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Southern Glaze Baby Back Ribs with Charred Corn Slaw

Recipes

Southern Glaze Baby Back Ribs with Charred Corn Slaw

Recipe by Antonio El Khoury

Serves 2
Cook time 60 mins

Slow-roasted ribs basted in sticky Sous Chef Southern Glaze, paired with a crunchy charred corn slaw for balance.

This recipe features

Ingredients

  • 1 rack baby back ribs (about 800 g)
  • 6 tbsp Sous Chef Southern Glaze, divided
  • 1 cup shredded cabbage
  • 1/2 cup charred corn kernels
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar

Directions

  1. Rub the ribs with 4 tbsp Sous Chef Southern Glaze. Marinate at least 30 minutes, or overnight in the fridge.
  2. Preheat the oven to 160°C / 325°F. Wrap the ribs in foil and roast for 35 minutes.
  3. Unwrap, brush with remaining glaze, and roast uncovered for 10 more minutes until sticky.
  4. Toss the cabbage and corn with mayonnaise and vinegar for the slaw.
  5. Slice the ribs and serve with the slaw.

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