BBQ ribs with charred corn salad

BBQ ribs with charred corn salad

Based on 9 ratings
Sandra Schumann

Sandra Schumann

Contributor

"Roasted in punchy marinade with maple syrup and chili, accompanied by a crunchy salad with grilled corn—the perfect pork rib dinner!"

Difficulty

Medium 👍

Preparation

30 min

Baking

55 min

Resting

720 min

Ingredients

2Servings
1 kg
pork ribs
1 cobs
sweet corn (cooked)
tsp
smoked paprika powder
¾ tsp
garlic powder
1 tsp
fennel seeds
tbsp
Worcestershire sauce
2 tbsp
maple syrup
1 tsp
chili powder
1 tbsp
ketchup
1 tsp
salt
½ tsp
pepper
3 tbsp
olive oil
½
red onion
½
jalapeño
75 g
cherry tomatoes
½
avocado
10 g
cilantro
½
lime
salt
pepper
sunflower oil (for frying)
MetricImperial

Utensils

bowl (small), large ovenproof pot with lid, oven, frying pan, knife, cutting board, citrus press, bowl (large)

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-preserve-fresh-herbs

How to preserve fresh herbs

how-to-secure-a-cutting-board

How to secure a cutting board

Nutrition per serving

Cal1265
Fat77 g
Protein106 g
Carb37 g
  • Step 1/5

    To make the marinade, add smoked paprika powder, garlic powder, fennel seeds, Worcestershire sauce, maple syrup, chili powder, and ketchup to a bowl. Season with salt and pepper and mix well. Place ribs in a large ovenproof pot with lid and cover with the marinade until evenly coated. Cover with the lid and transfer to the fridge to marinate for at least 2 hrs. or, at best, overnight.
    • tsp smoked paprika powder
    • ¾ tsp garlic powder
    • 1 tsp fennel seeds
    • tbsp Worcestershire sauce
    • 2 tbsp maple syrup
    • 1 tsp chili powder
    • 1 tbsp ketchup
    • 1 tsp salt
    • ½ tsp pepper
    • tbsp olive oil
    • 1 kg pork ribs
    • bowl (small)
    • large ovenproof pot with lid

    To make the marinade, add smoked paprika powder, garlic powder, fennel seeds, Worcestershire sauce, maple syrup, chili powder, and ketchup to a bowl. Season with salt and pepper and mix well. Place ribs in a large ovenproof pot with lid and cover with the marinade until evenly coated. Cover with the lid and transfer to the fridge to marinate for at least 2 hrs. or, at best, overnight.

  • Step 2/5

    Preheat oven to 150°C/300°F. Transfer pot to the oven and bake for 45 min.
    • oven

    Preheat oven to 150°C/300°F. Transfer pot to the oven and bake for 45 min.

  • Step 3/5

    To make the corn salad, first heat some sunflower oil in a frying pan. Add corn to the pan and fry on all sides until golden. Set aside to cool.
    • 1 cobs sweet corn (cooked)
    • sunflower oil (for frying)
    • frying pan

    To make the corn salad, first heat some sunflower oil in a frying pan. Add corn to the pan and fry on all sides until golden. Set aside to cool.

  • Step 4/5

    Halve the onion, then slice. Deseed jalapeño and slice finely. Quarter cherry tomatoes. Halve avocado, pit, then scoop out the flesh and chop into pieces. Finely slice cilantro. Slice corn off the cob. Juice lime. Add all ingredients to a bowl along with olive oil and season with salt and pepper. Toss well to combine and season.
    • ½ red onion
    • ½ jalapeño
    • 75 g cherry tomatoes
    • ½ avocado
    • 10 g cilantro
    • ½ lime
    • tbsp olive oil
    • salt
    • pepper
    • knife
    • cutting board
    • citrus press
    • bowl (large)

    Halve the onion, then slice. Deseed jalapeño and slice finely. Quarter cherry tomatoes. Halve avocado, pit, then scoop out the flesh and chop into pieces. Finely slice cilantro. Slice corn off the cob. Juice lime. Add all ingredients to a bowl along with olive oil and season with salt and pepper. Toss well to combine and season.

  • Step 5/5

    After the ribs have cooked for 45 min., increase the heat to 200°C/390°F. Take out the pot and remove the lid. Return the pot to the oven and let cook for a further 10 min. Serve ribs with the charred corn salad. Enjoy!

    After the ribs have cooked for 45 min., increase the heat to 200°C/390°F. Take out the pot and remove the lid. Return the pot to the oven and let cook for a further 10 min. Serve ribs with the charred corn salad. Enjoy!

  • Enjoy your meal!

    BBQ ribs with charred corn salad

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!