Mexican-style ribs with papaya & turtle bean rice

Name: Mexican-style ribs with papaya & turtle bean rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 535 g pack slow cooked red eye pork ribs; 1 tsp Cooks’ Ingredients Mexican Style Seasoning; ½ Perfectly Ripe Large Solo Papaya; 1 tbsp tomato ketchup; 2 tbsp clear honey; 1½ tbsp malt vinegar; 220 g pouch Ben’s Original Spicy Mexican Rice; 240 g pouch Merchant Gourmet Smoky Black Turtle Beans; 25 g pack coriander, leaves roughly chopped; 2 salad onions, thinly sliced; 1 lime

Take a shortcut to saucy tender ribs and a sustaining, simple salad. Our kind of bowl food for watching the game.

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Serves2
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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535g pack slow cooked red eye pork ribs
1 tsp Cooks’ Ingredients Mexican Style Seasoning
½ Perfectly Ripe Large Solo Papaya
1 tbsp tomato ketchup
2 tbsp clear honey
1½ tbsp malt vinegar
220g pouch Ben’s Original Spicy Mexican Rice
240g pouch Merchant Gourmet Smoky Black Turtle Beans
¼ x 25g pack coriander, leaves roughly chopped
2 salad onions, thinly sliced
1 lime

Preheat the oven to 200ºC, gas mark 6. Cook the ribs following pack instructions, sprinkling the Mexican-style seasoning over the ribs for extra spice as they roast, if you like. Finish with the sachet of sauce.
Meanwhile, peel and deseed the papaya, then cut into cubes. Heat the rice and beans according to pack instructions, then mix with most of the coriander, salad onions, and papaya, tossing with the juice of half the lime, to taste.
Cut the ribs. Divide the rice between bowls and top with the ribs, then scatter with the remaining papaya, coriander and salad onions, then serve with the remaining lime in wedges, for squeezing.