800g pork spare ribs
sea salt flakes and freshly-ground black pepper
2 tablespoons oil
1 red onion, finely sliced
8 cloves garlic, minced
2 cups mixed vegetables (carrots, corn, black beans, peas, capsicums)
1 punnet cherry tomatoes, quartered
1 bunch oregano, chopped
1 tablespoon Mexican spice mix
Season the spare ribs generously with salt and pepper, then rub with oil.
Sear skin side-down in a large frying pan set over a low-moderate heat for 12 minutes, until beginning to crisp.
Fry on each side for 3 minutes, then set aside.
Add the onion and garlic to the pan and cook for 3 minutes, then mix in the vegetables, tomatoes, oregano and spice. Season with salt and pepper. Serve the spare ribs topped with vegetable mixture.