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Mexican-style chilli ribs

Ingredients

  1. Step 1 1 ½kg pork spare rib - the meatier the better (3 per person)
  2. Step 2 1 tbsp ground cumin
  3. Step 3 1 tsp hot smoked paprika
  4. Step 4 1 tbsp ground coriander
  5. Step 5 2 tsp dried oregano , or 2 tbsp fresh leaves, chopped
  6. Step 6 1 heaped tbsp dark soft brown sugar
  7. Step 7 1 lime , zested then cut into wedges, to serve
  8. Step 8 1 tbsp olive oil
  9. Step 9 2 fat garlic cloves , crushed
  10. Step 10 2 tbsp tomato purée
  11. Step 11 3 tbsp dark soft brown sugar
  12. Step 12 2 tbsp red wine vinegar
  13. Step 13 2 tsp chipotle paste
  14. Step 14 juice 1 lime
Mexican-style chilli ribs
Calories: 414 Carbohydrate: 23 g Protein: 44 g Fat: 17 g
Cook time: 150 minutes Prep time: 15 minutes Total time: 165 minutes Servings: 4

TAGS

Main course Mexican 4 serving 600 kcal or less Al fresco dining Barbeque BBQ Cheap cut Jane Hornby Main Marinade Over an hour Pork rib

Directions

  1. Step 1 Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
  2. Step 2 To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
  3. Step 3 Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
  4. Step 4 For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).