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Smoky pork ribs with corn, beans and tomato salsa

Name: Smoky pork ribs with corn, beans and tomato salsa
Yield: 4
Ingredients: 2 racks American-style pork spare ribs; ½ cup (125ml) good-quality barbecue sauce; ¼ cup (60ml) oyster sauce; 1 tsp Worcestershire sauce; ¼ cup (60g) brown sugar; 2 tsp smoked paprika; 2 corn cobs, husks removed; 500g runner beans or green beans, blanched, refreshed; 500g cherry tomatoes, halved; 1 garlic clove, crushed; 1 tbs apple cider vinegar; ¼ cup (60ml) extra virgin olive oil; Juice of 1 lime, plus wedges to serve; Flat-leaf parsley leaves to serve

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by Phoebe Wood

Feb 16, 2017

Bring the flavour to your next barbecue with these deliciously smoky pork ribs.

2 racks American-style pork spare ribs
½ cup (125ml) good-quality barbecue sauce
¼ cup (60ml) oyster sauce
1 tsp Worcestershire sauce
¼ cup (60g) brown sugar
2 tsp smoked paprika
2 corn cobs, husks removed
500g runner beans or green beans, blanched, refreshed
500g cherry tomatoes, halved
1 garlic clove, crushed
1 tbs apple cider vinegar
¼ cup (60ml) extra virgin olive oil
Juice of 1 lime, plus wedges to serve
Flat-leaf parsley leaves to serve

Method

1.

Place ribs in a large saucepan of cold, salted water over medium heat. Bring to a simmer and cook for 45 minutes or until tender. Drain and cool slightly.
2.

Combine sauces, sugar and half the paprika in a bowl. Spread paprika mixture over ribs, reserving ¼ cup for basting.
3.

Preheat a barbecue or chargrill pan to high heat. Add corn and ribs. Cook, turning and basting the ribs for 10 minutes or until sticky and caramelised. Add beans for the final 2 minutes and cook, turning, or until lightly charred.
4.

Place beans in a bowl with tomatoes. Combine garlic, vinegar, oil, lime juice and remaining 1 tsp paprika, then season and toss with bean mixture.
5.

Cut the corn into pieces. Serve with ribs, bean salad, parsley and lime wedges.