Donna Hay Oct/Nov 2010
Place sugar, puree, worcestershire sauce, oil, garlic, salt and ribs in a bowl and toss well to coat. Set aside for 10 minutes.
To make the spicy lime butter, place the butter, lime zest and chilli in a bowl and mix to combine. Set aside.
Heat a chargrill pan or barbecue over medium heat and char grill or barbecue the corn for 15-20 minutes or until cooked. Add the ribs and cook for 5 minutes each side or until cooked through.
Top corn with the butter and serve with the ribs.
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 171 | ||
Calories from Fat: 99 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 26.9mg | 8 % | |
Sodium 288.7mg | 10 % | |
Potassium 239.9mg | 6 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 18.3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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