Barbecue Pork Ribs with Charred Corn Salad

Name: Barbecue Pork Ribs with Charred Corn Salad
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 3 tbsp dark muscovado sugar; 2 tbsp tomato ketchup or hot barbecue sauce; 2 tbsp tomato ketchup or hot barbecue sauce; 1 tbsp prepared English mustard; 1 tbsp Worcestershire sauce; 2 racks of baby back pork ribs; 4 corn on the cob; 1 tbsp rapeseed oil; 4 tbsp mayonnaise; 1 tbsp soured cream; 40 g feta cheese, finely crumbled; finely grated rind and juice of 1 lime; 15 g fresh coriander, leaves picked; 3 spring onions, thinly sliced; a good pinch of smoked paprika; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; jacket potatoes

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

Ask the butcher for baby back ribs, which are a shorter, curved cut near the backbone. If you don’t get barbecue weather, simply preheat the oven to 220°C (425°F/gas mark 7) and roast for 20-25 minutes on a foil-lined baking tray. The marinade, which doubles up as a basting sauce, is the perfect balance between sweet and savoury without smothering the flavour of the ribs.

Ingredients

Main course

Ingredients

Method