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Sticky Maple-glazed Ribs with Corn and Lime |
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| Serves 4 |
Prep 15 mins |
Cooking 1h 30 mins |
Easy |
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My rating |
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Ingredients |
2 small rib racks, about 500g each
1 star anise
6 allspice berries
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Maple BBQ Glaze
4 tbsp of bourbon or dark rum
6 tbsp maple syrup
6 tbsp tomato ketchup
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
3 tbsp soy sauce
1 tsp ground allspice
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Corn Salsa
450g frozen sweetcorn kernels
2 shallots, finely chopped
2 limes, juiced
olive oil
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Heat the oven to 180C/Fan160C/
Gas 4. Put the ribs, fleshy side down, in a single layer
in a large roasting tin. Pour over water just to cover,
season and add the spices. Tightly cover with foil and
cook for 1 hour.
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Put all the BBQ glaze
ingredients in a pan and simmer until thick and syrupy.
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After the initial cooking,
take the ribs from the oven and turn it up to 200C/ Fan
180C/Gas 6, or light your barbecue. Drain all the liquid
from the tin. Turn the ribs flesh side up, put back in the
tin and baste with the glaze. Roast for 30 minutes in the
oven or barbecue over indirect heat for 10-15 mins,
dabbing on more glaze halfway through until sticky and
shiny. Cut into sections to serve.
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To make the salsa, cook the
frozen corn kernels for 3-4 mins in boiling water, cool
and then mix all the ingredients with a good splash of
olive oil and some seasoning. Serve with the ribs.
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DAILY
DINNERS 
