Ingredients
- ⅓ cup honey
- 2 tablespoons chili powder
- 1 sausage wheel
- 1 rack of pork ribs, rubbed 24 hours in advance with equal parts sugar, salt, and pepper and then par-baked in a 50° oven for 45—60 minutes
- 6 ears corn on the cob, shucked
- ¼ cup olive oil
- 1 zucchini, sliced into thick rounds
- 3 peppers in a variety of colors, cored and cut into large cubes
- 1 large red onion, peeled and cut into 6 wedges
- 8 ounces whole cremini or white mush rooms, wiped clean
- salt and freshly ground pepper
Preparation
Make the glaze by thoroughly mixing honey and chili powder in a small bowl; set aside. Season meats and preheat the grill. Prepare corn for the grill by rubbing with olive oil and seasoning with salt and pepper. Thread the skewers alternately with veggies so that each skewer has at least 1 of each veggie.
Drizzle with olive oil and season.
Grill the meats first and drizzle with glaze when they are removed from the grill, allowing them to rest while the veggies cook. Grill corn and veggie skewers and arrange decoratively on a serving platter to eat right away.
