3 tablespoons firmly packed lighty brown sugar
2 tablespoons garlic powder
1 1/2 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon ground red pepper
1 teaspoon salt
1/4 teaspoon ground allspice
3 sides baby back pork spareribs — (4 lbs.)
1 cup fresh basil leaves — packed
1 cup fresh parsley leaves — packed
2/3 cup olive oil
6 ears yellow corn
1/2 cup prepared barbecue sauce — warmed
Day before serving, dry rub ribs and prepare basil oil. Prepare dry rub: In small bowl, combine sugar, garlic powder, paprika, black and red peppers, salt, and allspice. Place ribs on rimmed baking sheet and evenly sprinkle dry rub over both sides of ribs. Cover and refrigerate overnight. Prepare basil oil: In food processor fitted with chopping blade, puree basil, parsley, and olive oil until very smooth–3 to 5 minutes. Set aside 1/2 hour. Strain basil oil into glass jar with lid. Refrigerate overnight. Do not store at room temperature.
Next day, heat indoor or outdoor grill to medium. Coat grill rack with nonstick cooking spray. Grill ribs 6 inches above grill rack 25 minutes. Turn ribs and grill 20 to 30 minutes longer or until cooked through.
Meanwhile, carefully peel back husks of corn, leaving husks attached at the stalk end. Remove silk. Rinse corn, moistening husks thoroughly. Brush corn kernels with basil oil. Pull husks back into place. Grill corn in husks back into place. Grill corn in husks 15 to 18 minutes, turning occasionally to ensure uniform cooking.
Serve pork ribs with warmed barbecue sauce and grilled corn with remaining basil oil. Refrigerate any leftover basil: use within 2 days.