Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Sticky Chipotle Pork Ribs
with Burnt Butter Corn
Melt-in-your-mouth rib recipe! Courtesy of Australian Pork
- 2kg American style pork ribs
- 4 heads corn
- 50g unsalted butter
- 1 tsp fennel seeds, crushed
- 1 tsp coriander seeds, crushed
Dry Rub
- 2 tbs brown sugar
- 1 ½ tbs sweet smoked paprika
- 2 tsp ground cumin
- 2 tsp each, salt flakes, garlic powder, onion powder
Sauce
- 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.
- Brush corn with brown butter and serve with ribs.
