Crisp rack of bacon ribs, messy and delicious sweetcorn

Serves: 4
Course: Main Course
Cooking Time: 2 hrs 0 mins
  • 2 racks of bacon ribs, about 500g each
  • 2tbs Dijon mustard
  • A generous drizzle of maple syrup
  • 120g breadcrumbs
  • A drizzle of rapeseed oil
  • 4 fresh or precooked corn on the cob
  • 1tsp smoked paprika
  • 4tbs ready-cooked crispy fried onions
  • 2tbs chopped chives
  • 4tbs sour cream
  • Course sea salt and black pepper

1 Simmer the bacon racks in a large pot of water until tender. You may have to cut them in half to fit into your pot. They will take 90 minutes or so to cook.

2 Remove from the pot, drain, then brush with the mustard, drizzle with the maple syrup and dust generously with the breadcrumbs. Drizzle the rapeseed oil over the top of the breadcrumbs .

3 Preheat the oven to 200 degrees.

4 Cook the ribs for 20-25 minutes until crisp and golden.

5 Meanwhile, cook the corn in lightly salted water for 10 minutes. The ready-cooked corn just needs to be reheated for a couple of minutes.

6 Mix the smoked paprika, crispy onions, chives, salt and pepper together on a plate.

7 Drain the corn on some kitchen towel, smear with the sour cream, then roll in the coating. Serve straight away with the bacon ribs.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford