Barbecued ribs with corn and spicy lime butter

NZ Herald 13/10/2010

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Serves 4

2 tbsp	Brown sugar
¼ cup	Tomato puree
¼ cup	Worcestershire sauce
1 tbsp	Olive oil
1	Garlic cloves, crushed
1 to taste	Sea salt flakes
1 kg	Pork ribs, Chinese style cut into 1cm thick pieces
4	Corn cob, husks on and tied, silks removed

Place sugar, puree, Worcestershire sauce, oil, garlic, salt and ribs in a bowl and toss well to coat. Set aside for 10 minutes.
To make the spicy lime butter, place the butter, lime zest and chilli in a bowl and mix to combine. Set aside. Heat a chargrill pan or barbecue to medium heat and cook the corn for 15-20 minutes or until cooked. Add the ribs and cook for 5 minutes each side or until cooked through.
Top corn with the butter and serve with the ribs.