Rum Punch Ribs with Corn on the Cob
- For the ribs
- 2kg thick pork ribs, skin removed
- 6 tablespoons brown sugar
- ¼ cup molasses
- ¼ cup runny honey
- 170ml apple cider vinegar
- 85ml Worcestershire sauce
- 6 tablespoons dark rum
- 2 teaspoons Bajan hot pepper sauce
- 2 teaspoons garlic powder
- 1 teaspoon of ground allspice
- 8 tablespoons tomato ketchup
- 1 tablespoon of light soy sauce
- Salt and pepper
- 1 tablespoon vegetable oil
- For the corn on the cob
- 4 corn on the cob, husk removed and snapped in half
- 250ml coconut milk
- 375ml chicken stock
- 2 sprigs fresh thyme
- 2 red birds eye chillies, seeds removed and chopped finely
- 2 tablespoons butter
- Salt and pepper
Bring a large pan of water up to the boil. Season it well with salt and place the ribs into the water. Simmer gently for 30 – 40 minutes. Drain well and allow the ribs to cool down a little.
Next mix all the remaining ingredients together in a bowl. Whisk gently to make sure the sugar has dissolved properly. Place the cooled ribs inside the marinade, making sure the ribs are all well coated. Allow to the ribs to marinate in the fridge for a minimum of 2 hours or if time allows, overnight.
When you are ready to serve, prepare the corn. Place a medium saucepan onto the heat and add the coconut milk and chicken stock. When the liquid has come up to a gently simmer add the corn and the remaining ingredients.
Place a lid on the pan and continue to cook for 20- 30 minutes or until most of the liquid has absorbed and the corn is cooked. You should be left with a lovely glossy sauce that you can pour over the corn.
Heat up a frying pan to medium heat, place a little vegetable oil in the pan and gently fry off the ribs in batches if need be.
Cook on each side until they are browned well, add a little of the marinade and allow to reduce. Cook for 5 – 10 minutes on a gentle heat until the pork has been heated through and you are left with a thickened sticky sauce. Serve with the corn alongside immediately.