METHOD

1. Begin by soaking 200g of Manuka wood chips in water for at least 30 minutes.
2. Prepare the pork ribs by patting dry with paper towels to remove excess moisture. To make the dry rub, combine rub ingredients in a large zip lock bag and shake to mix well. Individually add the pork rib into the bag, seal and massage the rub into the meat. Repeat for all 4 rib racks and rest in fridge until ready to cook.
3. To make the BBQ sauce, add all ingredients in a bowl and mix well to combine. Make sure the brown sugar has completely dissolved. Set aside.
4. Preheat your BBQ to high heat, hood down. After 30 minutes, drain the wood chips and fill a smoker box halfway with the presoaked wood chips. Using heat resistant gloves, place the smoker box on the BBQ plate, hood down, until smoke rises from the smoker box.
5. Reduce the BBQ heat to 120ᵒC, using indirect heating. Lay the seasoned pork ribs on a rib rack and transfer over to the BBQ away from direct heat. Roast with the hood down for 2 to 3 hours, until the meat comes away easily from the bone.
6. Baste the pork ribs thickly in BBQ sauce, cook for a further 15 minutes. Once the sauce has absorbed into the meat, apply another coat of sauce and turn off the BBQ. Rest the meat with the hood down for 15 minutes.
7. For the salad, grill the corn on a medium high heat BBQ for 15 minutes, turning every 5 minutes. Remove from heat and carefully cut the kernels off with a sharp knife. Remember to cut down the cob to avoid accidents.
8. Place the potatoes in a pot of cold water, bring to the boil and cook for 20 minutes until the potatoes are tender. Drain the hot water from the pot and refill with cold water to cool the potatoes quicker.
9. Chop the potatoes into smaller chunks and place a salad bowl with corn, spring onions, tomatoes and coriander. To make the dressing, stir the lime juice through the mayo. When ready to serve, add the dressing to the potato salad and toss to coat well, sprinkle with pepitas to finish.