Melt-in-your-mouth rib recipe!
Courtesy of Australian Pork
2 hours 30 minutes
2kg American style pork ribs
4 heads corn
50g unsalted butter
1 tsp fennel seeds, crushed
1 tsp coriander seeds, crushed
2 tbs brown sugar
1 ½ tbs sweet smoked paprika
2 tsp ground cumin
2 tsp each, salt flakes, garlic powder, onion powder
1/3 cup adobo sauce (from chipotle in adobo)
1/3 cup tomato sauce
1/3 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 160 Celsius (140 fan).
Place two large pieces of alfoil 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 3-4 minutes then remove from the heat.
Increase oven to 220 Celsius. 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.