Sticky Pork Ribs With Cob Salad
Recipe: #24807
September 01, 2016
Categories: Ribs - Pork, Avocado, Corn Oven Roast, Gluten-Free, No Eggs, Non-Dairy, more
"From one of our national supermarkets monthly magazine (AUGUST 2016)."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.