Grilled Ribs with Corn on the Cob

Ingredients

• 2.5 kg beef short ribs
• Sunflower oil (for basting)
• 2 Garlic cloves
• 1 onion
• 2 red chili peppers
• 50 g honey
• 1 tsp salt
• pepper (ground)
• 4 tbsp tomato paste
• 2 tbsp white wine vinegar
• Tabasco sauce
• 4 fresh corn cobs
• Salt
• a pinch of sugar
• vegetable oil (for brushing)
• Oil (for the baking sheet or pan)
• 40 g melted butter (for the corn)

Instructions

1. 1.

   Separate the ribs into individual pieces, wash and pat dry. Place in boiling water and simmer gently for about 20 minutes. Drain and pat dry. Peel and roughly chop the garlic. Peel and cube the onion. Wash, halve, de-stem, and finely chop the chili peppers. Combine with the onion, garlic, honey, salt, a bit of pepper, tomato paste, vinegar, and Tabasco in a pot; add about 200 ml water and bring to a boil. Reduce to a thick consistency for about 10 minutes. Remove from heat and let cool.

2. 2.

   Peel the corn cobs, removing all husks and silk as desired or just pulling them off the top. Bring plenty of water to a boil in a pot, add salt and sugar, then add the corn. Simmer gently for about 15 minutes, remove and drain.

3. 3.

   Preheat the oven to 230°C (450°F) with upper and lower heat.

4. 4.

   Brush the ribs with the sauce, lightly oil the corn, and place both on an oiled baking sheet or in a greased pan. Bake in the preheated oven for 15-20 minutes, brushing the ribs again with remaining sauce and turning the corn as needed. For serving, spread thin butter over the corn, sprinkle with salt, and serve alongside the ribs.