Barbeque Ribs Marinated in di Cardelli Spare Rib Marinade with Grilled Corn

INGREDIENTS

  • 6 whole Beef Short Ribs (about 1,7-1,9kg)
  • 250ml di Cardelli Spare Rib Marinade plus extra for basting (803041-5LT)
  • 125g Soft Butter
  • 15ml (1tbsp) Peri-Peri Rub (802658-K)
  • 2 Garlic Cloves, peeled and minced
  • 1 Handful fresh chopped Coriander
  • 6 Ears corn, husks removed

METHOD

  1. Place the ribs in a flat container and cover with the di Cardelli Spare Rib Marinade, allow to Marinade at room temperature for 2 - 3 hours.
  2. Preheat the oven to 180'C. Line a roasting tray with foil and place the marinated ribs on the tray. Cover with more foil and roast in the oven for 2 - 3 hours or until the meat is soft but does not fall from the bone.
  3. In a small bowl, combine the butter, Freddy Hirsch Peri-Peri Rub and garlic. Mix until well blended.
  4. Prepare medium coals and grill the ribs, while basting with the extra di Cardelli Spare Rib Marinade for 12 - 15 minutes on each side until caramelised.
  5. Grill the corn for 8 - 10 minutes over the same fire. Remove from the heat. Brush the corn with the peri-peri butter and return to the hear for another 3 - 4 minutes.
  6. Serve the grilled ribs with the grilled corn and extra peri-peri butter.
Barbeque Ribs Marinated in di Cardelli Spare Rib Marinade with Grilled Corn

Barbeque Ribs Marinated in di Cardelli Spare Rib Marinade with Grilled Corn

  • prep time
  • cooking time
  • Serves 6
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INGREDIENTS

  • 6 whole Beef Short Ribs (about 1,7-1,9kg)
  • 250ml di Cardelli Spare Rib Marinade plus extra for basting (803041-5LT)
  • 125g Soft Butter
  • 15ml (1tbsp) Peri-Peri Rub (802658-K)
  • 2 Garlic Cloves, peeled and minced
  • 1 Handful fresh chopped Coriander
  • 6 Ears corn, husks removed

METHOD

  1. Place the ribs in a flat container and cover with the di Cardelli Spare Rib Marinade, allow to Marinade at room temperature for 2 - 3 hours.
  2. Preheat the oven to 180'C. Line a roasting tray with foil and place the marinated ribs on the tray. Cover with more foil and roast in the oven for 2 - 3 hours or until the meat is soft but does not fall from the bone.
  3. In a small bowl, combine the butter, Freddy Hirsch Peri-Peri Rub and garlic. Mix until well blended.
  4. Prepare medium coals and grill the ribs, while basting with the extra di Cardelli Spare Rib Marinade for 12 - 15 minutes on each side until caramelised.
  5. Grill the corn for 8 - 10 minutes over the same fire. Remove from the heat. Brush the corn with the peri-peri butter and return to the hear for another 3 - 4 minutes.
  6. Serve the grilled ribs with the grilled corn and extra peri-peri butter.