This one kind of came to me last Sunday and I immediately had to go out and buy the ingredients for it. I'm used to braising ribs in sticky barbecue sauce, so I wanted to have a go at getting more of a spice crust onto them, and it sure worked! These were spicy and crunchy on the outside and meltingly tender on the inside - so good! Served with brown rice and avocado and corn salsa for some lovely pops of sweetness against the spicy ribs!
Prep: 10 mins
Cook: 2 hours
Serves: 2
Ingredients
1kg rack pork ribs
4 tbsp olive oil
2 tbsp paprika
1 tbsp cumin
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp dried thyme
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
Salsa:
1 corn on the cob
1 ripe avocado
1 Lebanese cucumber
1 red chili
Handful coriander leaves
Juice 1/2 lime
Salt & pepper
Brown rice, to serve
Method:
Combine the spices and olive oil in a small bowl. Pour half the mix onto the ribs and coat them evenly with spice. Let them marinate for around ten minutes.
Heat the oven to 160C. Place the ribs into a shallow roasting dish, in one layer, and cover with foil. Place in the oven for 1.5 hours.
Remove the foil and baste the ribs with the remaining spice mix. Return to the oven for 30 minutes. (You could blast them with the grill at the end just to get a good crust, if you like.)
Meanwhile, place a bbq grill pan on high heat. Grill the corn dry, on all sides, until the kernels are starting to blacken and soften (use the fan! I had a very smoky house that day...)
Remove the corn to a chopping board and prop it up on its end. Run a knife down each side to remove the kernels. Halve, deseed and finely chop the chili. Dice the avocado and cucumber and place everything in a bowl with the coriander, salt and pepper. Add the juice of 1/2 a lime and mix everything together.
Serve your ribs on top of some steamed rice (I'm all about brown at the moment but white would be fine!) with a good helping of salsa on the side!
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