Ingredients

• 1 kg barbecue pork spareribs
• 1 tblsp minced ginger
• 1 large mild red chilli, deseeded and finely chopped
• 1 tsp minced garlic
• 3 tblsp soy sauce
• 3 tblsp red wine vinegar
• 5 tblsp maple syrup

Roast Corn Salsa

• 2 fresh cobs sweetcorn
• 1 large mild red chilli, deseeded and finely chopped
• 1 red pepper, roasted, peeled and diced
• 1 tblsp freshly chopped coriander
• ½ red onion, peeled and finely chopped
• finely grated rind and juice 1 lime
• 2-3 tblsp olive oil

Method

1. Cut pork into double-rib pices, and arrange evenly in a plastic lidded container. Combine ginger, chilli garlic, soy sauce, red wine vinegar and maple syrup in a jug, then mix well and pour over the ribs. Cover and allow to marinate for a t least 1 hour, turning occasionally.
2. Barbecue the ribs over a medium heat on a pre-heated, well-oiled grill, brushing often with the marinade, for 20-25 minutes or until golden and thoroughly cooked.
3. To make the salsa, discard corn husks and threads, then cook in boiling salted water for 3 minutes. Drain well and pat dry with paper towels. Brush hot corn cobs with olive oil and cook over a moderately hot grill for about 4-5 minutes, turning so that they toast evenly. Set aside to cool, then use a sharp knife to cut off the kernels.
4. Combine toasted kernels with chilli, pepper, coriander, onion, lime rind and juice and oil. Toss together, then cover and leave for 30 minutes for the flavours to develop.
5. Serve Sweet Chilli Pork Ribs with roasted courgettes, or your favourite roasted vegetables and the Roast Corn Salsa.