Fajita Ribs

Fajita ribs. The best ribs.

Done in 4 hours

Dish by Hugh Woodward

Ingredients

For the ribs & peppers:

2kgbaby back ribs

1 sachetfajita seasoning

2 tbspolive oil

3mixed peppers, sliced

1red onion, sliced

1limes, juiced

Other bits:

16flour tortillas

to tasteguacamole

to tastesour cream

to tastesalsa

to tastegrated red leicester

to tastecoriander

Succulent rib meat imbued with the fragrant cumin-rich spices of fajitas. Partnered with the old gang of roasted peppers, cheese, salsa and guac. Cheers.

Method

Preheat the oven to 150°C. In a large bowl, season the ribs liberally with fajita seasoning and rub with the oil. Place them in a large oven tray and seal with tin foil, then bake until they are completely tender and falling off the bone.

Remove the ribs from the oven and from the tray. Crank the oven temperature up to 200°C and place the sliced vegetables in the tray amongst the rib juices. Pop the ribs back on top and roast without the foil until they've got some good colour and are nice and crispy.

Shred the meat from the bones and discard the bones. Squeeze over the lime juice. Toss the meat through the peppers and set aside somewhere warm.

Toast the tortillas in a pan or on a naked flame and assemble - fajita ribs, various sauces and grated cheese. Enjoy!

What do you think of the recipe?

save recipe

Hugh Woodward

follow

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.