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Nadiya Hussain’s Pineapple and Chilli-Marinated Lamb Ribs

Pineapple and chillies provide a sweet and spicy marinade for tender lamb ribs in this recipe, served with juicy corn riblets.

From the book


Pineapple has these magical enzymes that help to break down and tenderize meats and I am down for that. I still can’t get my head around pineapple on pizza, but this recipe I can do, with sweet-and-spicy pineapple-marinated lamb ribs, cooked to perfection and served with paprika sweetcorn riblets. And if we’re getting our hands in, then we’re really getting our hands in!

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For the lamb ribs:
227g tin of pineapple in juice
1 tsp salt
1 tbsp vinegar
6 green chillies
4 cloves of garlic
a large handful of fresh coriander
1kg lamb ribs
oil, for roasting
For the sweetcorn riblets:
4 large corn on the cob
oil, for roasting
a large pinch of salt
2 tbsp paprika

Essential kit

You will need: a food processor.


Start by making the marinade. Put the pineapple, salt, vinegar, chillies, garlic and coriander in a food processor. Blend till you have a smooth paste.

Put the ribs in a dish, pour over the marinade and leave in the fridge overnight to marinate.

Take out of the fridge and remove the ribs from the marinade, saving the marinade. Preheat the oven to 200°C/fan 180°C/gas mark 6. Pour oil into a roasting dish, add the ribs and cover in foil.

To prepare the corn, cut the cobs in half so you have eight short pieces. With the flat end on a board, steady the corn and cut right the way down so it is halved. Now, lay on the flat edge and cut into quarters. Do this to all of the corn. Use a sharp knife and be very careful, as the corn can be tricky to cut.

Put the strips of corn quarters in another roasting dish, drizzle over the oil, sprinkle on salt and paprika and massage into the corn, then cover in foil. Pop both dishes into the oven with the lamb on top and corn underneath.

Meanwhile, add a little oil to a frying pan, pour in the marinade mix and cook gently till the marinade is thick.

After 30 minutes in the oven, remove the foil from both dishes. Add the thickened sauce onto the ribs and turn the corn. Pop back into the oven for 20 minutes to get some more colour on them. Now they are ready to eat. Time to get your fingers in!


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From the book: Nadiya’s Everyday Baking

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