- 2kg pork spare rib
- 1l carton pomegranate juice
- flatbreads or rice, to serve (optional)
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
For the sauce
- 10 tbsp pomegranate molasses (shop bought or see our recipe, below)
- 8 tbsp soft brown sugar
- 8 tbsp tomato ketchup
- 2 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tsp ground cumin
- 2 tsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
For the salsa
- 1 red onion, finely chopped
- seeds from 2 pomegranates, or about 2 tubs pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- 1 red chilli, finely chopped
- juice 2 limes
The same shape, but smaller than…
- ½ a small bunch coriander, roughly chopped
Heat oven to 160C/140C fan/gas 3. Snugly fit the ribs into a roasting tin. Pour over the pomegranate juice and enough water (if needed) to cover the ribs, then cover tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender, but not falling apart.
Put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. Set aside.
When the ribs are done, tip away the liquid and coat all over with the sticky sauce. Cover and marinate in the fridge for at least 1 hr, or better still up to 24 hrs. Can be frozen at this stage.
To make the salsa, mix together all the ingredients and chill until ready to serve.
About 30 mins before baking, take the ribs out of the fridge to come to room temperature. Heat oven to 220C/200C fan/gas 7. Bake for 20-30 mins, turning occasionally and basting often with the sauce, until sticky, hot and crisping on the outside. Serve with the salsa and flatbreads or rice, if you like.
Homemade pomegranate molassesPut 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.