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Sticky pork ribs with cob salad

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This Sticky pork ribs with cob salad recipe is full of rich flavours. Worth the messy hands, this dish is sure to be a crowd pleaser.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time15 minutes
Sticky pork ribs with cob salad

Ingredients

  • 12 Coles Australian Pork Spare Ribs
  • 1 tsp fennel seeds
  • 1 tsp ground paprika
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) tomato sauce
  • 2 tbs barbecue sauce
  • 2 tbs brown sugar
  • 1 tbs Dijon mustard
  • 3 corn cobs, husks and silks removed
  • 2 tbs red wine vinegar
  • 2 tbs olive oil
  • 1 tsp Dijon mustard, extra
  • 1 tsp honey
  • 2 avocados, halved, stoned, peeled, thinly sliced lengthways
  • 1 baby cos lettuce, leaves separated
  • 200g punnet Perino tomatoes, halved

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 150°C. Place a wire rack in a roasting pan. Place the ribs in a large bowl. Sprinkle with fennel and paprika. Toss to coat. Arrange in a single layer on the rack. Pour 1 cup (250ml) of water into the pan. Cover with foil. Bake for 2 hours or until the meat is very tender. Increase oven temperature to 200°C.
  2. Step 2

    Meanwhile, combine the maple syrup, tomato sauce, barbecue sauce, sugar and mustard in a small bowl.
  3. Step 3

    Remove foil from ribs. Brush evenly with maple mixture. Bake, brushing occasionally with remaining glaze, for 30 mins or until sticky and caramelised.
  4. Step 4

    While the ribs are cooking, heat a barbecue grill or chargrill on high. Cook the corn, turning occasionally, for 10 mins or until lightly charred and tender. Set aside to cool slightly.
  5. Step 5

    Meanwhile, place the vinegar, oil, extra mustard and honey in a screw-top jar and shake to combine. Season.
  6. Step 6

    Use a sharp knife to cut down the side of each corn cob to remove the kernels. Combine the corn kernels, avocado, lettuce and tomato in a large bowl. Drizzle with the dressing and toss to combine.
  7. Step 7

    Divide the salad evenly among serving dishes. Serve with the ribs.

Sticky pork ribs with cob salad

Sticky pork ribs with cob salad
  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time15 minutes
Ingredients
  • 12 Coles Australian Pork Spare Ribs
  • 1 tsp fennel seeds
  • 1 tsp ground paprika
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) tomato sauce
  • 2 tbs barbecue sauce
  • 2 tbs brown sugar
  • 1 tbs Dijon mustard
  • 3 corn cobs, husks and silks removed
  • 2 tbs red wine vinegar
  • 2 tbs olive oil
  • 1 tsp Dijon mustard, extra
  • 1 tsp honey
  • 2 avocados, halved, stoned, peeled, thinly sliced lengthways
  • 1 baby cos lettuce, leaves separated
  • 200g punnet Perino tomatoes, halved
    Description

    This Sticky pork ribs with cob salad recipe is full of rich flavours. Worth the messy hands, this dish is sure to be a crowd pleaser.

    Method
    1. Step 1

      Preheat oven to 150°C. Place a wire rack in a roasting pan. Place the ribs in a large bowl. Sprinkle with fennel and paprika. Toss to coat. Arrange in a single layer on the rack. Pour 1 cup (250ml) of water into the pan. Cover with foil. Bake for 2 hours or until the meat is very tender. Increase oven temperature to 200°C.
    2. Step 2

      Meanwhile, combine the maple syrup, tomato sauce, barbecue sauce, sugar and mustard in a small bowl.
    3. Step 3

      Remove foil from ribs. Brush evenly with maple mixture. Bake, brushing occasionally with remaining glaze, for 30 mins or until sticky and caramelised.
    4. Step 4

      While the ribs are cooking, heat a barbecue grill or chargrill on high. Cook the corn, turning occasionally, for 10 mins or until lightly charred and tender. Set aside to cool slightly.
    5. Step 5

      Meanwhile, place the vinegar, oil, extra mustard and honey in a screw-top jar and shake to combine. Season.
    6. Step 6

      Use a sharp knife to cut down the side of each corn cob to remove the kernels. Combine the corn kernels, avocado, lettuce and tomato in a large bowl. Drizzle with the dressing and toss to combine.
    7. Step 7

      Divide the salad evenly among serving dishes. Serve with the ribs.