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Bourbon-glazed spare ribs with smoked corn salad

Sticky bourbon-glazed baby back ribs, deep and fragrant.
Smoked corn salad adds sweet crunch with a gentle tang.
Comforting, glossy, and full of cozy spice in every bite.

dinner ⏱ 180 min 620 kcal / portion 45.0 g carbs / portion (estimated) glutenmilksesamesulphites 🔗 Original source

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Bourbon-glazed spare ribs with smoked corn salad
v2 · rb0e705f985 20260727Z1751 8 pieces garlic clove 115 ml rice vinegar 69.9 ml maple syrup 🌀 rub salt onto ribs ⏳ soak ribs in cold water, then pat dry 🍳 ⏱ 60 min simmer ribs with ginger, onion, garlic, star anise, cinnamon, and pepper in stock mixture ⏳ lift out ribs and cool if not serving immediately 🍳 ⏱ 30-35 min strain braising liquid and simmer until reduced to 200ml ⏱ 6 min smoke corn cobs in covered pan with lemon thyme, then smoke 5 min with corn in colander shave corn kernels off smoked cobs 🍳 ⏱ 20-25 min make bourbon glaze and simmer until syrupy 🍳 ⏱ 7 min coat ribs in glaze and cook until sticky 🌀 whisk salad dressing and season with salt 🌀 mix corn kernels, herbs, spring onion into salad 🍽 plate ribs and serve with smoked corn salad Bourbon-Glazed Ribs 🥩 1 kg pork baby back rib 80 g coarse sea salt 35 g ginger 120 g onion 8 pieces star anise 1 piece cinnamon stick 1 tsp black peppercorn 1.5 l chicken stock 100 ml shaoxing rice wine 1 kg corn cob 15 g lemon thyme 20 g coriander leaf 20 g mint leaf 20 g parsley leaf 45 g spring onion 130 g banana shallot 350 ml bourbon 2 tsp szechuan peppercorn 1 tbsp lemon juice 2 tbsp sesame oil 3 tbsp tomato ketchup 2 pieces dried red chilli 3 tbsp lime juice 60 ml olive oil 1 piece green chilli coarse sea salt to taste pork baby back rib, coarse sea salt 6 pieces garlic clove 100 ml rice vinegar corn cob, lemon thyme coriander leaf, mint leaf, parsley leaf, spring onion 60 ml maple syrup 15 ml rice vinegar 2 pieces garlic clove lime juice, olive oil, green chilli, coarse sea salt 10 ml
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Preparation steps

  1. rub salt onto ribs
  2. soak ribs in cold water, then pat dry
  3. simmer ribs with ginger, onion, garlic, star anise, cinnamon, and pepper in stock mixture 60 min
  4. lift out ribs and cool if not serving immediately
  5. strain braising liquid and simmer 30-35 min until reduced to 200ml
  6. smoke corn cobs in covered pan with lemon thyme 6 min, then smoke 5 min with corn in colander
  7. shave corn kernels off smoked cobs
  8. make bourbon glaze and simmer 20-25 min until syrupy
  9. coat ribs in glaze and cook 7 min until sticky
  10. whisk salad dressing and season with salt
  11. mix corn kernels, herbs, spring onion into salad
  12. plate ribs and serve with smoked corn salad

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