Bourbon-Maple BBQ Ribs with Corn Slaw

Ingredients

For 6 servings

• 1360 g baby back pork ribs
• 4 piece corn cobs
• 0.5 piece green cabbage, shredded
• 0.25 piece red cabbage, shredded
• 1 piece red onion, thinly sliced
• 175 g dill pickle chips
• 38 g tomato paste
• 100 g bourbon
• 120 g cider vinegar
• 105 g maple syrup
• 200 g ketchup
• 30 g yellow mustard
• 15 g Worcestershire sauce
• 30 g smoked paprika
• 8 g garlic powder
• 8 g onion powder
• 4 g chilli powder
• 100 g mayonnaise
• 60 g sour cream
• 1 piece lime, zested and juiced
• 45 g chives, chopped
• 110 g brown sugar
• 28 g neutral oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat a grill for indirect cooking at about 150°C. Rub the ribs with a mix of brown sugar, smoked paprika, garlic and onion powders, chilli powder and seasoning.

2. 2

   Grill the ribs over indirect heat for 1¾–2 hours, until tender.

3. 3

   Simmer the ketchup, tomato paste, bourbon, some vinegar, maple syrup, mustard, Worcestershire, remaining brown sugar and spices for 12–15 minutes into a glossy sauce.

4. 4

   Quick-pickle the red onion in the remaining vinegar with a little sugar and salt.

5. 5

   Char the corn, cut off the kernels, then toss with the cabbages, mayonnaise, sour cream, lime and chives for the slaw.

6. 6

   Brush the ribs with sauce and finish over direct heat until sticky, then rest, slice and serve with the slaw and pickles.