This meal is all about the sticky, succulent ribs and buttery spiced corn and is perfect for the family that loves a meal that’s both spicy and messy! If you prefer a meal with
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.
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.
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