BBQ Ribs & Charred Corn with herbed butter

Title: BBQ Ribs & Charred Corn with herbed butter.
Broadcast: Episode 12, 23rd September 2018
Presenter: Theo Kalogeracos

BBQ Ribs

Serves – 4


  • 2 racks of Baby back ribs
  • Rub mix
  • 2 tablespoons chili powder
  • salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil
  • Sticky Whiskey Sauce
  • 1 cup Chicken Stock
  • 2 tablespoons apple cider vinegar
  • 1 cup barbeque sauce
  • 1 cup honey
  • 1 cup of Whiskey


  • Combine rub mix ingredients in a small bowl and mix.
  • Rub ribs with olive oil on both sides, then rub the rub mix on the ribs.
  • Get your BBQ hot and using the grill, place the ribs on and cook both sides well
  • In a roasting pan, combine whisky sticky sauce ingredients and place on a on the flat plate on your BBQ.
  • When the ribs are cooked, place into whisky sauce & cover with foil and tightly seal, leave on the flat plate, close the lid of the BBQ and cook for 10 minutes.
  • Remove the ribs from the pan and place them on a plate, pour the liquid over the rids and serve with grilled corn

Grilled Corn
Serves – 4


  • 2 ears of corn
  • salt
  • Herb Butter
  • 2 block butter, at room temperature
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped chives
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • Combine all herb butter ingrediants in a food processor to create the butter. Alternatively allow the butter to soften and press all ingredients together with a fork
  • Heat the grill to medium heat.
  • Pull the outer husks down the ear to the base and strip away the silk from corn.
  • Fold husks back into place, and place the corn in a large bowl of cold water with 1 tablespoon of salt for 5 minutes.
  • Remove corn from water and shaking off any excess moisture.
  • Place the corn on the grill for 10 to 15 minutes, turning every 5 minutes, or until kernels are tender, you can test by piercing the kernels with a paring knife.
  • Remove them from the BBQ  and fold back what’s left of the husk and rub with herb butter.

Serve immediately with the hot ribs, delicious!

With thanks to,