Sticky ribs with corn salad

Contains pork – recipe is for non-Muslims only
Create a colourful feast to get stuck into, using just a few ingredients

Prep:5 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 449
fat 22g
saturates 8g
carbs 30g
sugars 18g
fibre 0g
protein 34g
salt 1.22g

Ingredients

12 small or 8 larger pork ribs
150ml barbecue sauce (we used Levi Root' Reggae Reggae sauce)
340g can sweetcorn, drained
½ cucumber, diced
1 red chilli, deseeded and finely chopped
½ red onion, chopped
juice ½ lime

Tip

Finish off your cucumber
Healthy houmous with dippers: Slice cucumber and carrots into sticks, then pack into lunchboxes with Baby Gem lettuce leaves. Make instant houmous by whizzing a 400g can drained chickpeas with 100ml natural yogurt, 2 tsp cumin and a good squeeze lemon juice, then stir in 4 finely sliced spring onions.Zingy cucumber salad
Shave ½ cucumber into ribbons with a veg peeler. Whisk the juice 1 lime with 1 tsp sugar, 1 tsp grated fresh root ginger and a finely diced chilli, then stir into the cucumber with a couple of handfuls beansprouts.Creamy cheese scoops
Halve the cucumber lengthwise, scoop out the seeds, then cut into short lengths. Mix some soft cheese with chopped herbs such as chives, parsley, dill and coriander, then spoon into the cucumber hollows.

Method

Heat the grill. In a large pan of water, simmer the ribs for 15 mins. Drain and pat dry. In a large roasting tin, toss ribs with the sauce, then grill for 8-10 mins, turning halfway, until the ribs are sticky.
Mix the remaining ingredients in a large bowl with some seasoning.
Just before serving, shake the tin so the ribs are evenly coated in sauce, then serve a couple of ribs per person with the salad and lime wedges.