BBQ Ribs with Corn on the Cob

Ingredients For the Ribs:
1.5–2 kg pork ribs

Salt and black pepper to taste

2 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp brown sugar

1 tsp chili powder (optional for heat)

1 tbsp olive oil

For the BBQ Sauce:
1 cup ketchup

1/4 cup apple cider vinegar

1/4 cup brown sugar

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp garlic powder

Salt and pepper to taste

For the Corn:
4 ears of corn, husked

2 tbsp butter, melted

Fresh parsley or cilantro, chopped

Salt to taste

Instructions :
1. Prepare the Ribs:
Preheat oven to 160°C (320°F).

Remove the membrane from the back of the ribs.

Mix paprika, garlic powder, onion powder, brown sugar, chili powder, salt, and pepper in a bowl.

Rub ribs all over with olive oil, then coat evenly with the spice mix.

Wrap ribs tightly in foil and place on a baking tray.

Bake for 2.5 to 3 hours until tender.

2. Make the BBQ Sauce:
In a saucepan, combine all sauce ingredients.

Bring to a simmer and cook for 10–15 minutes until slightly thickened.

Adjust seasoning if needed.

3. Grill or Broil the Ribs:
Preheat grill or oven broiler.

Unwrap the ribs, brush generously with BBQ sauce.

Grill or broil for 5–7 minutes, flipping and basting with more sauce until caramelized.

4. Cook the Corn:
Boil or grill corn until tender (about 8–10 minutes).

Brush with melted butter, sprinkle with salt and chopped parsley or cilantro.