Sticky Pork Ribs With Cob Salad

Prep Time
Cook Time
2h 45m
Ready In

Recipe: #24807

September 01, 2016

"From one of our national supermarkets monthly magazine (AUGUST 2016)."

Original recipe yields 6 servings


  • Serving Size: 1 (432.3 g)
  • Calories 712.7
  • Total Fat - 43.3 g
  • Saturated Fat - 8 g
  • Cholesterol - 185.4 mg
  • Sodium - 248.3 mg
  • Total Carbohydrate - 30.2 g
  • Dietary Fiber - 5.4 g
  • Sugars - 17.9 g
  • Protein - 51.8 g
  • Calcium - 88.9 mg
  • Iron - 3.1 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 1.1 mg

Step 1

Preheat oven to 150C.

Step 2

Place a wire rack in a roasting pan.

Step 3

Place the ribs in a large bowl and sprinkle with fennel and paprika and toss to coat and then arrange in a single layer on the rack.

Step 4

Pour 1 cup (250ml) of water into the pan and cover with foil and bake for 2 hours or until the meat is very tender.

Step 5

Increase oven temperature to 200C.

Step 6

Meanwhile, combine the maple syrup, tomato sauce, barbecue sauce, sugar and mustard in a small bowl.

Step 7

Remove foil from ribs and brush evenly with maple mixture and bake, brushing occasionally with the remaining glaze, for 30 minutes or until sticky and caramelised.

Step 8

While the ribs are cooking, heat a barbecue grill or chargrill on high.

Step 9

Cook corn, turning occasionally for 10 minutes or until lightly charred and tender and set aside cool slightly.

Step 10

Meanwhile place the vinegar, oil, extra mustard and honey in a screw-top jar and shake to combine and season.

Step 11

Use a sharp knife to cut down the side of each corn cob to remove the kernels and combine the corn kernels, avocado, lettuce and tomato in a large bowl and drizzle with the dressing and toss to combine.

Step 12

Divide the salad evenly among serving dishes and serve with the ribs.

Tips & Variations

No special items needed.

Tags : Dinner