Impress your barbecue guests with these ribs; different and delicious. Morrisons sweetcorn holders, 8 for £1, make eating your sweetcorn a whole lot easier and save all those messy fingers
- 600g pork spare ribs
- 900ml Coke
- 100g butter, softened
- 1 red chilli, deseeded and finely chopped
- 1 small lime, finely grated zest only
- small handful fresh coriander, chopped
- 1 tbsp olive oil
- 1 small onion, peeled and chopped
- 200ml Bourbon Kentucky straight whiskey
- 100g dark soft brown sugar
- 100ml tomato ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 packets ready-to-eat corn on the cob
- Heat the oven to 160°C/140°C fan/Gas 3. Place the ribs in a roasting tin and pour over the Coke. Cover tightly with foil and roast for 112 hours until the meat is tender and cooked through. Drain.
- Meanwhile, mix together the butter, chilli, lime zest and coriander and chill until ready to use.
- Heat 2 tsp of the oil in a small saucepan and sauté the onion over a low heat for 8-10 minutes until softened and caramelised. Stir in the bourbon, soft brown sugar, ketchup, Worcestershire sauce and Dijon mustard until well combined. Bring to the boil and simmer for 4-5 minutes, stirring occasionally.
- Whiz the cooked onion in a food processor until smooth. Season with salt and pepper.
- Barbecue the ribs over medium-hot coals for 5 minutes on each side. Coat the meat with some of the bourbon sauce and cook for a further 5 minutes on each side. Repeat again, cooking for a further 5 minutes on each side, basting with any remaining sauce.
- While the ribs are cooking, brush the sweetcorn with the remaining oil and cook on the barbecue, turning frequently. By the time the ribs are cooked the sweetcorn will be heated through. Spoon some of the chilli and lime butter over the sweetcorn and serve with the bourbon-glazed ribs.
Per serving: calories 720 (36%), sugar 57.7g (64%), fat 31.8g (45%), saturates 16g (80%), salt 2.4g (40%) of your guideline daily amount
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