SERVING SIZE: 4

PREP TIME: 15 mins

COOKING TIME: 2.5-3 hrs

Ingredients

• 2 Borrowdale USA Pork Ribs
• 30g quality rib dry rub
• 1 corn cob
• ½ red onion
• 50g sunflower seeds
• 50g slivered almonds
• 2 avocados
• ½ bunch mint
• 1 lemons
• 1 tsp honey
• 2 tbsp extra virgin olive oil
• 200ml good quality plum sauce
• 1 baby cos lettuce

Method

1. Apply rub to USA pork ribs and place into a tray, covered and place into oven at 150°C cook for approximately 2–2.5 hours.
2. Apply oil and salt to corn cobs and grill on high heat on a BBQ or under the oven grill. When cool cut kernels off the cob and reserve for the salad. Alternatively use a kitchen torch cut kernels off cob and char on a metal tray.
3. Peel and deseed avocado and cut into pieces.
4. Toast sunflower seeds and slivered almonds in a dry pan. Reserve.
5. Form the dressing by combining 1 tsp honey with juice of the lemon and olive oil.
6. When the pork is finished cooking in the oven meat should be soft. Sprinkle more dry rub on the ribs and plum sauce then finish on the BBQ or under the grill in the oven to achieve a caramelised look.
7. Toss salad together using baby cos lettuce, corn, sunflower seeds, almonds, avocados, mint and dressing.
8. Serve together.
   Great for a weekend lunch.