Who can resist sweet, sticky pork ribs
- Combine ginger, garlic, ginger beer, barbecue sauce, sugar, Worcestershire and vinegar in a large shallow glass or ceramic dish. Add ribs. Turn to coat. Cover. Refrigerate for 4 hours or overnight, if time permits, to marinate.
- Preheat oven to 180°C/160°C fan-forced. Remove ribs from fridge and stand for 10 minutes. Tightly cover with foil. Bake in marinade for 2 hours 30 minutes or until tender. Carefully remove ribs from marinade. Transfer 2 cups marinade to a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until reduced by half and thickened.
- Make corn and avocado salad: Preheat barbecue chargrill on medium. Combine garlic salt, paprika and 1 tablespoon oil in a large bowl. Add corn. Rub all over to coat. Chargrill, turning, for 10 minutes or until corn is tender and slightly charred. Transfer to a chopping board. Carefully cut kernels from cobs in large chunks. Place corn, capsicum, avocado and onion in a bowl. Drizzle over lime juice and remaining oil. Gently toss to combine.
- Add ribs to barbecue chargrill. Cook, brushing with marinade, for 4 to 5 minutes each side or until caramelised and slightly charred. Cut ribs into portions and serve with corn and avocado salad.
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