Tennessee-style pork ribs with chipotle corn

Description

1. Preheat a barbecue hotplate to 160°C. Rub seasoning mix over ribs. Place ribs and 1/2 cup water in a roasting tray. Cover tightly, then place tray on barbecue hotplate. Cook, covered, for 1 hour and 30 minutes or until very tender. Rest for 5 minutes.
2. Meanwhile, pull corn husks down to expose kernels. Tie husks to secure. Place corn in a large saucepan. Cover with water and stand for 30 minutes (this prevents husks from scorching during cooking). Drain.
3. Combine tomato sauce, sugar, vinegar, Worcestershire sauce and mustard in a small saucepan. Cook, stirring, over low heat for 4–5 minutes or until sugar dissolves. Combine butter and chipotle seasoning in a small bowl.
4. Increase barbecue temperature and preheat grill to medium-high heat. Add corn to grill and cook, turning occasionally, for 6–7 minutes or until browned and tender. Reduce barbecue temperature to medium heat. Add ribs to grill and cook, brushing occasionally with tomato-sauce mixture, for 5 minutes or until browned and sticky.
5. Drizzle any remaining tomato-sauce mixture on ribs. Top corn with butter mixture, then sprinkle with parmesan and chives. Serve.