Chipotle, lime and jalapeno ribs

This is one of my favourite recipes in the book, due to my current adoration of anything containing chipotle! These are sticky and sweet and spicy and sour  –  a great option to cook up on a weekend and serve with cold beers.

Method

1. Preheat the oven to 180°C fan-forced.
2. Bring a large saucepan of water to a boil, then add the ribs and simmer for 30 minutes, skimming off any fat from the surface from time to time.
3. Whisk together the chipotle sauce, agave nectar, lime zest and juice, chilli and a good pinch of salt in a bowl until combined. 
4. Place the ribs in a baking dish, cover with the sauce and roast for 15 minutes. Reduce the oven temperature to 150°C fan-forced and roast for a further 1–1¼ hours, basting well every 15 minutes, or until the sauce is thick, glossy and caramelised. 
5. Serve hot with lime wedges to the side and coriander scattered on top.