the thyme, ½ the green pepper and continue cooking for another minute.
Set aside and allow to cool.
Repeat the process with the remaining corn.
In a separate bowl, combine the tomatoes, feta, 2 Tbl extra virgin olive oil, Borsari, salt and pepper.
Toss to combine.
Add ½ the lime juice, basil and cooled corn.
Taste and add more lime juice, salt and pepper if needed.
Serve at room temperature or chilled.