Sticky chipotle pork ribs with burnt butter corn
Serves: 4 | Preparation Time: 15 mins (plus 2-12hr marinating time) | Cooking Time: 2hrs 30mins
- 2kg American style pork ribs
- 4 heads corn
- 50g unsalted butter
- 1 tsp fennel seeds, crushed
- 1 tsp coriander seeds, crushed
- 2 tbs brown sugar
- 1 ½ tbsp sweet smoked paprika
- 2 tsp ground cumin
- 2 tsp each, salt flakes, garlic powder, onion powder
- 1/3 cup adobo sauce (from chipotle in adobo)*
- 1/3 cup tomato sauce
- 1/3 cup BBQ sauce
- 2 tbs maple syrup
- 2 tbs apple cider vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- *Substitute with chipotle powder or a blend of smoked paprika/cayenne powder. If you have chipotle powder available, it's a good substitution for both heat and smokiness. If you don't, then opt for a smoked paprika and cayenne powder mix.
- Combine all the ‘dry rub’ ingredients together. Rub all over the pork and chill for at least 2 hours or overnight.
- Preheat oven to 160°C or 140°C fan.
- Place two large pieces of foil on the benchtop, slightly overlapping. Place a large piece of baking paper in the centre. Top with the pork then wrap to enclose.
- Place on a roasting tray and roast for 2 hours or until the pork is tender.
- Meanwhile for the sauce, combine all the ingredients in a saucepan, bring to a simmer over medium heat and cook for 3-4 minutes then remove from the heat.
- Increase oven to 220°C. Remove the pork from the oven and unwrap the pork. Brush with the sauce and roast for a further 20 minutes, basting every 5 minutes. Place the corn on another tray and roast in the skins until tender.
- Meanwhile, heat the butter in a small saucepan over medium high heat. Once the butter turns brown, remove from the heat, season and add the fennel and coriander seeds.
- Brush corn with brown butter and serve with ribs. Enjoy!