Mexican-style chilli ribs
Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue
Smoky corn & avocado salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 large sweetcorncobs
- 1 large red pepper
- 1 large orange pepper
- bunch spring onionfinely sliced
- 3 tomatoesdeseeded and chopped small
- 1 ripe avocadocut into small cubes
- juice 1 lime
- small bunch coriander
Nutrition: per serving
- kcal181
- fat9glow
- saturates2g
- carbs19g
- sugars9g
- fibre7g
- protein5g
- salt0.1g
Method
step 1
Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 mins. Cool under running water and pat dry.
step 2
Barbecue the peppers for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 mins, turning regularly, until tender and blackened here and there.
step 3
Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning. Tear in the coriander just before digging in.
