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Sticky Mexican Beef Ribs

These sticky Mexican ribs are incredibly simple to make, and are a real crowd pleaser. They do need a few hours in the oven, but they are worth the wait!
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 1 packet Continental Recipe Base Chilli Con Carne
  • ¼ cup dark brown sugar
  • ½ cup tomato sauce
  • 1.5 kg beef short ribs

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

683kcal

Energy (kJ)

2853kJ

Protein (g)

30.1g

Carbohydrate incl. fibre (g)

24.9g

Carbohydrate excl. fibre (g)

24.5g

Sugar (g)

18.4g

Fibre (g)

0.5g

Fat (g)

51.5g

Saturated fat (g)

22.8g

Unsaturated fat (g)

27.2g

Monounsaturated fat (g)

24.9g

Polyunsaturated fat (g)

2.1g

Trans fat (g)

3.4g

Cholesterol (mg)

135mg

Sodium (mg)

493mg

Salt (g)

1.23g

Vitamin A (IU)

170IU

Vitamin C (mg)

2.2mg

Calcium (mg)

35mg

Iron (mg)

3.36mg

Total

2731kcal

11413kJ

120.4g

99.7g

97.8g

73.7g

1.9g

206.0g

91.2g

109.0g

99.5g

8.5g

13.5g

540mg

1973mg

4.92g

678IU

8.7mg

140mg

13.45mg


  • 1 Combine Recipe Base, brown sugar and tomato sauce. Add ribs and coat with sauce, cover and refrigerate to marinate for at least 1 hour.
  • 2 Preheat oven to 160°C line a large tray with foil and baking paper, arrange ribs on tray, cover with foil and bake for 1 ½ hours, turning halfway through.
  • 3 Uncover and cook for a further 1½ hours until tender.
  • 4 Garnish with coriander and serve with rice and char-grilled corn.