Smoky barbecue and chilli ribs with corn salad

Ingredients

½ cup	Barbecue sauce
1 kg	Pork ribs (Main)
1 tsp	Smoked paprika
2	Green chillies, chopped
¼ cup	Fresh coriander

corn salad

2 Tbsp	Lime juice
2	Corn cobs, husks and silks removed (Main)
1 tsp	Caster sugar
2 Tbsp	Chives
½ cup	Fresh mint
1 to taste	Salt & freshly ground pepper

Directions

1. Place the ribs, barbecue sauce, paprika, chilli and coriander in a bowl and toss well to coat. Cover and refrigerate for 4 hours or overnight.
2. Preheat oven to 180C.
3. To make the corn salad, cook the corn in a saucepan of salted, boiling water for 4-5 minutes or until tender. Drain and allow to cool. Use a sharp knife to cut the kernels off the cob and place in a non-metallic bowl with lime juice, sugar, chives, mint, salt and pepper. Toss to combine and set aside.
4. Place ribs on a wire rack on a baking tray lined with baking paper. Reserve the marinade. Cook for 45 minutes.
5. Increase heat to 200C, brush with reserved marinade and cook for a further 30 minutes or until caramelised and sticky. Slice the ribs and serve with the corn salad.