St-Louis-style rib and grilled vegetable salad bowls

Ingredients

• ½ St. Louis-style Quebec pork ribs, hot and cut into individual ribs
• 3 corn cobs, shucked
• 2 bell peppers of different colours, seeded and cut into 4–6 pieces each
• 1 red onion, cut into 8 wedges
• 2 tbsp. 30 ml olive oil, more for cooking
• 2 tbsp. 30 ml lime juice
• 1 tsp. 5 ml Quebec honey
• 1 tsp. 5 ml dried oregano
• ½ tsp. 2.5 ml garlic powder
• 2 green onions, thinly sliced
• 1 jalapeño pepper, seeded and cut into half moons
• 4 cups 1 L cooked rice, hot
• 1 avocado, sliced and drizzled with lime juice
• Barbecue sauce (type Pat BBQ-brand original BBQ sauce, or other store-bought sauce), to taste
• Store-bought fried onions, to taste (optional)
• Black and white sesame seeds, to taste
• Fresh herbs, to taste (oregano, cilantro, etc.)
• Lime wedges