Sriracha salted caramel ribs

1. For the caramel, add the sugar and water to a clean, large pot and swirl the pot to mix the sugar and water.
2. Bring the mixture to a fast simmer on a hot stove. Do not stir as this causes crystallisation.
3. Cook for 8 – 10 minutes, not stirring, until the mixture is a golden colour and remove from the heat. The mixture will darken to a golden brown.
4. Carefully add cream, a little at a time, stirring continuously. The mixture will bubble.
5. Place the mixture back on the stove to cook for 1 – 2 minutes, stirring with a wooden spoon until smooth.
6. Remove from heat and stir in the butter a little at a time. Leave to cool.
7. When slightly cooled, add the Sriracha sauce and salt.
8. For the corn, hold the cobs vertically with one end in a bowl and cut the kernels off with a sharp knife.
9. Melt 3 tablespoons of butter in a large frying pan over a medium heat.
10. Add the corn kernels, 1 tablespoon of lime juice and season. Reduce the heat to low and cook for about15 minutes until the excess liquid has evaporated.
11. Stir in 1 cup of cream and the lime zest, and cook for about 5 minutes until the cream has been absorbed.
12. Add the chives and season.
13. For the ribs, preheat the grill, remove the ribs from the marinade and brush with the Sriracha caramel sauce.
14. Place the ribs on an oven rack in a roasting pan 15 cm under the grill element.
15. Grill for 10 – 15 minutes, turning and basting often with the caramel sauce until browned.
16. Cut the rack into individual ribs and serve with the creamed corn.

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