Sticky Chipotle Pork Ribs with Burnt Butter Corn
TOTAL TIME: 2 HOURS 45 MINUTES
2 kg Pork ribs
4 heads corn
50 g unsalted butter
1 tsp fennel seeds, crushed
1 tsp coriander seeds, crushed
2 tbsp brown sugar
1 ½ tbsp sweet smoked paprika
2 tsp ground cumin
2 tsp salt flakes
2 tsp garlic powder
2 tsp onion powder
⅓ cup adobo sauce (from chipotle in adobo)
⅓ cup tomato sauce
⅓ cup bbq sauce
2 tbs maple syrup
2 tbs apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
Combine all the ‘dry rub’ ingredients together. Rub all over the pork and chill for at least 2 hours or overnight.
Preheat oven to 160ºC (140ºC fan forced).
Place two large pieces of foil on the benchtop, slightly overlapping. Place a large piece of baking paper in the centre. Top with the pork then wrap to enclose.
Place on a roasting tray and roast for 2 hours or until the pork is tender.
Meanwhile for the sauce, combine all the ingredients in a saucepan, bring to a simmer over medium heat and cook for 3 to 4 minutes then remove from the heat.
Increase oven to 220ºC. Remove the pork from the oven and unwrap the pork. Brush with the sauce and roast for a further 20 minutes, basting every 5 minutes. Place the corn on another tray and roast in the skins until tender.
Meanwhile, heat the butter in a small saucepan over medium high heat. Once the butter turns brown, remove from the heat, season and add the fennel and coriander seeds.
Brush corn with brown butter and serve with ribs.