Rub salt over the pork ribs and set aside for 1 hour.
Rinse the salt off the ribs, pat dry, and place in a large lidded saucepan.
Add aromatics, stock, rice wine, and vinegar to the pan and simmer for 1 hour.
Remove the ribs and strain the cooking liquid, discarding the solids.
Reduce the strained liquid over high heat until only 200 ml remains.
Smoke the corn with lime thyme in a sealed pan for 5 minutes and let rest.
Shave the corn kernels off the cobs once cooled.
Simmer glaze ingredients with 100 ml of reduced stock for 25 minutes until syrupy.
Coat ribs in the glaze and cook for 7 minutes until warm and sticky.
Mix corn with dressing ingredients and herbs and serve alongside the ribs.