Tex – Mex Pork Ribs with Corn on Cob
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg ribs, (peeled ribs)
- 3 teaspoons sugar, brown
- 3 teaspoon chilli flakes
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon garlic granules or salt
- 2 teaspoons black pepper from the mill
- 2 teaspoons ground cumin
- 2 teaspoons oregano, alternatively marjoram, dried
- 2 teaspoons cayenne pepper
- 2 teaspoons onion granules
- 2 teaspoons smoked salt (hickory) or 6 cups hickory shavings (smoker)
- 3 large ears corn, preferably with leaves
- 125 g butter, soft
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon chilli flakes
- 1 teaspoon oregano, or marjoram, dried
- 1 teaspoon basil, dried
- 2 cloves garlic, pressed
Print Recipe
Pin Recipe Instructions
- Cut the ribs into pieces, I always took three bones as a measure.
- Mix all ingredients up to and including onion granules, except for the hickory wood chips, in a small bowl. Sprinkle the ribs well with this mixture and massage the spice into the meat. Place the seasoned ribs in a bowl or casserole dish with a lid and put in the refrigerator for 24 hours.
- If you don`t have a smoker, you can also add the smoked salt.
- On the grill day:
- Carefully remove the corn on the cob from the leaves so that the leaves are still connected at the bottom. If you don`t get corn on the cob with leaves, use aluminum foil.
- Boil the corn on the cob in salted water for 45 minutes, remove and allow to cool.
- For the corn on the cob, mix the softened butter with the garlic and spices well. Spread the seasoned butter on the cold corn on the cob, ideally with your hands. Then put the flasks back into the leaves or wrap in aluminum foil.
- Heat up the grill and slowly grill the ribs directly over a low heat for a good 1 hour.
- If you have a smoker, you can cook the ribs in the smoke. To do this, the smoker is heated to 110 ° C. Two packets are made from the hickory wood. Soak 4 cups of wood chips for 1 hour. In a large piece of aluminum foil, 2 cups of wet shavings are placed at the bottom, followed by 2 cups of dry shavings mixed with thyme and oregano. Close the packets tightly and pierce holes at the top and bottom with a fork. Place the smoke packet on the hot coals or gas. When smoke rises, place the ribs on the wire rack and close the lid. The ribs are only cooked in hot smoke. Replace the smoke packets after approx. 1 hour.
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