Make the most of the final days of summer with these sticky whisky maple glazed ribs and juicy BBQ corn. Serve with wedges of lettuce dressed with a buttermilk dressing and a classic potato salad, heaven!
Prep time 30 minutes (plus overnight marinating)
Cook 3 1/2 hours
- 1.5kg American-style pork spare rib racks
- Lime wedges, to serve
- 1 tablespoon olive oil
- 1 red onion, ﬁnely diced
- 2 garlic cloves, ﬁnely chopped
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dijon mustard
- 125ml tomato ketchup
- 80g brown sugar
- 2 tablespoons Worcestershire sauce
- 4 corncobs, husks and silk removed
- Olive oil, for drizzling
- Paprika, for seasoning
- 80g butter, melted
- Juice of 1 lime
Serving suggestion: wedges of lettuce dressed with a buttermilk dressing and a classic potato salad
1. To make the marinade, heat the olive oil in a saucepan over medium–high heat, add the onion and sauté for 4–5 minutes until tender and translucent. Stir in the garlic, spices, mustard and chilli until fragrant, then add the remaining ingredients. Bring to the boil, season with salt and pepper and set aside to cool. Blend in a blender or food processor until smooth.
2. Place the ribs in a roasting pan large enough to hold them in a single layer, pour the tomato mixture over and turn to coat. Cover and refrigerate overnight to marinate.
3. Preheat the oven to 120°C. Cover ribs with foil and roast, basting occasionally with the marinade, for 2½–3 hours until tender.
4. Remove the ribs from the marinade, transfer the marinade to a saucepan and boil over medium–high heat for 4–5 minutes until reduced to a sticky glaze.
5. Heat a barbecue or chargrill pan to medium–high. For the barbecued corn, drizzle the corn with a little olive oil and season with salt, pepper and paprika. Grill, turning occasionally, for 8–10 minutes until charred and tender. Combine the melted butter and lime juice in a bowl, season with salt and pepper and drizzle over the corn. Keep warm.
6. Drizzle the roasted ribs with a little oil and grill, turning and basting occasionally, for 4–5 minutes until glazed and lightly charred. Slice into individual ribs and serve with the barbecued corn, lime wedges and any extra marinade.