• 2 kg (4 lb 8 oz) American-style pork spare ribs
• 4 corn cobs

Marinade

• 60 ml (2 fl oz/¼ cup) cider vinegar
• 60 ml (2 fl oz/¼ cup) maple syrup
• 60 ml (2 fl oz/¼ cup) soy sauce
• 2 garlic cloves, crushed
• 80 ml (2½ fl oz/⅓ cup) tomato paste (concentrated purée)
• 1 tablespoon finely grated orange zest
• 1 tablespoon dijon mustard
• 1 tablespoon finely grated fresh ginger
• ½ teaspoon ground cumin
• ¼ teaspoon chilli powder

Spiced Butter

• 100 g (3½ oz) salted butter, softened
• 1 tablespoon finely chopped bottled jalapeño peppers
• 1 tablespoon finely chopped coriander (cilantro) leaves
• ¼ teaspoon sweet paprika

To make the marinade for the ribs, put all the ingredients in a small saucepan and bring to the boil, stirring to ensure the marinade does not catch on the base of the pan. When everything is well combined, remove from the heat and set aside to cool.

Put the pork ribs in a large storage container. Pour the marinade over the ribs, then turn the ribs in the marinade to ensure they are well coated. Cover and refrigerate for several hours, or preferably overnight.

Preheat the oven to 180°C (350°F). Line a baking tray with baking paper and add the ribs. Pour any remaining marinade over the top, then cover with foil. Roast for 20 minutes, then remove the foil and baste the ribs with some of the marinade and juices on the base of the tray. Roast for a further 40 minutes, uncovered, turning the ribs over after 20 minutes.

Meanwhile, to make the spiced butter for the corn, combine the softened butter in a bowl with the jalapeño, coriander and paprika. Stir to combine.

Bring a large saucepan of salted water to the boil and cook the corn cobs for 5 minutes, then drain.

Transfer the corn to a serving platter and spoon the spiced butter over the cobs. Remove the ribs from the oven and transfer to a second serving platter. Serve with a green salad and lime wedges.