Creole Maple Bourbon Pork Ribs

Ingredients

1.2 kg BBQ pork ribs
1 Tbs Cajun seasoning
1/4 cup (60mL) maple syrup
2 Tbs brown sugar
2 Tbs bourbon whisky
2 tsp Dijon mustard
2 corn cobs, husks and silk removed
2 baby cos lettuce, leaves coarsely torn
200 g mixed tomatoes, halved
1 bunch radish, quartered
1 avocado, stoned, peeled, thinly sliced
1/2 cup coriander leaves
1/2 cup (125mL) ranch dressing

Method

Heat a covered barbeque on medium. (Alternatively, preheat oven to 160 C.) Place ribs in a lined disposable baking tray and sprinkle with seasoning. Cover tightly with foil and cook in covered barbeque using indirect heat (or in oven) for 2 hours or until pork is very tender.

Remove foil. Increase barbeque to high (or oven to 220 C). Combine the maple syrup, sugar, whisky or apple juice and mustard in a small bowl. Brush evenly over the ribs. Cook, basting occasionally with pan juices, for 20-25 minutes or until caramelised.

Meanwhile, spray the corn with olive oil spray. Cook on a barbeque grill or char-grill on medium, turning, for 10 minutes or until the corn is tender. Cool slightly.

Use a small serrated knife to cut down the sides of the corn to release the kernels. Place the lettuce, tomato, radish, avocado, corn and coriander in a serving bowl and toss to combine. Season. Place the ranch dressing in a small jug or bowl.

Transfer the ribs and salad to a serving platter. Season with pepper and serve with ranch dressing.

Credits: Coles

Photo Credits: Coles