Sticky Pork Ribs With Cob Salad

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.