Barbeque Ribs Marinated in di Cardelli Spare Rib Marinade with Grilled Corn

INGREDIENTS

• 6 whole Beef Short Ribs (about 1,7-1,9kg)
• 250ml di Cardelli Spare Rib Marinade plus extra for basting (803041-5LT)
• 125g Soft Butter
• 15ml (1tbsp) Peri-Peri Rub (802658-K)
• 2 Garlic Cloves, peeled and minced
• 1 Handful fresh chopped Coriander
• 6 Ears corn, husks removed

METHOD

1. Place the ribs in a flat container and cover with the di Cardelli Spare Rib Marinade, allow to Marinade at room temperature for 2 - 3 hours.
2. Preheat the oven to 180'C. Line a roasting tray with foil and place the marinated ribs on the tray. Cover with more foil and roast in the oven for 2 - 3 hours or until the meat is soft but does not fall from the bone.
3. In a small bowl, combine the butter, Freddy Hirsch Peri-Peri Rub and garlic. Mix until well blended.
4. Prepare medium coals and grill the ribs, while basting with the extra di Cardelli Spare Rib Marinade for 12 - 15 minutes on each side until caramelised.
5. Grill the corn for 8 - 10 minutes over the same fire. Remove from the heat. Brush the corn with the peri-peri butter and return to the hear for another 3 - 4 minutes.
6. Serve the grilled ribs with the grilled corn and extra peri-peri butter.