Sticky ribs with corn salad
Serves 4
Easy
Prep:
Cook:
Create a colourful feast to get stuck into, using just a few ingredients
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Showing items 1 to 3 of 6
- 12 small or 8 larger porkribs
- 150ml barbecue sauce(we used Levi Root' Reggae Reggae sauce)
- 340g can sweetcorndrained
- ½ cucumberdiced
- 1 red chillideseeded and finely chopped
- ½ red onionchopped
- juice ½ lime
Nutrition: per serving
- kcal449
- fat22g
- saturates8g
- carbs30g
- sugars18g
- fibre0g
- protein34g
- salt1.22glow
Method
step 1
Heat the grill. In a large pan of water, simmer the ribs for 15 mins. Drain and pat dry. In a large roasting tin, toss ribs with the sauce, then grill for 8-10 mins, turning halfway, until the ribs are sticky.
step 2
Mix the remaining ingredients in a large bowl with some seasoning.
step 3
Just before serving, shake the tin so the ribs are evenly coated in sauce, then serve a couple of ribs per person with the salad and lime wedges.
