BBQ ribs with charred corn salad

Step 1/5

• 1½ tsp smoked paprika powder
• ¾ tsp garlic powder
• 1 tsp fennel seeds
• 1½ tbsp Worcestershire sauce
• 2 tbsp maple syrup
• 1 tsp chili powder
• 1 tbsp ketchup
• 1 tsp salt
• ½ tsp pepper
• 1½ tbsp olive oil
• 1 kg pork ribs

• bowl (small)
• large ovenproof pot with lid

To make the marinade, add smoked paprika powder, garlic powder, fennel seeds, Worcestershire sauce, maple syrup, chili powder, and ketchup to a bowl. Season with salt and pepper and mix well. Place ribs in a large ovenproof pot with lid and cover with the marinade until evenly coated. Cover with the lid and transfer to the fridge to marinate for at least 2 hrs. or, at best, overnight.

Step 2/5

• oven

Preheat oven to 150°C/300°F. Transfer pot to the oven and bake for 45 min.

Step 3/5

• 1 cobs sweet corn (cooked)
• sunflower oil (for frying)

• frying pan

To make the corn salad, first heat some sunflower oil in a frying pan. Add corn to the pan and fry on all sides until golden. Set aside to cool.

Step 4/5

• ½ red onion
• ½ jalapeño
• 75 g cherry tomatoes
• ½ avocado
• 10 g cilantro
• ½ lime
• 1½ tbsp olive oil
• salt
• pepper

• knife
• cutting board
• citrus press
• bowl (large)

Halve the onion, then slice. Deseed jalapeño and slice finely. Quarter cherry tomatoes. Halve avocado, pit, then scoop out the flesh and chop into pieces. Finely slice cilantro. Slice corn off the cob. Juice lime. Add all ingredients to a bowl along with olive oil and season with salt and pepper. Toss well to combine and season.

Step 5/5

After the ribs have cooked for 45 min., increase the heat to 200°C/390°F. Take out the pot and remove the lid. Return the pot to the oven and let cook for a further 10 min. Serve ribs with the charred corn salad. Enjoy!

Enjoy your meal!