Just like spaghetti, this is a great first date meal. Or not. You will end up with barbeque sauce all over your fingers and, if you’re anything like my husband, all in your beard. Luckily we’re past the stage of trying to impress each other. You may also end up with corn butter running down your chin. But, boy is it worth it. I’m happy to look unrefined for this tender, sweet and sticky pork.
Gather round your best non-judgmental friends, get the napkins out and enjoy this delicious mess together!
Barbeque Pork Ribs and Grilled Corn
- 1kg Barongarook Pork ribs
- 1 cup barbeque sauce
- 1 tbs brown sugar
- 2 garlic cloves, crushed
- 2 tsp worcestershire sauce
- 3 tsp smoked paprika
- 4 corn cobs
- ¼ cup olive oil or melted butter
Preheat oven to 160°C fan-forced.
Mix together the barbecue sauce, brown sugar, garlic, worcestershire sauce and 1 tsp smoked paprika. Brush both sides of the pork with ¾ of the mixture. Place in a baking dish and cover with foil. Bake for for 2 hours or until meat is tender. Remove the foil and brush with the remaining barbecue mixture. Return to the oven, uncovered, for a further 30 minutes.
To make the corn, mix together 2 tsp smoked paprika with the oil/butter. Brush over the corn cobs and cook under the grill or in the oven until browned. Brush with any leftover oil/butter mixture while cooking.