Meaty Holiday Ribs

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.

Plate, napkins and tablecloth from Crate & Barrel Stores.

Orange-and Mustard-Glazed Beef Ribs

Active Work Time: 10 minutes * Total Preparation Time: 30 minutes

1 cup fresh-squeezed orange juice

3 tablespoons Dijon mustard

2 tablespoons honey

2 teaspoons horseradish

2 teaspoons minced fresh thyme

2 cloves garlic, minced

Salt, pepper

4 pounds ribs from standing rib roast

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.

4 servings. Each serving: 677 calories; 255 mg sodium; 145 mg cholesterol; 53 grams fat; 21 grams saturated fat; 9 grams carbohydrates; 38 grams protein; 0.44 gram fiber.

MENU

Orange-and-Mustard-

Glazed Beef Ribs

Grilled Corn With Herb Butter

Cherry Tomato and Rosemary Kebabs

STAPLES

Butter

Dijon mustard

Garlic

Honey

Horseradish

SHOPPING LIST

Fresh corn

Oranges

Ribs from standing rib roast

Extra-long rosemary sprigs

Fresh thyme

Red, yellow and orange cherry tomatoes

GAME PLAN

30 minutes before: Get the grill going. Boil orange juice and make the glaze.

20 minutes before: Begin grilling ribs. Make the herb butter for the corn. Begin grilling corn.

10 minutes before:Skewer tomatoes and grill.

Just before serving: Season corn and tomatoes. Enjoy your Fourth.

Cherry Tomato and Rosemary Kebabs

Active Work and Total Preparation Time: 10 minutes

These kebabs can be brushed with the herb butter used with the corn if you like, but they’re great all by themselves.

4 long (about 10-inch) rosemary sprigs

1/2 pint red cherry tomatoes

1/2 pint yellow cherry or teardrop tomatoes

1/2 pint orange cherry or teardrop tomatoes

Salt, pepper

Remove the rosemary leaves from the twigs and save for another use.

Thread the tomatoes onto the rosemary skewers, alternating colors.

Grill over a medium-hot fire, turning often until the tomatoes have softened and are slightly charred, about 5 minutes. Season with salt and pepper.

4 servings. Each serving: 29 calories; 86 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 6 grams carbohydrates; 1 gram protein; 1.50 grams fiber.