Sticky pork ribs with sweetcorn pudding and collard greens

Andi Oliver cooks a bona fide southern American dish that's packed with comforting flavours and textures
Sticky pork ribs with sweetcorn pudding and collard greens
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium


For the sticky ribs

  • 500 ml beef stock
  • 70 g mustard seeds, ground
  • 1 bay leaf
  • 80 ml soy sauce
  • 1 red chilli
  • 2-3 coriander stalks
  • 250 ml cola
  • 2 kg pork ribs
  • 2 tbsp Worcestershire sauce
  • 100 g molasses
  • 2 tbsp brown sugar or honey
  • splash balsamic vinegar
  • 75 ml bourbon whiskey

For the sweetcorn pudding

  • 500 g sweetcorn
  • 180 g sugar
  • 1 tsp salt
  • 2 eggs
  • 500 ml double cream
  • 3 tbsp melted butter
  • 1/2 tsp grated nutmeg
  • cress, for garnish

For the collard greens

  • 1 kg collard greens, such as spring greens, beet tops, mustard greens
  • 2 tsp finely chopped garlic
  • 1 tsp finely chopped green birds eye chillies
  • 1 tsp finely chopped fresh ginger
  • 300 g onions, finely chopped
  • 6-8 thick rashers bacon
  • 500 ml vegetable stock or chicken stock
  • 2 tsp cider vinegar
  • 2 tsp salt
  • 1 tsp black pepper
  • dried red chilli flakes


1. For the sticky ribs: place the beef stock, mustard seeds, bay leaf, soy sauce, chilli, coriander stalks and cola into a large, deep pan and bring to the boil. Reduce to a simmer and gently poach the pork ribs in the liquid for 1 hour and 30 minutes, or until tender. Remove the ribs from the pan and set aside to cool.

2. Preheat the oven to 180C/160C fan/gas 4.

3. Combine the Worcestershire sauce, molasses, brown sugar or honey, bourbon and a few splashed of the poaching liquid in a pan and simmer until the mixture becomes a thick glaze.

4. Lay the ribs on a baking tray and brush with the reduced glaze. Bake for 15 minutes, or until the ribs are caramelised around the edges and bubbling.

5. For the sweetcorn pudding: combine the sweetcorn, sugar and salt in a large mixing bowl. In another bowl, whisk together the eggs and double cream until smooth and well combined. Mix this into the corn along with the melted butter until well combined.

6. Pour the sweetcorn mixture into a cake tin, sprinkle with nutmeg and bake for 35-40 minutes, or until golden-brown and set. Test to see if the pudding is cooked by inserting a skewer into the middle; it should come out clean. Just before serving, sprinkle over the cress.

7. For the collard greens: cut out any thick stalks and thick veins from the greens. Roll the leaves up and slice into ½ inch strips.

8. Heat a large frying pan over a medium heat, then add the garlic, onions, chilli and ginger and fry for 1-2 minutes, or until softened. Add the bacon and fry for 3-4 minutes, or until the bacon is golden-brown and crisp.

9. Add the greens to the pan and fry for about one minute, then add half of the stock and the cider vinegar. Cover the pan with a lid and simmer over a medium-low heat for about 20 minutes, or until the greens are tender, adding more stock if it becomes too dry. Season with the salt, pepper and crushed chilli flakes.

10. To serve, place a few ribs on each plate and spoon some sweetcorn pudding alongside. Arrange the collard greens next to the pudding and ribs and serve.

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