Tex-Mex Pork Ribs with Sweetcorn and Red Pepper Salsa

cook 30 mins
  • 3 tablespoons tomato ketchup
  • 2 tablespoons soft brown sugar
  • 2 tablespoons clear honey
  • 1 tablespoon Worcestershire sauce
  • 450 g (14 1/2 oz) rack of mini pork ribs
  • 300 g (10 oz) canned sweetcorn, drained
  • 1 red pepper, cored, deseeded and thinly sliced
  • 1 bunch of spring onions, finely chopped
  • 4 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • pepper
  • Mix together the ketchup, sugar, honey and Worcestershire sauce in a small bowl, then brush all over the ribs. Place the ribs in a large baking dish and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes until golden and cooked through.
  • Meanwhile, make the salsa. Mix together all the ingredients in a bowl and season well with pepper.
  • Cut the pork into separate ribs and serve with the sweetcorn salsa.
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