Mexican Chilli Ribs with Lemon & Herb Butter Dip

Prep Time


Cook Time


Total Time





  • 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.


  • 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.


Slice the ribs into portions, place on a platter and serve with lemon & herb butter dip on the side.