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Buffalo ribs with spicy corn cobs
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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
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.
Typical values per serving: