Smoky barbecue and chilli ribs with corn salad
|½ cup||Barbecue sauce|
|1 kg||Pork ribs|
|1 tsp||Smoked paprika|
|2||Green chillies, chopped|
|¼ cup||Fresh coriander|
- Place the ribs, barbecue sauce, paprika, chilli and coriander in a bowl and toss well to coat. Cover and refrigerate for 4 hours or overnight.
- Preheat oven to 180C.
- To make the corn salad, cook the corn in a saucepan of salted, boiling water for 4-5 minutes or until tender. Drain and allow to cool. Use a sharp knife to cut the kernels off the cob and place in a non-metallic bowl with lime juice, sugar, chives, mint, salt and pepper. Toss to combine and set aside.
- Place ribs on a wire rack on a baking tray lined with baking paper. Reserve the marinade. Cook for 45 minutes.
- Increase heat to 200C, brush with reserved marinade and cook for a further 30 minutes or until caramelised and sticky. Slice the ribs and serve with the corn salad.