Pineapple has ‘magical’ enzymes that help to tenderise meat, in this case sweet-and-spicy pineapple and chilli marinated lamb ribs. Served with paprika sweetcorn riblets, it’s fun, messy finger food.
For the lamb ribs
- 227g tin pineapple in juice
- 1 tsp salt
- 1 tbsp white vinegar
- 6 green chillies, roughly chopped
- 4 garlic cloves, peeled
- large handful fresh coriander
- 1kg/2lb 4oz lamb ribs
- 1 tbsp vegetable oil, for roasting
For the corn riblets
- 4 large corn on the cob
- 2 tbsp vegetable oil, for roasting
- large pinch salt
- 2 tbsp paprika
Put the pineapple (including any juice), salt, vinegar, chillies, garlic and coriander in a food processor and blend until smooth. Put the lamb ribs in a dish, pour over the marinade and leave in the fridge overnight.
Remove the ribs from the marinade, reserving the marinade. Preheat the oven to 190C/180C Fan/Gas 5. Pour a little oil into a roasting tin, add the ribs and cover the tin with foil.
To make the corn riblets, use a large sharp knife to cut the cobs in half so you have eight short pieces. Holding each piece vertically, with the cut end on a chopping board, cut down through the centre. Lay the two halves on the board, flat side down, and cut lengthways into quarters. Repeat with the remaining corn. Put the strips of corn in another roasting tin, drizzle over the oil, sprinkle with the salt and paprika and massage into the corn, then cover with foil. Put both tins into the oven, with the lamb on the shelf above the corn.
Meanwhile, add a little oil to a frying pan over a low heat, pour in the reserved marinade and cook until the marinade is thick.
After 30 minutes, remove the foil from both roasting tins. Pour the thickened sauce over the lamb ribs and turn the corn riblets. Pop back into the oven for 20 minutes. Serve hot.
Pineapple and chilli marinated lamb ribs