September 01, 2016
Dinner, Pork, Ribs,
Fruit, Avocado, Vegetables, Corn, Oven Roast, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"From one of our national supermarkets monthly magazine (AUGUST 2016)."
Preheat oven to 150C.
Place a wire rack in a roasting pan.
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.
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.
Increase oven temperature to 200C.
Meanwhile, combine the maple syrup, tomato sauce, barbecue sauce, sugar and mustard in a small bowl.
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.
While the ribs are cooking, heat a barbecue grill or chargrill on high.
Cook corn, turning occasionally for 10 minutes or until lightly charred and tender and set aside cool slightly.
Meanwhile place the vinegar, oil, extra mustard and honey in a screw-top jar and shake to combine and season.
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.
Divide the salad evenly among serving dishes and serve with the ribs.
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