Adrian combines the flavours of the Deep South and Mexico.
To make the marinade, combine all the ingredients in a food processor and pulse to form a paste.
Arrange the ribs in a large shallow container. Pour on the marinade and use your hands to toss well so the ribs are evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator for up to 48 hours, but at least overnight.
Preheat the oven to 160C. Transfer the ribs to a large roasting tin and cover with aluminum foil. Bake for 2 ½ to 3 ½ hours or until ribs are tender and falling off the bone.
For the hot sauce, heat the oil in a saucepan over a medium flame. Cook the onion with a pinch of salt for 5 minutes or until soft. Meanwhile in a food processor place red pepper, garlic, tomato, carrot and chillies. Blend until smooth. Transfer the mixture to the pan with the onions. Add sugar, vinegar, lime juice and season to taste. Reduce heat and simmer for 30 minutes.
When almost ready to serve, make salsa. To do this, in a medium mixing bowl, combine corn, tomato, red onion, avocado, coriander, chives, lime juice. Season to taste.
Serve ribs wrapped in a warm tortilla with salsa and a dash of hot sauce.
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