How To Make Sticky Ribs with Corn Salad
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Serves:
Ingredients
- 2 racks of baby back ribs
- 1 cup of brown sugar
- 1/2 cup of soy sauce
- 1/4 cup of honey
- 1/4 cup of ketchup
- 2 cloves of garlic, minced
- 1 tsp of dried thyme
- Salt and pepper, to taste
- 4 ears of corn, husked and kernels removed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup of chopped cilantro
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
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Preheat the oven to 300°F (150°C).
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Season the ribs with salt and pepper, then wrap them in aluminum foil. Place them on a baking sheet and bake for 2 hours, until tender.
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In a small saucepan, combine the brown sugar, soy sauce, honey, ketchup, garlic, and dried thyme. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the sauce has thickened.
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Remove the ribs from the oven and increase the temperature to 400°F (200°C). Unwrap the ribs and brush them generously with the prepared glaze. Return them to the oven and bake for an additional 10-15 minutes, until the glaze is caramelized and sticky.
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While the ribs are baking, prepare the corn salad. In a large bowl, combine the corn kernels, red bell pepper, red onion, cilantro, lime juice, salt, and pepper. Toss well to combine.
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Serve the sticky ribs hot, with the corn salad on the side. Enjoy!
Nutrition
- Calories : 450kcal
- Total Fat : 15g
- Saturated Fat : 5g
- Cholesterol : 105mg
- Sodium : 1300mg
- Total Carbohydrates : 56g
- Dietary Fiber : 4g
- Sugar : 40g
- Protein : 25g
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