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.