OVEN-BAKED CHIPOTLE SPARE RIBS WITH TOASTED CUMIN BUTTER CORN, SUMMER SLAW AND TORTILLAS

PREP 15 Minutes COOKING 2½ Hours SERVES 4

1.5 kg Peter Timbs pork spare ribs 2 tsp each garlic powder, onion

powder, smoked paprika, table salt ½ tsp ground chipotle, cumin powder

and black pepper

2 tbsp olive oil

½ red onion, thinly sliced

2 tbsp apple cider vinegar

¼ white cabbage, thinly sliced handful coriander leaves

2 tbsp mayonnaise

⅓ cup (80 ml) smoky barbecue sauce tortillas and lime wedges to serve

CUMIN BUTTER CORN COBS

6 frozen corn cobs

100 g butter

1 tbsp cumin seeds

½ tsp dried oregano and ground

coriander juice of ½ a lime

Preheat oven to 180°C, fan forced. Grease and line 2 baking trays with baking paper.

Combine all spices and scatter over ribs. Rub into meat to coat completely. Add to tray and cover tightly with 2 pieces of foil and bake for 2½ hours or until tender and meat easily pulls away from the bone when pulled with a fork.

Meanwhile, toss onion with a pinch of salt and sugar in a bowl. Add vinegar and set aside to ‘quickle’.

For the corn, place cobs on remaining tray and cover with foil. Add to oven in the final 30 minutes of spare ribs’ cooking time. To make the butter, place cumin seeds in a saucepan over medium-high heat and cook, tossing, until toasted and aromatic. Add oregano, coriander and butter and cook until melted and combined. Add lime juice and set aside.

To finish the slaw, add cabbage, coriander and mayonnaise to quickled onions and toss loosely to combine.

When ribs are cooked, remove foil, and preheat oven grill to high. Spoon over barbecue sauce and use the back of spoon to mix into spice mix on meat. Grill for 5–10 minutes or until sticky and charred slightly.

Spoon cumin butter over corn and serve with ribs, slaw, tortillas and lime wedges.