Sticky pork ribs with cob salad
- 09.03.2017
- 613
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
- 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.