These smoky barbecue pork spare ribs will have you licking your fingers.
- Heat the oil in a large saucepan over medium-high heat. Add the pork, in 2 batches, and cook for 3-4 minutes each side or until golden.
- Combine the sauce, vinegar, sugar, garlic, paprika, chilli and 1/4 cup water in a small bowl. Pour into the saucepan. Return all of the pork to the saucepan. Reduce heat to very low. Cover and cook for 1 hour or until the pork is very tender.
- Meanwhile, cook the corn, in the husk, in the microwave on high (100%) for 10 minutes. Carefully remove and set aside to cool slightly. Remove the husks and rinse. Place the cobs flat-side down and use a large sharp knife to remove the kernels in shards.
- Combine the corn, cabbage, shallot and coriander in a large bowl. Mix the sour cream and juice in a small bowl. Add to the slaw. Season with salt and pepper. Toss to combine. Serve the pork ribs with the slaw.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set