Southwestern Char Siu BBQ Ribs with Mexican Elote Corn and Pickled Cucumbers
Jul 29, 2022
BBQ ribs are one of my favorite foods, and this dish is always on the menu when I host a summer cookout back home—but here, the ribs are cooked in a pressure cooker and broiled to get that slow-cooked fall-off-the-bone tenderness in less time. Inspired by Chinese roast duck and char siu (the red rub that goes on Chinese BBQ), this recipe is a delicious fusion of East and West. To make the ribs, I cover them in char siu, cook them, and then coat them with BBQ sauce. To round it out, I serve the ribs alongside elote corn, a side dish made to mimic the flavors of grilled Mexican street corn, and quick pickled cucumbers. This dish highlights three different cuisines and creates a true melting pot of flavor.
This recipe from Foo is featured in the Mix It Up episode during Season 1 of The Great American Recipe.
This recipe from Foo is featured in the Mix It Up episode during Season 1 of The Great American Recipe.
- Servings
- Serves 4
- Course
- Entree
Ingredients
For the Pickled cucumbers:
- ¼ cup white vinegar
- ¼ cup rice vinegar
- ½ cup water
- ¼ cup sugar
- ½ teaspoon kosher salt
- 2 English cucumbers, thinly sliced
For the Ribs:
- 1 rack St. Louis–style pork ribs
- 6 tablespoons garlic salt
- Salt and ground black pepper
- ¼ cup char siu sauce
- 1 cup water
- ½ cup apple cider vinegar
- ½ cup orange juice
- 1 (19.5-ounce) bottle barbecue sauce, such as Jack Daniel’s
- 5 tablespoons sriracha
- 3 tablespoons hot sauce, such as Frank’s RedHot
For the Elote corn:
- 5 ears white corn, husks and silk removed
- 1 (12-ounce) jar mayonnaise or Miracle Whip
- Juice of 2 limes
- 2 tablespoons sriracha
- 1 teaspoon cayenne pepper
- 1 teaspoon vegetable oil
Instructions
-
To make the pickled cucumbers, combine the white vinegar, rice vinegar, water, sugar, and salt in a bowl and stir until the sugar and salt dissolve. Add the cucumbers and stir. Cover and refrigerate for 30 minutes.
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Rub the rack of ribs all over with the garlic salt, salt, pepper, and char siu sauce. Place the ribs in a pressure cooker, add the water, apple cider vinegar, and orange juice, and cook on high pressure for 30 minutes.
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Combine the barbecue sauce, sriracha, and hot sauce in a bowl and mix well. Preheat the oven broiler on high.
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When the pressure cooker is finished, remove the ribs and slather them with barbecue sauce mixture. Place the ribs on a rimmed baking sheet and broil for 15 minutes, turning them a few times to char evenly. Cut into individual ribs.
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Shave the corn kernels off the cobs and set aside. In a bowl, combine the mayonnaise, lime juice, sriracha, and cayenne pepper. Heat the oil in a wok over high heat. Add the corn kernels and constantly stir them to cook and get a good char, about 7-10 minutes. Add the corn to the bowl and toss to coat.
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Serve the ribs with the elote corn and pickled cucumbers.
