Sticky Chipotle Pork Ribs with Burnt Butter Corn

These Sticky Chipotle Pork Ribs with Burnt Butter Corn are smoky, sweet and packed with bold BBQ flavour. Tender pork ribs are coated in a rich chipotle glaze with just the right amount of heat, while charred corn is finished with nutty burnt butter and fragrant spices.

Perfect for weekend entertaining or firing up the BBQ, this crowd-pleasing recipe delivers big flavour with every bite.

Sticky Chipotle Pork Ribs with Burnt Butter Corn

Australian Pork

Servings

4

Prep Time

15 minutes

Cook Time

200 minutes

These Sticky Chipotle Pork Ribs with Burnt Butter Corn are smoky, sweet and packed with bold BBQ flavour.

Sticky Chipotle Pork Ribs with Burnt Butter Corn

Ingredients

  • 2kg Pork Ribs

  • 4 heads corn

  • 50g unsalted butter

  • 1 tsp fennel seeds, crushed

  • 1 tsp coriander seeds, crushed

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  • 2 tbs brown sugar

  • 1 ½ tbs sweet smoked paprika

  • 2 tsp ground cumin

  • 2 tsp each, salt flakes, garlic powder, onion powder

  • OR Lane’s Magic Dust

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  • 1/3 cup adobo sauce (from chipotle in adobo)

  • 1/3 cup tomato sauce

  • 1/3 cup bbq sauce

  • 2 tbs maple syrup

  • 2 tbs apple cider vinegar

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • OR Lane’s Pineapple Chipotle Sauce

Directions

  1. Combine all the ‘dry rub’ ingredients together. Rub all over the pork and chill for at least 2 hours or overnight.

  2. Preheat oven to 160 Celsius (140 fan).

  3. Place two large pieces of alfoil on the benchtop, slightly overlapping. Place a large piece of baking paper in the centre. Top with the pork then wrap to enclose.

  4. Place on a roasting tray and roast for 2 hours or until the pork is tender.

  5. Meanwhile for the sauce, combine all the ingredients in a saucepan, bring to a simmer over medium heat and cook for 3-4 minutes then remove from the heat.

  6. Increase oven to 220 Celsius. Remove the pork from the oven and unwrap the pork. Brush with the sauce and roast for a further 20 minutes, basting every 5 minutes. Place the corn on another tray and roast in the skins until tender.

  7. Meanwhile, heat the butter in a small saucepan over medium high heat. Once the butter turns brown, remove from the heat, season and add the fennel and coriander seeds.

  8. Brush corn with brown butter and serve with ribs.
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