Spare ribs are a classic but this zesty version will get your taste buds tingling. The tender meat with a crunchy salad is a great combination and is ideal for enjoying alfresco.

Preparation Time: 10 minutes

Cooking Time: 1 hour

Serves: 4

What You’ll Need:

• Zest and juice of 1 lime
• ½tsp chilli flakes
• 2 tbsp honey
• 1 tbsp 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)

What To Do:

• Preheat the oven to 180^oC, 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 1 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.

Cook’s tip

Try using kidney beans instead of black eyed beans. 

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