Ribs and corn on the cob make great finger food, especially for outdoor eating at barbecues or bonfire parties. The chilli kick will give you a burst of warmth as the nights draw in
Buffalo ribs with spicy corn cobs
- Preparation time: 15 minutes
- Cooking time: 45 minutes
2 x essential Waitrose British Pork Rack Of Loin Ribs (approx 1kg)
3 tbsp clear honey
3 tbsp Frank’s RedHot®
Buffalo Wings Sauce
2 x packs essential Waitrose Sweetcorn 2s 11⁄2 tbsp Frank’s RedHot® Original
1 tbsp olive oil
2 tbsp parsley, chopped 2 tbsp chives, chopped
1 Preheat the oven to 200°C, gas mark 6.
2 Place the racks of ribs in a roasting tin and bake for 25 minutes. Mix together the honey, Frank’s RedHot® Buffalo Wings Sauce and 3 tbsp water, and spread over both sides of the ribs. Continue to cook for 20 minutes, basting once during cooking.
3 Meanwhile, cook the cobs of sweetcorn in boiling water for 6-8 minutes and drain. Cut each cob in half and place in a large bowl. Toss in Frank’s RedHot® Original Pepper Sauce, oil and herbs, and season. Place in a hot griddle pan for 5 minutes, turning occasionally until slightly charred.
4 Remove the ribs from the roasting tin. Add 2 tbsp water to the tin and mix into the pan juices. Slice the racks into individual ribs and drizzle over the pan juices. Serve with the spicy corn cobs.