Southern BBQ Ribs with Grilled Sweetcorn

Prep Time 2 hours
Cook Time 1 hour 45 minutes
Servings 6



  • 2 slabs Copperwood Pork Spare Ribs

Southern BBQ Dry Rub

  • 1/3 cup kosher salt
  • 3 tbsp black pepper
  • 2 tbsp smoked paprika
  • 2 tbsp chili powder
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp light brown sugar
  • 2 tsp dried oregano
  • 1 tsp cayenne pepper

Melting Pot BBQ Sauce

  • 1½ lbs cherry tomatoes
  • 2 medium onions, chopped
  • 2 garlic cloves, minced (about 1 tsp.)
  • 3 tbsp salted butter
  • ½cup packed light brown sugar
  • 1½cup white vinegar
  • ¼ cup yellow mustard
  • 2 tbsp Worcestershire sauce
  • 2 tbsp kosher salt
  • 1 teaspoon black pepper


  • Preheat oven to 350°F. Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel.
  • To make the Southern BBQ Dry Rub: combine all ingredients in a medium. Divide Southern BBQ Rub among the slabs, rubbing on both sides of each (about ¾ cup). Place slabs, meaty side up, on a wire rack on an aluminum foil-lined baking sheet, and let stand at room temperature 30 mins.
  • Bake in preheated oven until meat begins to pull away from bones but is not yet tender, about 1½ hr. Increase oven temperature to 450°F.
  • While the ribs are baking, make the Melting Pot BBQ Sauce. Heat a large cast-iron skillet over medium-high. Add tomatoes, and cook, stirring often, until skins begin to split and char, 5 to 7 mins. Reserve a few of the charred tomatoes to serve. Add onions and garlic, and cook, stirring often, 5 minutes. Add butter to pan and when melted, add brown sugar; stir until combined. Cook, without stirring, until edges start to caramelize, 2 to 3 mins. Stir in vinegar, mustard, Worcestershire, salt, and pepper; reduce heat to medium-low, and cook until tomatoes break down and mixture is slightly thickened, about 45 mins.
  • Remove from heat and transfer to a blender. Remove center piece of blender lid to allow steam to escape; process on high until almost smooth. Cool completely, about 30 mins.
  • Brush both sides of ribs with 1 cup Melting Pot BBQ Sauce. Bake until ribs are very tender and caramelized, 35 to 45 mins, brushing with another cup BBQ sauce halfway through baking
  • Remove from oven, and let stand at least 10 mins. Serve with remaining 2 cups BBQ sauce and reserved charred tomatoes.

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