Mexican chilli ribs with lemon & herb butter dip


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


Mexican chilli ribs

1kg Eskort Mexican Chilli Ribs


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


  • 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.


  • 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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