Tex-Mex Pork Ribs with Red Pepper and Corn Salsa

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recipe by Cormac Walsh

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    1058

Homemade pork ribs in just 30 minutes? It’s possible! This recipe uses pantry staples to create a sweet, sticky, finger-licking good barbecue sauce. Complete the meal with a crunchy corn and red pepper salsa. Feel free to add a little chopped fresh chilli if you like a spicier salsa.

recipe updated 11 Aug. 2021

Ingredients

  • Canned corn icon
    Canned corn
    300 g
  • Red capsicum icon
    Red capsicum
    1
  • Spring onion icon
    Spring onion
    8
  • Fresh parsley icon
    Fresh parsley
    4 tablespoons
  • Ketchup icon
    Ketchup
    3 tablespoons
  • Brown sugar icon
    Brown sugar
    2 tablespoons
  • Honey icon
    Honey
    2 tablespoons
  • Worcestershire sauce icon
    Worcestershire sauce
    1 tablespoon
  • Pork ribs icon
    Pork ribs
    450 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Black pepper icon
    Black pepper
    1 pinch

Tools

  • kCook icon Oven
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Pastry brush
  • kCook icon Medium bowl
  • kCook icon Large roasting dish
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 220°C
  2. Add ketchup, brown sugar, honey and worcestershire sauce to a clean medium bowl
  3. Mix until well combined
  4. Add pork ribs to a clean large roasting dish
  5. Transfer marinade to meat
  6. Brush until coated
  7. Bake and continue - 20 min, 220°C
  8. Add canned corn, red capsicum, spring onion, fresh parsley and olive oil to a clean large mixing bowl
  9. Mix until combined
  10. Season with black pepper then set aside
  11. Cut meat into strips
  12. Serve
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