Slice the ribs into portions, place on a platter and serve with lemon & herb butter dip on the side.
Mexican Chilli Ribs with Lemon & Herb Butter Dip
Ingredients
- Mexican Chilli Rib
- 1 kg Eskort Mexican Chilli Ribs
- Lemon & Herb Butter Dip
- 250 ml (1 C) butter, melted
- 125 ml (½ C) olive oil
- 60 ml (¼ C) parsley, chopped
- 60 ml (¼ C) chives, chopped
- 1 clove garlic, chopped
- 4 egg yolks
- Salt and pepper, to taste
- Juice from 1 lemon
- Allergens
- This recipe contains dairy (lactose).
- Substitutions
- Butter (lactose): Use ghee (clarified butter) or coconut oil.
Method
- Mexican Chilli Ribs
- Preheat the oven to 190°C.
- Place the ribs on a baking tray and bake for 15 minutes.
- Lemon & Herb Butter Dip
- Mix the herbs, melted butter and olive oil together in a measuring jug.
- Place the egg yolks, lemon juice, salt and pepper into a food processor and start to blend on a low setting.
- Pour the herb butter into the egg yolk mixture slowly and gradually until it is completely incorporated.
Serve
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