Baby Back Ribs with BBQ Corn Salad
Mike ReidIngredients:
Recipe brought to you by our friends at Supreme Caravans
- 1kg pork baby back ribs, cut into 12 equal small racks (2 or 3 ribs per rack)
- 80g coarse sea salt
Smoked Corn Salad
- 4 large corn cobs in their husks
- 15 sprigs of lemon thyme
- 3 tbsp lime juice
- 2 tsp maple syrup
- 4 tbsp olive oil
- 1 green chilli, seeds removed and thinly sliced
- 20g coriander leaves
- 20g mint leaves
- 20g parsley leaves
- 4 spring onions, thinly sliced
- coarse sea salt
Glaze
- 3 banana shallots, peeled and thinly sliced
- 350ml bourbon
- 4 tbsp maple syrup
- 2 tsp Szechuan peppercorns
- 1½ tbsp lemon juice
- 2 tbsp sesame oil
- 3 tbsp tomato ketchup
- 1½ tbsp rice vinegar
- 2 dried red chilies
- 2 garlic cloves, lightly crushed
Method:
Smoked Corn Salad
- Cook your corn over the BBQ until nice and golden. Once cooled remove from the cob and mix through with the other ingredients
Glaze
-
- Add all your ingredients into a mixing bowl and a combine evenly before placing your ribs into the mix and marinating for at least 1 hour but ideally overnight
- Place in the oven and cook at about 160 degrees for 2-3 hours until tender and soft
- Once cooked, finish on the grill and baste with the glaze before serving
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