SMOKY PORK RIBS WITH CORN, BEANS AND TOMATO SALSA
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)