We have given classic barbecue ribs a modern make-over with this finger-licking version.
- Preheat a covered barbecue on high to 200°C (see note).
- Combine seasoning and half the paprika in a bowl. Sprinkle over both sides of ribs. Wrap each rack of ribs in foil to make 3 parcels. Place on a wire rack in a large, disposable foil baking tray. Cook, using indirect heat (see note), for 1 hour 30 minutes or until tender. Set aside for 5 to 10 minutes to cool slightly. Remove and discard foil. Cut each rib in half.
- Meanwhile, combine tomato sauce, barbecue sauce, garlic, bourbon, mustard, worcestershire sauce and remaining paprika in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, stirring often, for 5 minutes or until slightly thickened. Set aside to cool. Reserve 1/2 cup sauce.
- Heat barbecue plate and chargrill on medium. Brush a little of the remaining sauce over ribs to coat. Spray ribs and corn with oil. Cook corn on chargrill, turning frequently, for 10 to 12 minutes or until slightly caramelised and tender. Cook ribs on plate, turning regularly and brushing with sauce, for 8 to 10 minutes or until slightly caramelised and tender. Serve ribs with corn, reserved sauce and salad.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set