Ribs in barbecue sauce with grilled corn

Description

To make the ribs juicier, you can cut them not one at a time, but two or even three. But in this case, increase the cooking time accordingly.

Cooking

Step 1

Cut the ribs one at a time, season with salt and pepper, drizzle with olive oil, add a couple of tablespoons of barbecue sauce, toss to combine. Put in a ziplock bag, squeeze out the air, close the bag and make sure that the sauce evenly covers the meat. Place in refrigerator for 10-24 hours.

Step 2

Remove the ribs 2 hours before cooking to bring them to room temperature.

Step 3

To garnish with a carefully washed lime, peel off the zest, squeeze the juice out of the lime. Grate the garlic, mix with soft butter, lime zest and juice, salt.

Step 4

Prepare 6-8 pieces of 30 x 40 cm folded foil in half. Coat the corn cobs with the resulting oil and wrap each in foil.

Step 5

Kindle the coals in the brazier - they should burn out well and be covered with gray ash. Heat one grate, grease. Place the ribs on a wire rack and place the corn on the second wire rack next to it. Grill, turning meat and corn every 2 to 3 minutes, about 20 minutes. Let the meat "rest" for 5-7 minutes. and serve with corn.