Sticky 'USA' Plum Sauce Pork Ribs, Charred Corn, Avocado and Toasted Nut Salad

Prep time: 15 mins  
Cooking time: 2.5-3 hrs
Serves: 4 

Ingredients 

• 30g quality rib dry rub
  
• 2 Borrowdale USA pork ribs
• 1 corn cob
  
• 2 avocadoes
  
• 50g sunflower seeds
  
• 50g slivered almonds
  
• 1 tsp honey
  
• 1 lemon, juiced
  
• 2 Tbsp extra virgin olive oil
  
• 200ml good quality plum sauce
  
• ½ red onion
  
• 1 baby cos lettuce
  
• ½ bunch mint
• Salt

Method 

1. Apply rub to pork ribs and place onto tray. Cover with foil and place in oven at 150°C, fan-forced. Cook for approximately 2-2.5 hours.
   

2. Apply oil and salt to corn cobs and grill on high heat on barbecue or under oven grill. When cool, cut kernels off cob and reserve for salad. Alternatively, use kitchen torch, cut kernels off cob and char on metal tray.

3. Peel and deseed avocadoes and cut into pieces.
   

4. Toast sunflower seeds and slivered almonds in dry pan. Reserve.
   

5. To make dressing, combine honey with juice of lemon and oil.
   

6. When pork is finished in oven, meat should be soft. Sprinkle on more dry rub and plum sauce then finish on barbecue or under grill in oven to achieve caramelised look.
   

7. Toss salad together using lettuce, onion, corn, avocado, sunflower seeds, almonds, mint and dressing.
   

8. Serve pork with salad