Tex-Mex Ribs With Grilled Corn Salsa - cooking recipe

Ingredients

2 tbsp brown sugar
1 tbsp dried oregano
2 tbsp sweet paprika
2 tsp cracked black pepper
1/2 tsp cayenne pepper
1 tbsp ground cumin
1 tbsp garlic powder
2 tbsp vegetable oil
3 1/3 lbs pork baby back ribs
None None Corn tortillas, to serve (optional)
None None FOR THE CORN SALSA
3 ears corn, silk and husks removed
2 medium tomatoes, seeded and finely chopped
1 None green chili pepper, finely chopped
1 medium red onion, finely chopped
1 None green pepper, finely chopped
2 tbsp coarsely chopped fresh cilantro
2 tbsp lime juice
1 tbsp olive oil

Preparation

Preheat the grill on medium heat. Combine sugar, oregano, spices, oil and 1/4 cup water in a medium bowl. Rub rub spice mixture all over ribs. Grill, with lid closed for 45 mins, or until browned all over and cooked through.
Meanwhile, for the grilled corn salsa, grill corn until tender. When cool enough to handle, cut kernels from cobs. Combine kernels with remaining ingredients in medium bowl; toss gently to combine. Serve with ribs and warmed tortillas, if desired.