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Ingredients

• 2.5 kg baby back pork ribs
• 1 onions, quartered
• 2 cloves garlic, chopped
• 2 bay leaves
• 1 tsp ground cumin

• 2 guava fruits, pured
• 6 tbsp cider vinegar
• 30 ml dark rum
• 3 tbsp tomato pure
• 1 limes, juice
• 1 tbsp soy sauce
• 1 tsp tomato ketchup
• 2 tsp Worcestershire sauce
• 0.5 onions, grated
• 4 cm knob of ginger, grated
• 2 cloves garlic, crushed
• 1 Scotch bonnet chillies
• 1 pinches black pepper
• 1 tbsp vegetable oil

• 8 corn on the cobs
• 100 ml clarified butter
• 2 cloves garlic, crushed but left whole
• 1 tsp smoked paprika
• 1 small chilli, left whole

• 80 ml mayonnaise
• 3 tbsp soured cream
• 2 tbsp fresh orange juice
• 1 limes, juice
• 2 tbsp mirin, (Japanese rice vinegar)
• 2 tbsp black sesame seeds
• 0.5 green cabbage, cored and thinly sliced
• 0.5 yellow peppers, deseeded and sliced
• 0.5 red peppers, deseeded and sliced
• 1 Poblano chillies, (or similar mild chilli) deseeded and thinly sliced
• 0.5 Scotch bonnet chillies, deseeded
• 1 ripe mango, peeled and diced
• 2 star-fruit, thinly sliced
• 2 carrots, cut into thin strips
• 6 spring onions, trimmed and finely shredded
• 3 tbsp fresh coriander, chopped

Description

Alan Coxon Combines Oodles Of Irresistible Lip-smacking Flavours In This Terrific Trio Of Roasted Ribs, Griddle Corn And Sunshine Salad

UK TV