Holy Shit.

Pardon my French, but this is one of the best dinners we've had in a long time. #2 on Ryan's top 5 list of things I've ever made (#1 being this one).

I was thumbing through the latest edition of Sunset mag on my way home from Phoenix earlier in the week and came across a recipe for peach and ginger glazed ribs. Within pages was a recipe for spicy hoisin and sesame corn. What a pair! Ryan finally had a day off so we fired up the grill to test-drive these puppies.

Almost an entire roll of paper towels later (it's a messy one!), we're stuffed. As I'm polishing off my third (stop judging) glass of wine, I figured I'd post this now before a month goes by and I realize I forgot to do it.

Anywho, onto the recipes.

Let's start with the ribs, they take longer.

You will need:

1 tbsp minced garlic

4 tsp minced fresh ginger

1/4 cup soy sauce

2 1/2 lbs baby back ribs- cut into riblets (ask your butcher to do it)

1/2 cup peach preserves

1 1/2 tsp hoisin sauce

2 tsp rice vinegar

1 tbsp halced and sliced red chile

1/2 cup peeled and chopped peaches

1 tbsp chopped green onion

NOW, if you're cooking for 2 or 4, I would suggest cutting this recipe down accordingly. This serves 8. As delicious as they are, I don't know how they do as leftovers, and ribs aren't a super cheap cut of meat. I got 1 1/2 pounds and had only 1 rib leftover, what? We were hungry!

Combine garlic, 1 tbsp ginger and the soy sauce in a large mixing bowl. Toss the ribs in the bowl and let marinate in the fridge for at least one hour. Don't skip this step! If you do, they will be lacking in a lot of amazing flavor.

Make your glaze. Combine the peach preserves, hoisin sauce (available at any major market), vinegar, jalepeno and remaining 1 tspn ginger into a small sauce pan. Before I proceed I have a confession to make. I cheated. I used chile/garlic paste instead of a jalepeno. I'm sorry, it's just so much easier. Everytime I use hot peppers my hands smell of them for days. It's not cute. This is what the jar looks like and it works very well.

Back to the glaze. Cook mixture over medium heat, stirring often. Once it bubbles, remove from heat and set aside. It should look similar to this:

Throw the ribs on a charcoal grill for 25-30 minutes before using the glaze. In the last 10 or so minutes, baste the ribs generously with the glaze, until it bubbles. Sunset was very particular in how long they're supposed to be grilled for but we found our grill was much different. An easy way to tell if they're cooked well is to see how well they pull off the bone. If the meat comes off with some ease, then you're pretty much ready.

During the last 10 minutes that the ribs are on the grill, get your corn ready. You will need:

1/4 cup each hoisin sauce and honey

2 tbsp soy sauce

2 tbsp lime juice

8 ears corn, husked and cut in half (once again, adjust accordingly)

2 tsp sesame seeds

1 serrano chile, minced (I cheated again!)

2 green onions, sliced.

Combine hoisin sauce, honey, soy sauce, lime juicy and chile paste, if that's what you use. If you use the serrano, wait til the end to use it.

Put the corn on the grill with the ribs, baste with the glaze and turn often.

When your ribs and corn are done, remove from heat. Use chopped peaches, remainder of rib glaze and green onions to coat ribs. Sprinkle toasted sesame seeds and green onions on corn.

I served this with "sticky rice" (sushi rice with a little rice vinegar). Which compliments it perfectly. We all need a little starch in our diet! This is a must try, people. Even if you don't have a grill, this will work fine in the oven. Trust me,  you won't be sorry. Have napkins on stand-by.