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Sticky pork ribs with cob salad
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Enhance any meat dish with leftover glaze from slow cooking - perfect for beef, lamb, steak, or chicken as a marinade or pre-cooking brush.
Ingredients:
  • 12 Pork Spare Ribs
  • 1 tsp fennel seeds
  • 2.50 gm ground paprika
  • 60ml maple syrup
  • 60ml tomato sauce
  • 45.20 gm barbecue sauce
  • 32.00 gm brown sugar
  • 23.40 gm Dijon mustard
  • 3 corn cobs, husks and silks removed
  • 40.00 ml red wine vinegar
  • 36.40 gm olive oil
  • 5.90 gm Dijon mustard, extra
  • 7.20 gm honey
  • 2 just-ripe avocados, halved, stoned, peeled, thinly sliced lengthways
  • 1 baby cos lettuce, leaves separated
  • 200g punnet Perino tomatoes, halved
Instructions:
  • Preheat your oven to 150C. Place a wire rack inside a roasting pan. In a large bowl, season the ribs with fennel and paprika, and toss to coat evenly. Arrange the ribs in a single layer on the wire rack. Pour 1 cup (250ml) of water into the pan and cover it with foil. Bake for 2 hours or until the ribs are very tender. Then, increase the oven temperature to 200°C.
  • In a small bowl, blend together the maple syrup, tomato sauce, barbecue sauce, sugar, and mustard.
  • Uncover the ribs and coat them evenly with the sweet maple mixture. Bake for 30 minutes, basting occasionally until they're sticky and caramelized.
  • Once the ribs are cooking, preheat a barbecue grill or chargrill on high. Grill the corn, turning occasionally, for 10 minutes or until lightly charred and tender. Let it cool slightly before serving.
  • In a screw-top jar, combine vinegar, oil, extra mustard, and honey. Shake well to blend. Season to taste.
  • Carefully cut the corn kernels off each cob using a sharp knife. Mix together the corn kernels, avocado, lettuce, and tomato in a big bowl. Drizzle the dressing over the salad and toss gently to mix everything together.
  • Arrange the salad on serving dishes and enjoy with the ribs.

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