Pork and corn ribs recipe
A smoky-sweet spice rub and a very hot oven will yield beautiful results with pork ribs and corn. Yes, you may use your fingers.
Traditionally, pork ribs are cooked low and slow until they are tender and falling off the bone. Baby back ribs can be cooked more quickly when done in the oven at a high temperature, giving you the desired charred effect plus a clean yield off the bone. If you’ve not tried corn “ribs” you’re in for a treat – they’re all the fun of pork ribs, right down to the finger-licking spice rub residue on your hands. Once the smoky-sweet spice rub has had time to seep into the pork ribs, and the oven’s raging hot, your dinner will be ready in 20 minutes flat. Just enough time to spin some salad leaves, set the table and tuck in.
Pork and corn ‘ribs’
Start with the spice rub. To make this, place all the ingredients in a jar with a well-sealing lid and shake to combine. Trim any excess fat off the pork ribs if necessary. Rub the pork ribs with half of the spice rub, then leave meat in the fridge to sink in for four hours, preferably overnight (see tips).
Keep corn in their husks (or wrap pre-stripped corn cobs in baking paper) and microwave on high for 1-2 minutes. Slice the corn cobs into “ribs” by carefully cutting down the centre, then again into long quarters. Next, slice off the heart of each cob on an angle to create space for the corn to curl into. Massage the corn “ribs” with the rest of the spice rub and the oil.
Heat oven to 240C (220C fan). Line 2 large trays with foil, then place the corn on one tray and the pork on the other, concave side-down. Arrange the corn towards the bottom of the oven, and the pork towards the top. Cook for 15 minutes, until the pork is quite charred and burnished across the top and the corn has curled in on itself and turned golden brown. If at the 15-minute mark it looks like the pork ribs could benefit from a little extra cooking (sweaty underside is the giveaway), pull the corn out and turn the oven off, leaving the pork to cook for a couple of minutes in the residual heat.
To serve, slice pork ribs with a cleaver or heavy knife into “lollipops” for eating with your hands. Arrange the ribs of both types on a big platter, scattering with lime cheeks and coriander to serve. Serves 4
Tips
- The spice rub makes enough for both the pork and the corn ribs. If you’re just making one or the other, halve the quantities.
- If you like a little heat in your rub, add a teaspoon of cayenne pepper to the mix too.
- If you’re in a hurry and super-keen for pork ribs right this minute, you can skip the marin-waiting and rub ‘n’ roast right away. It will mean that the flavour won’t permeate through quite as effectively, so mitigate this with a little extra sprinkle of paprika and salt flakes on top before serving.