1.5 kg Baby Back Ribs or Spareribs
3 x chipotle chiles in adobo sauce, chopped
3 x ancho chillies, soaked for at least 20 minutes and then chopped
3 x garlic cloves, crushed
½ bunch coriander, roughly chopped
3 spring onions, green parts only, chopped
¼ cup honey
¼ cup apple cider vinegar
2 tbsp Worcestershire sauce
1 tsp freshly ground black pepper
1 tsp toasted ground cumin
¼ cup tequila
2 cups red capsicum puree
2 cobs of corn, grilled, kernels shaved off
2 blush tomatoes, diced
2 red capsicums, diced
1 cucumber, diced
1 red onion, diced
Juice of 2 limes
1 bunch coriander, chopped
1 whole avocado, diced
Extra virgin olive oil
Tortillas, to serve
Preheat the oven to 160°C.
Place the ribs in a baking tray, season with salt and pepper and drizzle over olive oil.
Mix the marinade ingredients together in a large bowl and then pour it over the ribs, ensuring they’re well covered.
Roast ribs for 1 ½ – 2 hours.
In a mixing bowl combine the salsa ingredients.
Serve the ribs on top of tortillas with the corn salsa.