Smoky Pork Ribs with Corn, Beans, and Tomato Salsa Recipe – Australian Special
Get ready to savor slow-cooked ribs with deep, smoky flavor, crusted with a spice rub and baked until tender. Paired with a fresh salsa of corn, beans and tomato, this dish stands out as a hearty main course that brings color, texture and bold taste into every bite. Perfect for a summer gathering or a laid-back Aussie BBQ, these ribs deliver comfort, flavor and festive vibes all in one plate.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
For the Smoky Pork Ribs:
- 2 racks of pork ribs (about 2-3 pounds total)
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust for spice preference)
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Corn, Beans, and Tomato Salsa:
- 1 cup fresh corn kernels (or canned/frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Prepare the Ribs:
Preheat the Oven: Preheat your oven to 300°F (150°C).
Make the Rub: In a bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Prepare the Ribs: Remove the silver skin from the back of the ribs. Rub the spice mixture all over the ribs, ensuring they are well coated.
Wrap the Ribs: Wrap each rack tightly in aluminum foil to retain moisture.
Cook the Ribs:
Bake: Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, until tender.
Optional Grill Finish: For a crispy finish, preheat a grill to medium-high heat. Unwrap the ribs and grill for about 5-10 minutes, basting with your favorite barbecue sauce if desired.
Prepare the Salsa:
Combine Ingredients: In a large bowl, mix the corn, black beans, cherry tomatoes, red onion, and cilantro.
Season: Squeeze lime juice over the mixture, then season with salt and pepper to taste. Toss gently to combine.
Serve:
Plate the Ribs: Once the ribs are done, let them rest for a few minutes before slicing.
Add Salsa: Serve the ribs alongside the fresh corn, beans, and tomato salsa for a colorful and flavorful meal.
Recipe Notes:
Rub Adjustments: Modify the spice rub to suit your taste—reduce the cayenne for mild heat, or add smoked chipotle powder for more depth.
Grill Finish Option: For extra char and caramelization, finish the ribs unwrapped on a hot grill for 5-10 minutes, basting with your favourite barbecue sauce.
Storage Tips: Leftover ribs store well in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the grill to preserve texture and flavor.
Serving Ideas: Serve with extra lime wedges for brightness, and pair with coleslaw or grilled corn on the cob to amplify the BBQ feel.
Spice Level Tweaks: Adjust the amount of cayenne and smoked paprika depending on how bold you like it—more paprika for smoky warmth, more cayenne for extra kick.
