Baby Back Ribs with BBQ Corn Salad

Mike Reid

Ingredients:

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

  1. Cook your corn over the BBQ until nice and golden. Once cooled remove from the cob and mix through with the other ingredients

Glaze

    1. 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
    2. Place in the oven and cook at about 160 degrees for 2-3 hours until tender and soft
    3. Once cooked, finish on the grill and baste with the glaze before serving

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