For April’s Recipes for Life challenge, the lovely Vanesther over at Bangers and Mash has tasked us with rustling up a wholesome, delicious and easy-to-cook meal that revolves around this month’s key ingredients of pork, tomatoes and sweetcorn.
Just as a quick recap, Vanesther has teamed up with SWALLOW, a charity that supports adults with learning disabilities to lead more independent lives. SWALLOW runs cookery courses for its members, giving them the skills and confidence to prepare simple, inexpensive and nutritious meals. They are looking for new recipes to cook on the course, and ultimately to include in their new cookbook. And this is where Recipes for Life comes in.
For my Recipes for Life entry I’ve decided to use one of my favourite cuts of pork: the ribs. And as everyone knows, the best way to eat ribs surely has to be smothered in a rich and sticky BBQ sauce. I’ve made a simple store cupboard BBQ sauce here from tomato ketchup and honey and a few other ingredients. Accompanying the ribs is a light and zingy salsa made from roasted corn on the cob and fresh tomatoes.
I’ve found the trick to cooking great ribs is actually not to marinade them. Otherwise the sauce burns before the ribs have had a chance to cook through properly. Cook the ribs first then add the sauce for the last 10 minutes of cooking time. This way the ribs will be perfectly cooked and the sauce will still be moist and sticky.
Of course you could also cook your ribs on the braai or BBQ. Or for truly melt-in-the mouth ribs, heat with the sauce in a slow cooker for 5-6 hours.
BBQ Pork Ribs with Sweetcorn Salsa
For the ribs:
- 1kg rack of pork ribs
- 125ml tomato ketchup
- 125ml honey
- 1 tsp Worcester sauce
- juice of 1 orange
- 1 tbsp mustard powder
- 2 tsp smoked paprika
1. Preheat the oven to 200C/180C fan. Put a dish of water in the bottom of the oven to create some steam then roast the ribs on a wire rack for 40 minutes until starting to turn golden and crispy on top.
2. Mix all the marinade ingredients together. Remove the ribs from the oven and cut into individual pieces. Toss in the marinade and return to the oven for a further 10-15 minutes until the sauce is bubbling and the ribs are nicely glazed.
For the salsa:
- 3 cobs of sweetcorn
- 4 spring onions, chopped
- 2 large tomatoes, diced
- small handful fresh coriander, roughly chopped
- 1 chilli, seeds removed and roughly chopped or use 1/2 tsp dried chilli flakes
- juice of 1 lime or lemon
- 3 tbsp olive oil
1. Wrap the corn cobs in foil and roast at 200C/180C fan for 30-40 minutes until tender. Leave to cool.
2. Slice the kernels from the cobs then mix with the spring onions, tomatoes, coriander and chilli. Mix together the oil and lime/lemon juice and pour over the vegetables. Toss everything together then serve with the ribs.