Pork spare ribs are great served in a sticky fruit glaze with spices and ginger, and a tangy sauce on the side
Ingredients
- 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
Method
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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.
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Put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. Set aside.
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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.
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To make the salsa, mix together all the ingredients and chill until ready to serve.
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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.