BBQ Short Ribs with Grilled Corn and Marinated Portobello Mushrooms

Method/Grilled Corn Peel back the outer husk of the corn without actually removing it; remove the inner silky threads. Soak the ears in water for 10 minutes, then brush with butter, sprinkle with salt and wrap the outer husk back around the ear. Place on a preheated grill and grill for 15–20 minutes, until the corn is tender. Ingredients/Marinated Portobello Mushrooms 2 portobello mushrooms 2 tsp olive oil 1 tsp minced garlic kosher salt white pepper Method/Marinated Portobello Mushrooms Remove the stems from the portobello mushrooms caps and cut the bottom parts off the stems, discarding any dirty portions. Toss Portobello into oil, garlic salt and pepper. Grill mushroom pieces until tender on a grill at medium temperature. Hold keep at room temperature until ready to use. Ingredients/BBQ Sauce 2 tsp olive oil 6 garlic cloves, chopped 2 Tbsp tomato paste 1 Tbsp chili powder 1 Tbsp paprika 1 tsp crushed red pepper 1/2 tsp ground allspice pinch ground cloves 2 cups ketchup 2 cups water 1/2 cup cider vinegar 1/4 cup dark molasses 1/4 cup firmly packed dark brown sugar 1 Tbsp kosher salt

1 Tbsp soy sauce 1 Tbsp Worcestershire sauce 2 tsp English-style dried mustard 1 tsp freshly ground black pepper 1 bay leaf Method/BBQ Sauce Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice and cloves; cook, stirring, until a dark red paste forms, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Assembly Cut the Portobello mushroom caps into 1-inch cubes. Cut the short ribs into 1-inch pieces. Cut the corn into 1-inch pieces. Use two pieces of Portobello mushroom cap and two pieces of short ribs on each skewer, starting with a mushroom piece and alternating mushroom and meat. Finish the skewer with a piece of corn on the end. Chef Notes All of the components for this hors d’oeuvre can be prepared ahead of time, with assembly done on-site. Short ribs are best prepared at least one day ahead. This allows the flavors to continue to develop while the short ribs sit in the sauce. Variations Instead of short ribs, try roasted pork loin or chili-lime chicken.