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.
Ingredients
For the ribs
- 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
For the salsa
- 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
For the guacamole
- 1 ripe avocado, flesh chopped
- ½ green chilli, finely chopped
- ½ red onion, very finely chopped
- lime juice, to taste
- 2 tbsp chopped coriander
For the homemade tortilla chips
- 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.