Sweet Chipotle glazed ribs with creamy potato salad, pickled onion, charred corn & salsa verde

Ribs

Preheat the oven to 150°C. Rub the spare ribs with rub and leave them in the fridge for at least 30 minutes. Place them on a baking sheet lined with parchment paper. Place in the middle of the oven for about 2 hours. Put the oven on 220 degrees. Brush on BBQ sauce and bake for 10 minutes, turn the ribs halfway through, brush again and run for another 10 minutes.

Remove the ribs and let them rest for 5 minutes before slicing.

Potato salad

Boil the potatoes in salted waters, let cool and cut in half. Mix all the other ingredients. Fold in the potatoes and season with salt and pepper to taste.

Pickled onion

Mix and set aside for at least 30 minutes.

Charred corn

Dry the corn on paper towels. Fry in the oil until charred, on high heat, about 8-10 minutes. Lower the heat and stir in the jalapenos and onion. Season with lime pepper and salt.

Serve on a classic bbq tray with small cups for the condiments.