Mex­i­can ribs


Ready in 2½-3 hours | Serves 5-6 | DF | GF 2kg pork short ribs, cut into in­di­vid­ual ribs 3 Tbsp Mex­i­can spice mix (you can use any­thing in­clud­ing fa­jita/bur­rito spice mix) ½ tsp salt Oil, for cook­ing ¾ cup chipo­tle sauce* 2 Tbsp brown su­gar ¾ cup chicken stock* TO SERVE Pick­led jalapenos, chopped Fresh co­rian­der, chopped Lime wedges 1 Pre­heat the oven to 160°C. 2 Sea­son ribs all over with Mex­i­can spice mix and salt, rub­bing in to coat evenly.

3 Heat a good driz­zle of oil in a large non-stick fry­ing pan on medium heat. Brown meaty side of ribs in batches. Place browned ribs in a large roast­ing dish or oven tray, meaty-side down.

4 Mix chipo­tle sauce, brown su­gar and stock to­gether and pour over ribs. Tilt pan to make sure the sauce gets to the bot­tom of the ribs as well.

5 Cover with tin­foil and bake for 2-2½ hours un­til the meat is soft and just about fall­ing off the bone.

6 Re­move from oven and care­fully pour sauce from the roast­ing tray into a pot. Bring sauce to a boil and sim­mer for about 10 min­utes un­til thick and syrupy.

7 Switch oven to grill (high). Turn ribs over so they are now meaty-side up. Spread with the sauce and place back in the oven (on a mid­dle rack) for a fur­ther 10-15 min­utes un­til brown and sticky.

8 Serve scat­tered with jalapenos and co­rian­der, and fin­ish with a squeeze of fresh lime.

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