Marinated ribs with tomatillo salsa, guacamole and tortilla chips

This Mexican feast is full of flavour and perfect for sharing. The flanken cut ribs will need to be cut by a butcher, but seek them out as they taste so delicious.

Ingredients

For the ribs

• 4 beef ribs, flanken cut to 1cm/½in thickness
• 1 bunch of coriander, stalks and leaves finely chopped
• 4 limes, juice only
• 2 banana shallots, chopped
• 4 tbsp olive oil
• 1–2 tsp ground cumin
• ½ tsp ground coriander
• 3 garlic cloves, chopped
• 1 jalapeño chilli, chopped

For the salsa

• 2 corn on the cobs, husks removed
• 4 tomatillos (or green tomatoes), finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp finely chopped coriander
• 2 tbsp white wine vinegar
• pinch sugar
• pinch salt

For the guacamole

• 1 ripe avocado, flesh chopped
• ½ green chilli, finely chopped
• ½ red onion, very finely chopped
• lime juice, to taste
• 2 tbsp chopped coriander

For the homemade tortilla chips

• 6 corn tortillas
• 2 tbsp vegetable oil

Method

1. Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour.

2. Meanwhile, for the salsa, place the corn onto a large griddle pan and cook until browned all over. Remove the kernels and place into a large bowl. Add the remaining ingredients with the reserved chilli and mix.

3. For the guacamole, put all the ingredients into a pestle and mortar and pound to combine.

4. For the tortilla chips, preheat the oven to 200C/180C Fan/Gas 6. Cut the tortillas into triangles, place on a baking tray and drizzle with the oil. Bake for 6–8 minutes.

5. For the ribs, heat a large griddle pan over a high heat, add the ribs and cook on each side of 1–2 minutes. Warm through the left over marinade in a small saucepan over a medium heat.

6. Place the cooked ribs, salsa, guacamole and tortilla chips onto a large serving plate. Drizzle the warm marinade over the ribs and serve.

Marinated ribs with tomatillo salsa, guacamole and tortilla chips