Marinated ribs with tomatillo salsa recipe
Marinated ribs with tomatillo salsa, guacamole and tortilla chips This Mexican feast is full of flavour and perfect for sharing. The flanken cut ribs will need to be cut by a butcher, but seek them out as they taste so delicious. 4 beef ribs, flanken cut to 1cm/½in thickness1 bunch of coriander, stalks and leaves finely chopped4 limes, juice only2 banana shallots, chopped4 tbsp olive oil1–2 tsp ground cumin½ tsp ground coriander3 garlic cloves, chopped1 jalapeño chilli, chopped 4 beef ribs, flanken cut to 1cm/½in thickness 1 bunch of coriander, stalks and leaves finely chopped 4 limes, juice only 2 banana shallots, chopped 4 tbsp olive oil 1–2 tsp ground cumin ½ tsp ground coriander 3 garlic cloves, chopped 1 jalapeño chilli, chopped 2 corn on the cobs, husks removed4 tomatillos (or green tomatoes), finely chopped1 garlic clove, finely chopped2 tbsp finely chopped coriander2 tbsp white wine vinegarpinch sugarpinch salt 2 corn on the cobs, husks removed 4 tomatillos (or green tomatoes), finely chopped 1 garlic clove, finely chopped 2 tbsp finely chopped coriander 2 tbsp white wine vinegar pinch sugar pinch salt 1 ripe avocado, flesh chopped½ green chilli, finely chopped½ red onion, very finely choppedlime juice, to taste2 tbsp chopped coriander 1 ripe avocado, flesh chopped ½ green chilli, finely chopped ½ red onion, very finely chopped lime juice, to taste 2 tbsp chopped coriander 6 corn tortillas2 tbsp vegetable oil 6 corn tortillas 2 tbsp vegetable oil Method Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour.Meanwhile, for the salsa, place the corn onto a large griddle pan and cook until browned all over. Remove the kernels and place into a large bowl. Add the remaining ingredients with the reserved chilli and mix.For the guacamole, put all the ingredients into a pestle and mortar and pound to combine.For the tortilla chips, preheat the oven to 200C/180C Fan/Gas 6. Cut the tortillas into triangles, place on a baking tray and drizzle with the oil. Bake for 6–8 minutes.For the ribs, heat a large griddle pan over a high heat, add the ribs and cook on each side of 1–2 minutes. Warm through the left over marinade in a small saucepan over a medium heat.Place the cooked ribs, salsa, guacamole and tortilla chips onto a large serving plate. Drizzle the warm marinade over the ribs and serve. Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour. Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour. Meanwhile, for the salsa, place the corn onto a large griddle pan and cook until browned all over. Remove the kernels and place into a large bowl. Add the remaining ingredients with the reserved chilli and mix. Meanwhile, for the salsa, place the corn onto a large griddle pan and cook until browned all over. Remove the kernels and place into a large bowl. Add the remaining ingredients with the reserved chilli and mix. For the guacamole, put all the ingredients into a pestle and mortar and pound to combine. For the guacamole, put all the ingredients into a pestle and mortar and pound to combine. For the tortilla chips, preheat the oven to 200C/180C Fan/Gas 6. Cut the tortillas into triangles, place on a baking tray and drizzle with the oil. Bake for 6–8 minutes. For the tortilla chips, preheat the oven to 200C/180C Fan/Gas 6. Cut the tortillas into triangles, place on a baking tray and drizzle with the oil. Bake for 6–8 minutes. For the ribs, heat a large griddle pan over a high heat, add the ribs and cook on each side of 1–2 minutes. Warm through the left over marinade in a small saucepan over a medium heat. For the ribs, heat a large griddle pan over a high heat, add the ribs and cook on each side of 1–2 minutes. Warm through the left over marinade in a small saucepan over a medium heat. Place the cooked ribs, salsa, guacamole and tortilla chips onto a large serving plate. Drizzle the warm marinade over the ribs and serve. Place the cooked ribs, salsa, guacamole and tortilla chips onto a large serving plate. Drizzle the warm marinade over the ribs and serve.