Name: Sticky ribs with corn salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Southern & Soul
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

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Sticky ribs with corn salad

Sticky ribs with corn salad

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 3.3 out of 5.4 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal449
fat22g
saturates8g
carbs30g
sugars18g
fibre0g
protein34g
salt1.22g

low

Method

step 1

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.
step 2

Mix the remaining ingredients in a large bowl with some seasoning.
step 3

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2009

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A star rating of 3.3 out of 5.4 ratings

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