This Brazilian rib and bean salad recipe is just the kind of dish you’ll want to serve up to your friends in the garden on a sunny day. Zingy lime fuses with sweet honey and a chilli kick to make the ribs totally moreish, and the light side salad complements it perfectly.
Ingredients (serves 4)
Zest and juice of 1 lime
½tsp chilli flakes
2tbsp honey
1tbsp olive oil
28g pack coriander, chopped
750g pork spare ribs
400g can black eyed beans (240g drained and rinsed)
195g can sweetcorn, (160g drained and rinsed
4 handfuls Crispy Salad Bag (150g)
Method
Preheat the oven to 180°C, gas mark 4.
Whisk together the lime zest and juice, chilli flakes, honey, oil and half the coriander. Place the ribs in a large roasting tin and toss in half the dressing. Roast for one hour.
Just before serving, mix the beans and sweetcorn into the salad with the remaining dressing and serve with the ribs sprinkled with remaining coriander.
Recipe courtesy of makemoreofsalad.com
