SMOKY PORK RIBS WITH CORN, BEANS AND TOMATO SALSA

Sunday Tasmanian - Tassie Living - - ON SUNDAY -

SERVES 4

2 racks Amer­i­can-style pork spare ribs ½ cup (125ml) good-qual­ity bar­be­cue

sauce ¼ cup (60ml) oys­ter sauce 1 tsp Worces­ter­shire sauce ¼ cup (60g) brown sugar 2 tsp smoked pa­prika 2 corn cobs, husks re­moved 500g run­ner beans or green beans,

blanched, re­freshed 500g cherry toma­toes, halved 1 gar­lic clove, crushed 1 tbs ap­ple cider vine­gar ¼ cup (60ml) ex­tra vir­gin olive oil Juice of 1 lime, plus wedges to serve Flat-leaf pars­ley leaves to serve

Place ribs in a large saucepan of cold, salted wa­ter over medium heat. Bring to a sim­mer and cook for 45 min­utes or un­til ten­der. Drain and cool slightly. Com­bine sauces, sugar and half the pa­prika in a bowl. Spread pa­prika mix­ture over ribs, re­serv­ing ¼ cup for bast­ing.

Pre­heat a bar­be­cue or char­grill pan to high heat. Add corn and ribs. Cook, turn­ing and bast­ing the ribs for 10 min­utes or un­til sticky and caramelised. Add beans for the ƂPCN OKPWVGU CPF EQQM VWTPKPI QT WPVKN lightly charred.

Place beans in a bowl with toma­toes. Com­bine gar­lic, vine­gar, oil, lime juice and re­main­ing 1 tsp pa­prika, then sea­son and toss with bean mix­ture. Cut the corn into pieces. Serve with ribs, bean salad, pars­ley and lime wedges. NU­TRI­TION • 31G PRO­TEIN • 4G SAT FAT • 51G CARB • 39G SUG­ARS • 1025MG SODIUM • 535 CAL (2235KJ)

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