2 cups smoky BBQ Sauce, we used McCormicks Grill Mates Vintage Smokehouse
1/3 cup brown sugar
1/3 cup white vinegar
2 teaspoon dried thyme leaves
1 tablespoon Hungarian paprika
2kg American style pork ribs
3 cobs corn, trimmed and cut into 3cm wheels
Juice of one lime
cayenne pepper, paprika and ground cumin to taste
Roast Jacket Potatoes, to serve
Combine the sauce, brown sugar and vinegar, with the herbs and spices in the base of a 5.5L/6L (large or banquet size slow cooker). Stir to combine. Cover and set to low.
Cut the racks of ribs into 4 rib sections and season to taste with salt and pepper. Add to the sauce, turning to coat. Cover and cook on low for 4 hr (or use high for 2 hr).
Meanwhile, place the corn pieces onto a piece of foil, lined with baking paper. Dot with butter, squeeze over the lime juice and season with cayenne pepper, paprika and cumin, salt and pepper. Scrunch the foil around the corn to make an open parcel.
Turn the ribs and then place the parcel over the top of the ribs. Cover again cook on low for 4 hr (or use high setting for a further 2 hr). Serve ribs with sauce from the slow cooker, cooked corn and Roast Jacket Potatoes if desired. Garnish with lime wedges.
TO COOK IN THE OVEN
Assemble in a deep roasting pan, cover with foil and bake at 180C (160C fan forced) for 4 hr. Wrap corn completely in foil and pop into the oven during the last 1 hr of cooking.