What you will need
- 1.25kg American-style pork ribs
- 4 corncobs, husks removed
- 1 tbs vegetable oil
- 20g butter, chopped
- Bourbon marinade (overnight marinade)
- 1/2 cup firmly packed (110g) brown sugar
- 1/2 cup (125ml) barbecue sauce
- 1/2 cup (125ml) tomato sauce
- 1/2 cup (125ml) Kentucky bourbon or whisky
- 1/3 cup (80ml) apple cider vinegar
- 1/4 cup (60ml) Worcestershire sauce
- 1/4 cup (60ml) soy sauce
- 400g can tomatoes, pureed
Black-eyed pea salad
- 1 1/2 cups (300g) black-eyed peas, soaked in water overnight
- 1/3 cup (80ml) red wine vinegar
- 2/3 cup (160ml) extra virgin olive oil
- 1/2 cup chopped coriander
- 1 Lebanese cucumber, seeded, finely chopped
- 1 avocado, finely chopped
- 1 Spanish onion, finely chopped
For marinade, whisk all ingredients in a bowl until well combined. Place ribs into a flameproof baking dish and pour marinade over. Cover and refrigerate overnight.
Remove ribs from the fridge and bring to room temperature. Preheat barbecue grill to low, then place baking dish with ribs and marinade on to grill and cook, turning occasionally, for 30 minutes.
Meanwhile, for salad, drain and rinse black-eyed peas. Place in a large saucepan. Cover with cold water and bring to the boil over medium heat, then simmer for 6 minutes or until just tender. Drain well. Transfer peas to a bowl. Add vinegar and oil and leave to cool. Just before serving, add remaining ingredients and toss gently.
Drizzle corn with oil and season to taste with salt and pepper. Barbecue for 20 minutes or until tender. Transfer to a bowl and dot with butter.
Remove ribs from marinade (reserving marinade) and barbecue on grill for 15 minutes, basting with reserved marinade and turning regularly, or until glaze on ribs is thick. Serve ribs with salad, corn and remaining reserved marinade.