Mexican Ribs

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Mexican Ribs

Mexican Ribs

Ingredients
Method

Ingredients

Method

4 beef ribs, flanken cut to 1cm
1 bunch of coriander, chopped
4 limes, juice only
4 tbsp olive oil
2 tsp ground cumin
1⁄2 tsp ground coriander
3 chopped garlic cloves
1 jalapeno, chopped
Salsa, guacamole, and tortilla to serve

Add the ribs to a large tray, and smother with all of the other ingredients. Leave to marinade for at least an hour.
Heat up a griddle pan, and cook the ribs for a couple of minutes on each side, or to your liking. Reserve any leftover marinade, and heat in a small saucepan to use as a drizzling sauce. Serve the ribs alongside your chips and dips, and share with friends.

1 hour

4 serving

This recipe pairs perfectly with the Toorak Road Petit Verdot 2019 from Riverina, Australia.

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