Preparation: 20 min | Cooking: 10 min (ribs), 30 min (corn) | Serves 4
If you see ribs on the grill, you know it’s going to be a great braai, says DRUM food assistant Carmen Petersen. Here she shows us how to make a yummy corn salad that beautifully complements braai ribs.
salt and freshly ground pepper
1 red onion, sliced
150g baby green beans, blanched
1 avocado, sliced
large handful of chopped coriander
30ml (2T) lemon juice
60ml (¼c) olive oil
15ml (1T) honey
1 x Eskort Par-cooked Marinated Loin Ribs
Cook the mealies in water until soft. Then braai over an open fire or in a griddle pan until charred. Slice off the kernels.
Arrange all the salad ingredients in a bowl or serving plate.
Mix together all the ingredients and pour over the salad.
Braai the ribs for 10 minutes over hot coals, turning frequently and basting with marinade or grill in a preheated oven of 200°C for 10 minutes until done. Don’t overcook.
Serve the ribs with lemon wedges and the corn salad.