Tex-Mex Pork Ribs with Red Pepper and Corn Salsa

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recipe by Cormac Walsh

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Homemade pork ribs in just 30 minutes? It’s possible! This recipe uses pantry staples to create a sweet, sticky, finger-licking good barbecue sauce. Complete the meal with a crunchy corn and red pepper salsa. Feel free to add a little chopped fresh chilli if you like a spicier salsa.

recipe updated Sep 14, 2020


  • Canned corn icon
    Canned corn
    300 g (about 1 ¾ cups)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Scallion icon
    8 (about 120 g)
  • Fresh parsley icon
    Fresh parsley
    ¼ cup (about 15.6 g)
  • Ketchup icon
    3 tbsp (about 54 g)
  • Brown sugar icon
    Brown sugar
    2 tbsp (about 24.3 g)
  • Honey icon
    2 tbsp (about 42 g)
  • Worcestershire sauce icon
    Worcestershire sauce
    1 tbsp (about 17.4 g)
  • Pork ribs icon
    Pork ribs
    450 g (about 450)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Black pepper icon
    Black pepper
    1 pinch (about 0.13 g)


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Pastry brush
  • kCook icon Medium bowl
  • kCook icon Large roasting dish
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 220°C
  2. Add ketchup, brown sugar, honey and worcestershire sauce to a clean medium bowl
  3. Mix until well combined
  4. Add pork ribs to a clean large roasting dish
  5. Transfer marinade to meat
  6. Brush until coated
  7. Bake and continue - 20 min, 220°C
  8. Add canned corn, red bell pepper, scallion, fresh parsley and olive oil to a clean large mixing bowl
  9. Mix until combined
  10. Season with black pepper then set aside
  11. Cut meat into strips
  12. Serve
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