Fire up the barbie and grill Aussie-style

Combine all the marinade ingredients in a bowl, then place the ribs in a nonreactive dish and cover with the marinade. Refrigerate overnight.

Set up the outdoor grill for indirect-heat cooking over medium-low heat, leaving half of the fire bed free of coals. Place the ribs in a heavy roasting pan and place on the cool part of the grill. Cover the grill and cook for 1 hour 15 minutes, basting the ribs every 20 minutes with the marinade. Add more coals to the fire or turn up the burner so the grill is medium hot. Remove the ribs from the pan and place directly on the grill grate. Cook for 5 minutes on each side, or until caramelized and lightly charred.

While the ribs are cooking, place some of the marinade in a saucepan on the grill, bring to a boil and reduce by half to serve as sauce with the ribs.

Place the corn ears in cold water and soak for 10-20 minutes. Peel back (but don't remove) the husks from the cobs. Remove and discard the silk, then bring the husks back over the cob.
Set up the outdoor grill for direct-heat cooking over medium heat.

Grill the corn for 15-20 minutes, turning frequently, until the corn husks are dry and brown.

Meanwhile, combine the butter with the pepper flakes, cilantro, Tabasco and sea salt.

Peel back the husks, brush on the butter mixture liberally and cook for another minute on the grill until it blackens in places, then remove from the heat and baste on more butter. Serve with lime wedges.