As seen on Season 3 of Adelady TV
By Ray Dahah from Out In The Paddock
Ingredients (serves 4)
2C malt vinegar
4 bay leaves
3 sticks cinnamon
½C brown sugar
¼C rock salt
1 brown onion, quartered
1.5kg pork ribs
½C maple syrup
½C malt vinegar
¼C worcestershire sauce
1t G-Fresh BBQ Rib Seasoning
1T sea salt flakes
2T tomato sauce
1T lemon juice
Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30–40 minutes or until the pork is tender.
While the ribs are cooking, make the maple bourbon glaze. Place the bourbon, maple syrup, vinegar, Worcestershire sauce, tomato sauce, lemon juice, BBQ Rib Seasoning and salt flakes in a medium saucepan over medium heat.
Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8–10 minutes or until slightly reduced. Set aside.
Pre-heat the barbecue on a high heat with the lid on.
Remove the ribs from the cooking liquid and place aside to rest for 15 minutes.
Place the ribs on the barbecue, and baste with the glaze. Cook for 8 minutes approximately, then turn around and glaze the other side and cook for another 8 minutes or until the pork is tender. Brush with any remaining glaze and serve.
Corn salad Ingredients
4 large corn cobs
2 sprigs of lemon thyme
3T lime juice
2t maple syrup
2T whole egg mayonnaise
60ml olive oil
20g mint leaves
20g flat leaf parsley
40g thinly sliced spring onion
½ a red cabbage
½ a raddichio
Boil the corn until soft.
Finish off on the bbq and char the corn.
Chop the raddichio and red cabbage
Stand the corn on a chopping board and shave it off the cobb.
Mix the olive oil, lime juice, mayonnaise and maple syrup in a bowl, add the corn and herbs.
Add to the cabbage and raddichio mix all together, season with salt.