It’s BBQ season! As the weather gets warmer, the dedicated family cook (generally Dad) has the ongoing task of impressing family and friends with a jaw-dropping, mouth-watering BBQ. Impress your guests with more than just burgers and sausages this year and try our recipe for smoky pork ribs with the added flavours of corn, beans, and tomato salsa…
- 2 racks American-style pork spareribs
- ½ cup (125ml) 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
- Place ribs in a large saucepan of cold, salted water over medium heat. Bring to a simmer and cook for 45 minutes until tender. Drain and cool slightly.
- Combine sauces, sugar and half the paprika in a bowl. Spread paprika mixture over ribs, keeping ¼ cup for basting.
- Preheat a barbecue or chargrill pan to a high heat. Add the corn and ribs. Cook, turning and basting the ribs for 10 minutes once until sticky and caramelised. Add beans for the final 2 minutes and cook.
- Place the beans in a bowl with tomatoes. Combine garlic, vinegar, oil, lime juice and remaining 1 tsp paprika, then season and stir with bean mixture.
- Cut the corn into pieces. Serve with ribs, bean salad, parsley, and lime wedges. Enjoy!