Sticky pork ribs with cob salad

Recipes / Meat

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.

Recipe «Sticky pork ribs with cob salad» presented in category Recipes / Meat, to prepare this dish you will need no more 2:30 minutes. To make this dish at home by prescription from the author sheff would need: 12 Coles Australian Pork Spare Ribs, 1 tsp fennel seeds, 1 tsp ground paprika, 1/4 cup maple syrup, 1/4 cup tomato sauce , 2 tbsp barbecue sauce, 2 tbsp brown sugar, 1 tbsp Dijon mustard , 3 corn cobs, husks and silks removed, 2 tbsp red wine vinegar, 2 tbsp olive oil, 1 tsp Dijon mustard, extra, 1 tsp honey, 2 just-ripe avocados, halved, stoned, peeled, thinly sliced lengthways, 1 baby cos lettuce, leaves separated, 200g punnet Perino tomatoes, halved.

Ingredients:

  • 12 Coles Australian Pork Spare Ribs 
  • 1 tsp fennel seeds 
  • 1 tsp ground paprika 
  • 1/4 cup maple syrup 
  • 1/4 cup tomato sauce 
  • 2 tbsp barbecue sauce 
  • 2 tbsp brown sugar 
  • 1 tbsp Dijon mustard 
  • 3 corn cobs, husks and silks removed 
  • 2 tbsp red wine vinegar 
  • 2 tbsp olive oil 
  • 1 tsp Dijon mustard, extra 
  • 1 tsp honey 
  • 2 just-ripe avocados, halved, stoned, peeled, thinly sliced lengthways 
  • 1 baby cos lettuce, leaves separated 
  • 200g punnet Perino tomatoes, halved 

Instructions

  1. 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.
  2. Meanwhile, combine the maple syrup, tomato sauce, barbecue sauce, sugar and mustard in a small bowl.
  3. Remove foil from ribs. Brush evenly with maple mixture. Bake, brushing occasionally with remaining glaze, for 30 mins or until sticky and caramelised.
  4. 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.
  5. Meanwhile, place the vinegar, oil, extra mustard and honey in a screw-top jar and shake to combine. Season.
  6. 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.
  7. Divide the salad evenly among serving dishes. Serve with the ribs.