Ginger beer pork ribs with corn and avocado salad

Recipes / Meat

Who can resist sweet, sticky pork ribs

Recipe «Ginger beer pork ribs with corn and avocado salad» presented in category Recipes / Meat, to prepare this dish you will need no more 3:15 minutes. To make this dish at home by prescription from the author sheff would need: 4cm piece fresh ginger, peeled, finely grated 4 garlic cloves, crushed, 750ml bottle ginger beer, 1/3 cup barbecue sauce, 1/3 cup brown sugar, 1/3 cup Worcestershire sauce , 1/3 cup apple cider vinegar, 3 racks American-style pork ribs, Fresh coriander leaves, to serve , Lime halves, to serve, 1/2 tsp garlic salt, 1/4 tsp smoked paprika, 2 tbsp extra virgin olive oil, 4 corncobs, husks and silks removed, 1 small red capsicum, thickly sliced, 1 avocado, halved, sliced, 1/2 small red onion, thinly sliced.

Ingredients:

  • 4cm piece fresh ginger, peeled, finely grated 4 garlic cloves, crushed 
  • 750ml bottle ginger beer 
  • 1/3 cup barbecue sauce 
  • 1/3 cup brown sugar 
  • 1/3 cup Worcestershire sauce 
  • 1/3 cup apple cider vinegar 
  • 3 racks American-style pork ribs 
  • Fresh coriander leaves, to serve 
  • Lime halves, to serve 
  • 1/2 tsp garlic salt 
  • 1/4 tsp smoked paprika 
  • 2 tbsp extra virgin olive oil 
  • 4 corncobs, husks and silks removed 
  • 1 small red capsicum, thickly sliced 
  • 1 avocado, halved, sliced 
  • 1/2 small red onion, thinly sliced 
  • 2 tbsp lime juice 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.