Mexican Ribs
Mexican Ribs



  • 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

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