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Chipotle Pork Ribs

with chilli and lime
0.0(0)
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Calories
: 
839 kcal
Protein
: 
52.1g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Serving amount

500 grams

Irish Pork Ribs

2 sachet(s)

Chipotle Paste

1 sachet(s)

Dried Chilli Flakes

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Mexican Style Spice Mix

1 unit(s)

Lime

2 unit(s)

Tomato

500 grams

Baby Potatoes

2 unit(s)

Scallion

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

Energy (kJ)3510 kJ
Energy (kcal)839 kcal
Fat48.9 g
of which saturates19.7 g
Carbohydrate50.9 g
of which sugars25.8 g
Dietary Fiber8.9 g
Protein52.1 g
Cholesterol7 mg
Salt6.2 g
Trans Fat0.1 g
Potassium1138.7 mg
Calcium63.5 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Cut potatoes into ½ cm rounds.
  • Add the potatoes to a lined baking tray. Toss with half the Mexican spice, salt and pepper and a drizzle of oil.
  • Roast in the middle of the oven until tender and golden-brown, 23-25 min. Flip the potatoes halfway through cooking.
Prep the Veg
2
  • Meanwhile, thinly slice the scallion.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Roughly chop the tomato.
Cook the Ribs
3
  • Remove all the packaging and pop the pork ribs into an oven dish.
  • Cover with foil and cook in the oven for 25-30 mins. IMPORTANT: Ensure the ribs are piping hot throughout.
  • Spread chipotle paste over the ribs and season with salt and pepper, to taste, then stir to combine.
Make the Salsa
4
  • Meanwhile, add scallion, tomatoes, lime zest, lime juice and ½ tbsp (per 2P) oil to a medium bowl.
  • Season with salt and pepper, then stir to combine.
5
  • When potato coins are almost done, place a pot over medium heat. 
  • Stir in ½ tbsp flour (per 2P), then add the chilli flakes, Mexican spice, creme fraiche and 50 ml water (per 2P).
  • Bring to the boil, then lower the heat and stir through the cheese until melted and the sauce starts to thicken, 1 min.
  • Season to taste with salt and pepper, then remove from the heat and cover to keep warm.
6
  • Divide chipotle pork ribs, spiced potato coins and chopped salsa between plates.
  • Divide DIY queso sauce between bowls, then serve alongside for dipping.
  • Squeeze a lime wedge over top, if desired.
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