Name: Mexican-style chilli ribs
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ½kg pork spare rib - the meatier the better (3 per person); 1 tbsp ground cumin; 1 tsp hot smoked paprika; 1 tbsp ground coriander; 2 tsp dried oregano or 2 tbsp fresh leaves, chopped; 1 heaped tbsp dark soft brown sugar; 1 lime zested then cut into wedges, to serve; 1 tbsp olive oil; 2 fat garlic cloves crushed; 2 tbsp tomato purée; 3 tbsp dark soft brown sugar; 2 tbsp red wine vinegar; 2 tsp chipotle paste; juice 1 lime

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Mexican-style chilli ribs

Mexican-style chilli ribs

Jane Hornby

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Serves 4

Easy

Prep: 15 mins

Cook: 2 hrs and 15 mins

plus marinating

A star rating of 5 out of 5.14 ratingsRate

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Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue

Easily doubled

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chunky barbecue potato slices

A star rating of 4.8 out of 5.5 ratings

Smoky corn & avocado salsa

A star rating of 4.4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

1 ½kg pork spare rib

- the meatier the better (3 per person)

For the dry rub

1 tbsp ground cumin
1 tsp hot smoked paprika
1 tbsp ground coriander
2 tsp dried oregano

or 2 tbsp fresh leaves, chopped
1 heaped tbsp dark soft brown sugar
1 lime

zested then cut into wedges, to serve

For the chipotle barbecue sauce

1 tbsp olive oil
2 fat garlic cloves

crushed
2 tbsp tomato purée
3 tbsp dark soft brown sugar
2 tbsp red wine vinegar
2 tsp chipotle paste
juice 1 lime

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Nutrition: per serving

kcal414
fat17g
saturates5g
carbs23g
sugars21g
fibre1g
protein44g
salt1g

Method

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.
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.
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.
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).

Recipe from Good Food magazine, July 2013

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A star rating of 5 out of 5.14 ratings

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