Mexican chilli ribs with lemon & herb butter dip

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These spicy, juicy ribs will make you bite off more than you can chew!

Ingredients

Mexican chilli ribs

1kg Eskort Mexican Chilli Ribs

Dip

25 ml (1C) butter, melted

125ml (½C) olive oil

6 ml (¼C) parsley, chopped

60ml (¼C) chives, chopped

1 clove garlic, chopped

4 egg yolks

juice from 1 lemon

salt and pepper, to taste

Method

  • Preheat the oven to 190°C. Line a baking sheet with foil.

Mexican Chilli Ribs

  • Place the ribs on the prepared baking sheet and bake for 15 minutes.

Dip

  • Mix the melted butter, olive oil, herbs and garlic in a measuring jug.
  • Blend the egg yolks, lemon juice, salt and pepper in a food processor on a low setting.
  • Pour the herb butter into the egg yolk mixture slowly and blend on a low setting until it is completely incorporated.
  • Slice the ribs into portions, place on a platter and serve with the dip on the side.
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