Southern BBQ Ribs with Grilled Sweetcorn
- 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.