Pork spare ribs are great served in a sticky fruit glaze with spices and ginger, and a tangy sauce on the side
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Homemade pomegranate molasses
Put 800ml pomegranate juice in a wide pan with juice 1½ lemons and 5 tbsp caster or granulated sugar. Boil down to about 175ml syrup (which should be enough for the ribs). Keep a close eye on it towards the end, as it will thicken quickly, and burns easily.