Tamarind Treacle & Rum-Glazed Ribs - Ainsley Harriott

Ingredients

• 6 tbsp black treacle
• 5 tbsp tamarind paste
• 250ml dark rum
• 4 large garlic cloves, crushed
• 2 red chillies, finely chopped
• 1 tsp chilli powder
• 1 tsp black mustard seeds
• 2 tsp black pepper
• 2 tsp sea salt
• 2 x 650–700g baby back pork rib racks
• For the Spiced Buttered Corn-on-the-Cob
• 150g butter, softened
• 2 tsp smoked paprika
• 1 tsp ground allspice
• 1 tsp chilli flakes
• 2 garlic cloves, crushed
• 1 tsp salt
• 1 tsp black pepper
• 4 corn cobs, in their husks