Bourbon Glazed Spare Ribs with Smoked Corn Salad

Ingredients

• 2 tsp Maple Syrup for salad
• 4 tbsp Maple Syrup for glaze
• 100 ml Rice Vinegar
• 3 tbsp Tomato Ketchup
• 1.5 tbsp Rice Vinegar for glaze
• 1.5 tbsp Lemon Juice
• 1.5 l Chicken Stock
• 100 ml Shaoxing Rice Wine
• 3 tbsp Lime Juice
• 350 ml Bourbon
• 1 kg Pork Baby Back Ribs cut into 12 equal small racks
• 80 g Coarse Sea Salt for rubbing
• 6 clove Garlic crushed
• 8 piece Star Anise whole
• 1 piece Cinnamon Stick
• 1 tsp Black Peppercorns whole
• 15 sprig Lemon Thyme
• 20 g Coriander Leaves
• 20 g Mint Leaves
• 2 tsp Parsley
• 2 piece Szechuan Peppercorns
• 2 clove Dried Red Chilli
• 4 tbsp Olive Oil
• 2 tbsp Sesame Oil
• 4 cm Ginger peeled and cut into small strips
• 1 piece Onion roughly chopped
• 4 piece Corn Cobs large with husks
• 1 piece Green Chilli seeds removed and thinly sliced
• 4 piece Spring Onion thinly sliced
• 3 piece Banana Shallots peeled and thinly sliced