Name: Sweet & sour ribs with pomegranate salsa
Prep time: 40 min
Cook time: 3 h 30 min
Total time: 4 h 10 min
Yield: 6
Cuisine: Chinese
Ingredients: 2kg pork spare rib; 1l carton pomegranate juice; flatbreads or rice to serve (optional); 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; 2 tsp ground cumin; 2 tsp coriander seed; 1 red onion finely chopped; seeds from 2 pomegranates or about 2 tubs pomegranate seeds; 1 red chilli finely chopped; juice 2 limes; ½ a small bunch coriander roughly chopped

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Sweet & sour ribs with pomegranate salsa

Sweet & sour ribs with pomegranate salsa

Sarah Cook

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Serves 4 - 6

Easy

Prep: 40 mins

Cook: 2 hrs - 3 hrs and 30 mins

Plus marinating and standing

A star rating of 4.2 out of 5.5 ratingsRate

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Pork spare ribs are great served in a sticky fruit glaze with spices and ginger, and a tangy sauce on the side

Freezable (Freeze ribs only)

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Alternatives

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Showing items 1 to 3 of 3

Fried rice with egg & ginger

A star rating of 4.4 out of 5.26 ratings

Seeded flatbreads

A star rating of 4.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

2kg pork spare rib
1l carton pomegranate juice
flatbreads or rice

to serve (optional)

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
2 tsp ground cumin
2 tsp coriander seed

For the salsa

1 red onion

finely chopped
seeds from 2 pomegranates

or about 2 tubs pomegranate seeds
1 red chilli

finely chopped
juice 2 limes
½ a small bunch coriander

roughly chopped

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Nutrition: per serving (4)

kcal656
fat25g
saturates9g
carbs58g
sugars58g
fibre1g
protein38g
salt1.6g

Method

step 1

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.
step 2

Put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. Set aside.
step 3

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.
step 4

To make the salsa, mix together all the ingredients and chill until ready to serve.
step 5

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, February 2013

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A star rating of 4.2 out of 5.5 ratings

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