- 1.5kg rack of pork ribs
- 8 garlic cloves
- 1 brown onion, skin on, quartered
- 2 dried chipotle chillies
- 4 vine-ripened tomatoes
- 8 poblano peppers
- 2 tbsp tomato paste
- ½ cup agave syrup
- 2 corncobs
- 2 tbsp extra-virgin olive oil
- 4 yellow squash, grated
- 2 tbsp lime juice
- Finely grated queso cotija (or ricotta salatta), to serve
- Tortillas, to serve
- Pickled okra, to serve
- Place the pork ribs, garlic cloves, onion, and chipotle chillies in a large saucepan and cover with water. Place over high heat and bring to the boil, then reduce heat and cook for 30 minutes. Add the tomatoes and cook for a further 10 minutes.
- Meanwhile, place a chargrill pan over high heat. Chargrill 2 of the poblano peppers, turning occasionally, for 6 minutes, or until charred. Remove the peppers from the pan and set aside to cool slightly. Remove the skin and seeds and roughly chop.
- Remove the ribs from the braising liquid and set aside. Remove the tomatoes, chipotle chillies and garlic, place in a food processor. Remove the skin from the onion. Place in the food processor with the chopped poblanos and the tomato paste, blend until smooth.
- Pour the blended purée into a small saucepan with the agave syrup and place over medium heat. Cook for 4 minutes, or until reduced and sticky.
- Preheat the oven to 220°C (200°C fan forced). Place the ribs on large baking tray lined with baking paper. Brush the ribs with the glaze and cook for 40 minutes, brushing every 10 minutes, or until golden and sticky.
- Return the chargrill pan to a high heat. Brush the corn with the oil, place on the pan. Cook, turning, for 10 minutes or until charred. Slice the kernels off the cob. Place in a bowl with the squash and lime juice. Season with salt and mix to combine. Add the remaining poblano peppers to the chargrill and cook, turning, for 6 minutes, or until charred.
- Serve the ribs with corn, grilled poblano peppers and finely grated cheese. Serve with tortillas and pickled okra on the side.