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Ribs on the BBQ are a summer rite of passage – the perfect food for those evenings spent outdoors. These ribs are slow-cooked in the oven with an amazing flavour-packed rub, then finished on the BBQ with a sticky sweet glaze that will have you licking your fingers long after the ribs are demolished.
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon garlic granules
1 tablespoon dried oregano
pinch flaky sea salt
2 cloves garlic
1 heaped tablespoon fresh rosemary leaves
2 heaped tablespoons smoked paprika
1 tablespoon onion flakes
2 tablespoons chilli flakes
100 grams soft brown sugar
100 grams tomato sauce
4 tablespoons Worcestershire sauce
2 tablespoons hickory sauce (I used Culley’s Hickory Hot Sauce)
1 tablespoon American mustard
juice 2 large oranges
75ml Jim Beam (or your bourbon of choice)
2 tablespoons chilli sauce (I used Sriracha)
100ml apple juice
2 tablespoons balsamic vinegar
pinch freshly ground pepper and flaky sea salt
4 corn on the cob
100 grams unsalted butter, at room temperature
3 cloves garlic, minced
salt and pepper
small handful fresh coriander leaves
Sauce: Place all the ingredients in a saucepan over a high heat. Stir together and bring to the boil, then reduce the heat and simmer for 15 minutes. Set aside.
Rub: Grind the cumin and fennel seeds using a mortar and pestle or spice grinder. Add the garlic granules, oregano, salt and pepper, and mix well. Add the garlic cloves and rosemary and pound to a wet paste. Add the smoked paprika, onion flakes, and chilli flakes and mix until completely combined.
Rub this mixture all over the top and underside of the ribs. Place in a dish, cover with foil and refrigerate for 2-3 hours, or overnight if you can. Bring the meat back to room temperature when ready to cook.
Preheat the oven to 175°C.
To cook: Place the ribs in a roasting dish, squeeze over the juice of two oranges, wrap the dish tightly with aluminium foil and place in the oven for 1½ hours, or until the meat is tender.
Remove and allow to cool slightly, then slice into sections of 2-3 ribs.
To finish: Heat the barbecue to hot. Brush the ribs with the bbq sauce, and place on the hot grills for 5-10 minutes, turning regularly and brushing them with the bbq sauce until they are charred and sticky. Remove, give them one final brush with the bbq sauce and allow them to rest for 5 minutes before serving.
Corn: Heat the barbecue to hot. Mix the butter, minced garlic and fresh coriander with a pinch of salt and pepper and set to one side. Pre-cook your corn either in a pot of boiling water or microwave. Brush the corn cobs with half the butter mixture and cook on the barbecue until slightly charred. Remove them, brush with the remaining butter and serve immediately with the pork ribs.