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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set