Use any leftover glaze on slow-cooked beef, lamb ribs or even on steak or chicken. You can brush it on the meat just before cooking or use it as a marinade.
- Preheat oven to 150C. Place a wire rack in a roasting pan. Place the ribs in a large bowl. Sprinkle with fennel and paprika. Toss to coat. Arrange in a single layer on the rack. Pour 1 cup (250ml) of water into the pan. Cover with foil. Bake for 2 hours or until the meat is very tender. Increase oven temperature to 200°C.
- Meanwhile, combine the maple syrup, tomato sauce, barbecue sauce, sugar and mustard in a small bowl.
- Remove foil from ribs. Brush evenly with maple mixture. Bake, brushing occasionally with remaining glaze, for 30 mins or until sticky and caramelised.
- While the ribs are cooking, heat a barbecue grill or chargrill on high. Cook the corn, turning occasionally, for 10 mins or until lightly charred and tender. Set aside to cool slightly.
- Meanwhile, place the vinegar, oil, extra mustard and honey in a screw-top jar and shake to combine. Season.
- Use a sharp knife to cut down the side of each corn cob to remove the kernels. Combine the corn kernels, avocado, lettuce and tomato in a large bowl. Drizzle with the dressing and toss to combine.
- Divide the salad evenly among serving dishes. Serve with the ribs.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set