Five Spice Rubbed Spare Ribs with nectarine and jalapeno jam, roasted corn on the cob

Serves 4 | Prep Time 30 min. | Cook Time 3 hr.
This dish goes perfectly with our "Darwin" Proprietary Red

2 ea. Pork baby back rib racks, trimmed of excess fat
2 T. Chinese five spice
2 T. brown sugar
1 t. dried mustard
½ t. Spanish paprika
2 T. salt
4 ea. Ears of corn, cleaned of silk, husks on
1 ½ lbs. Nectarines, peeled, seeded, and diced
3 ea. Jalapenos, minced
1 c. sugar
2 T. honey
1 T. white wine vinegar
1.5 oz. packet gelatin, powder


  1. Mix together dry spices and salt and set aside.
  2. To make jam, combine nectarines, jalapeno, sugar, honey and vinegar in a medium saucepan.  Bring to  a boil and gently simmer for 20-30 minutes. Add gelatin, and combine. Transfer mixture to sterilized jars and cool.
  3. Massage dry spices onto pork and set aside at room temperature for 30 minutes.  
  4. Slowly roast pork in 300 ͦ oven for 2 hours.  Transfer to a grill and continue to cook until tender. Meat should be tender but not falling off the bone.
  5. Soak corn in cold water for 15 minutes, drain.
  6. Slowly roast corn, in the husk, over coals for 10-15 minutes until evenly cooked. Serve alongside pork and jam.

I am 21+ years old.