Sticky ribs with corn salad


Sticky ribs with corn salad
Kids will just love the sweet, sticky crunchiness of this quick meal that’s also simple to shop


Takes 30 minutes • Serves 4
– 12 small or 8 large pork ribs
– 150ml/¼ pint barbecue sauce
– 340g can sweetcorn, drained and rinsed
– ½ cucumber, diced
– 1 red chilli, seeded and finely chopped
– ½ red onion, chopped

– 1 lime, half juiced, half cut into wedges, to serve


Step 1: 
Heat the grill. In a large pan of water, simmer the ribs for 15 minutes. Drain and pat dry. In a large roasting tin, toss the ribs with the barbecue sauce, then grill for 8–10 minutes, turning halfway, until the ribs are sticky.

Step 2: 
Mix the corn, cucumber, chilli, onion and lime juice in a large bowl with some seasoning.

Step 3: 
Just before serving, shake the tin so the ribs are evenly coated in sauce. Divide the ribs among four plates and serve with the corn salad and lime wedges.

Food: Sticky ribs with corn salad

• Per serving 449 kcalories, protein 34g, carbohydrate 30g, fat 22g, saturated fat 8g, fibre 2g, sugar 18g, salt 1.22g

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