Baby Back Ribs with Chipotle BBQ Sauce and Steam Roasted Corn on the Cob

2 tsp (10 ml) ground cumin

1 tsp (5 ml) ground coriander

1 tsp (5 ml) mild smoked paprika

1 tsp (5 ml) chili powder

1 tsp (5 ml) brown sugar

1 tsp (5 ml) salt

¾ tsp (3 ml) freshly ground pepper

½ tsp (2 ml) garlic powder

½ tsp (2 ml) onion powder

¼ tsp (1 ml) cayenne powder

2 full racks baby back pork ribs, silver skin removed

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) olive oil

1 small yellow onion, diced

2 whole cloves garlic, minced

1 tbsp (15 ml) tomato paste

1 cup (125 ml) chicken broth

2 tbsp (30 ml) canned chipotle chili in adobo sauce, chopped

2 tbsp (30 ml) apple cider vinegar

1 tbsp (15 ml) honey

1 tbsp (15 ml) Worcestershire sauce

4 cobs corn, husked

2 tbsp (30 ml) unsalted butter, at room temperature

½ tsp (2 ml) kosher salt

½ tsp (2 ml) freshly ground pepper

Pinch dried red chili flakes

Using the left control knob, set the oven to the Convection + 80% Humidity mode. Using the right control knob, set the oven to preheat to 300°F. Combine all the seasonings in a small bowl and set aside 2 tsp to add to the BBQ sauce. Brush both sides of each rack of ribs with the olive oil and rub the remaining seasoning mixture into both sides. Place in the Unperforated Cooking Container and slide onto the middle rails of the oven.

Set the cooking timer for 1 hour 30 minutes. At this point the meat should be very tender and pull away easily from the bone. If not, continue cooking for another 15 - 20 minutes. Remove the ribs from the oven and cover loosely with foil to keep the ribs warm while roasting the corn.

Add the olive oil to a medium saucepan set over medium heat and heat for a minute. Add onion, garlic and reserved seasoning and cook for 2 to 3 minutes until the onion softens. Add tomato paste and cook for 1 minute. Add tomato puree, chicken broth and chipotle chilies. Bring to a boil, reduce heat to medium-low and simmer for 6 to 8 minutes. Add vinegar, honey and Worcestershire sauce. Cool then transfer to a blender or blend with an immersion blender until smooth. Set aside to brush ribs for the finishing.

When the ribs come out of the oven, use the right control knob to increase the temperature to 375°F and slide the Wire Rack onto the bottom rails. Place the corn on a rimmed baking sheet, spread the butter evenly on each corn cob and add the seasoning. Slide the baking sheet onto the Wire Rack and set the cooking timer for 12 minutes.