Smoky barbecue pork ribs with cabbage & corn slaw

These smoky barbecue pork spare ribs will have you licking your fingers.

Recipe «Smoky barbecue pork ribs with cabbage & corn slaw» presented in category Recipes / Meat, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tsp olive oil, 1kg Coles pork spare ribs, 1/2 cup barbecue sauce, 1/3 cup apple cider vinegar, 2 tbsp brown sugar , 2 garlic cloves, crushed, 1 tsp smoked paprika, Pinch dried chilli flakes , 3 sweet corn cobs, husks in tact, 1/4 white cabbage, shredded, 2 shallots, thinly sliced, 1/2 cup chopped fresh coriander, 1/3 cup sour cream, 2 tbsp fresh lime juice.

Ingredients:

• 1 tsp olive oil 
• 1kg Coles pork spare ribs 
• 1/2 cup barbecue sauce 
• 1/3 cup apple cider vinegar 
• 2 tbsp brown sugar 
• 2 garlic cloves, crushed 
• 1 tsp smoked paprika 
• Pinch dried chilli flakes 
• 3 sweet corn cobs, husks in tact 
• 1/4 white cabbage, shredded 
• 2 shallots, thinly sliced 
• 1/2 cup chopped fresh coriander 
• 1/3 cup sour cream 
• 2 tbsp fresh lime juice 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.