These delicious Brazilian ribs can be cooked in the oven and then finished on the barbecue

  • Easy


  • Zest and juice of 1 lime
  • ½ tsp chilli flakes
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 28g pack coriander, chopped
  • 750g pork spare ribs
  • 400g can black eyed beans (240g drained and rinsed)
  • 195g can sweetcorn (160g drained and rinsed)
  • 4 handfuls crispy salad leaves (150g)


To make these Brazilian ribs: Preheat the oven to 180oC, gas mark 4.

Whisk together the lime zest and juice, chilli flakes, honey, oil and half the coriander. Place the ribs in a large roasting tin and toss in half the dressing. Roast for 1 hour. With this amazing weather you can then finish them off on the barbecue for ten minutes to give that tasty charcoal cooked flavour

Just before serving, mix the beans and sweetcorn into the salad with the remaining dressing and serve with the ribs sprinkled with remaining coriander.

Cook Tips

Try using kidney beans instead of black eyed beans

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