Mexican-style chilli ribs

Mexican-style chilli ribs

Mexican-style chilli ribs

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

  • plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • Calories 414
  • Carbohydrates 23
  • Saturated Fat 5
  • Sugar 21
  • Protein 44
  • Fat 17
  • Fiber 1
  • Salt 1

Ingredients

  • 1½ kg pork spare ribs - 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

Method

  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. 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. 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. 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).