Mexican Pork Ribs with Grilled Corn Salsa
Mexican Pork Ribs with Grilled Corn Salsa
Savor this tender and juicy ribs recipe by Adrian Richardson.
  • Difficulty Level Moderate
  • Technique Roasting
  • Cooking Time 2 hours
  • Yield 6 servings
As seen on Good Chef Bad Chef
Ingredients
  • 1.5 kilograms Baby Back Ribs or Spareribs
  • Tortillas
  • Marinade:
  • ¼ cup Honey
  • 3 x Chipotle Chiles in adobo sauce, chopped and soaked
  • 3 x Ancho chillies, chopped and soaked
  • Garlic cloves, chopped
  • ½ bunch coriander
  • ½ bunch spring onion
  • ¼ cup Apple Cider Vinegar
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon freshly ground Black Pepper
  • 2 teaspoons toasted ground cumin
  • ¼ cup tequila
  • 2 cups red capsicum puree
  • Corn Salsa
  • 2 cobs of corn, grilled
  • 2 blush tomatoes
  • 2 red capsicums
  • 1 cucumber
  • 1 red onion
  • 2 limes
  • 1 bunch coriander
  • 1 whole avocado
  • Extra virgin olive oil
Method
  1. Preheat the oven to 160C
  2. Place the ribs in a baking tray, season and pepper and olive oil.
  3. Mix the marinade ingredients together and pour over the ribs.
  4. Roast ribs for 1½ hours.
  5. In a mixing bowl combine the salsa ingredients.
  6. Serve the ribs on top of tortillas with the corn salsa.

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