By Dinah Crowe :: G-Fresh
As seen on episode 2 of Adelady on Channel 9, Adelaide…
BBQ CORN WITH SMOKEY BBQ LIME BUTTER SERVED WITH AMERICAN STYLE BBQ PEPPER SHORT RIBS (and slaw/pickle and slider buns)
2 corn on the cob
60g butter softened
1t G-Fresh Pepper Steak Seasoning
1 lime – zest
Mix butter, seasoning and lime zest together and set aside. Chargrill corn until cooked then rub with butter, zest some additional lime zest and finely grate some manchego cheese over the top.
2 racks beef or ‘pork’ ribs
4T GFRESH BBQ pepper seasoning
1T garlic granules
60g soft brown sugar
1/4C apple cider vinegar
1/4C Worcestershire sauce
1/4C tomato sauce
1T Dijon mustard
2T BBQ sauce
1T curry powder
3T brown sugar
Rub your dry spice into the ribs and cover and refridgerate over night to allow flavors to infuse.
Simmer your basting sauce until it starts to thicken. Preheat your oven to 150*C
Place your ribs in a baking dish with a little oil. Cover tightly with alfoil and bake for 4 hours. They should be lovely and tender. If they are not cook for a further hour or until tender. Coat your ribs with some of the basting sauce until nicely covered and bake for a further 20-40mins uncovered until sticky and delicious.
Serve with corn, slaw, slider bun and pickle!
Enjoy, Dinah x