Sticky ribs with corn salad
Sticky ribs with corn salad
Create a colourful feast to get stuck into, using just a few ingredients
- Prep: 5 mins
Cook: 25 mins - Serves 4
- Easy
Ingredients
- 12 small or 8 larger pork ribs
- 150ml barbecue sauce (we used Levi Root' Reggae Reggae sauce)
- 340g can sweetcorn, drained
- ½ cucumber, diced
- 1 red chilli, deseeded and finely chopped
- ½ red onion, chopped
- juice ½ lime
Finish off your cucumber
Healthy houmous with dippers: Slice
cucumber and carrots into sticks, then
pack into lunchboxes with Baby Gem
lettuce leaves. Make instant houmous by
whizzing a 400g can drained chickpeas
with 100ml natural yogurt, 2 tsp cumin
and a good squeeze lemon juice, then stir
in 4 finely sliced spring onions.
Zingy cucumber salad
Shave ½
cucumber into ribbons with a veg peeler.
Whisk the juice 1 lime with 1 tsp sugar,
1 tsp grated fresh root ginger and a finely
diced chilli, then stir into the cucumber
with a couple of handfuls beansprouts.
Creamy cheese scoops
Halve the
cucumber lengthwise, scoop out the seeds,
then cut into short lengths. Mix some soft
cheese with chopped herbs such as
chives, parsley, dill and coriander, then
spoon into the cucumber hollows.
Method
-
Heat the grill. In a large pan of water, simmer the ribs for 15 mins. Drain and pat dry. In a large roasting tin, toss ribs with the sauce, then grill for 8-10 mins, turning halfway, until the ribs are sticky.
-
Mix the remaining ingredients in a large bowl with some seasoning.
-
Just before serving, shake the tin so the ribs are evenly coated in sauce, then serve a couple of ribs per person with the salad and lime wedges.
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