Ingredients

• 4cm piece fresh ginger, peeled, finely grated 4 garlic cloves, crushed
• 750ml bottle ginger beer
• 1/3 cup barbecue sauce
• 1/3 cup brown sugar
• 1/3 cup Worcestershire sauce
• 1/3 cup apple cider vinegar
• 3 racks (1.5kg) American-style pork ribs
• Fresh coriander leaves, to serve
• Lime halves, to serve

Corn and avocado salad

• 1/2 teaspoon garlic salt
• 1/4 teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil
• 4 corncobs, husks and silks removed
• 1 small red capsicum, thickly sliced
• 1 avocado, halved, sliced
• 1/2 small red onion, thinly sliced
• 2 tablespoons lime juice

Method

• Step 1 Combine ginger, garlic, ginger beer, barbecue sauce, sugar, Worcestershire and vinegar in a large shallow glass or ceramic dish. Add ribs. Turn to coat. Cover. Refrigerate for 4 hours or overnight, if time permits, to marinate.
• Step 2 Preheat oven to 180°C/160°C fan-forced. Remove ribs from fridge and stand for 10 minutes. Tightly cover with foil. Bake in marinade for 2 hours 30 minutes or until tender. Carefully remove ribs from marinade. Transfer 2 cups marinade to a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until reduced by half and thickened.
• Step 3 Make corn and avocado salad: Preheat barbecue chargrill on medium. Combine garlic salt, paprika and 1 tablespoon oil in a large bowl. Add corn. Rub all over to coat. Chargrill, turning, for 10 minutes or until corn is tender and slightly charred. Transfer to a chopping board. Carefully cut kernels from cobs in large chunks. Place corn, capsicum, avocado and onion in a bowl. Drizzle over lime juice and remaining oil. Gently toss to combine.
• Step 4 Add ribs to barbecue chargrill. Cook, brushing with marinade, for 4 to 5 minutes each side or until caramelised and slightly charred. Cut ribs into portions and serve with corn and avocado salad.