Name: Sticky pork ribs with pomegranate salsa
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 2 kg pork spare ribs; 1 L pomegranate juice; 1 brown onion, peeled & quartered; 4 cm piece ginger, sliced into 5mm thick pieces; 3 star anise; 1/4 cup chopped coriander root; 3/4 cup pomegranate molasses; 1/2 cup soft brown sugar; 1/2 cup tomato sauce; 2 tbsp red wine vinegar; 2 tbsp Worcestershire sauce; 1 tsp ground ginger; 1 tsp ground coriander; 1/2 tsp dry mustard powder; 1/2 tsp ground cumin; 1/8 tsp ground cloves; 3 spring onions, finely sliced; seeds of a large pomegranate; 1 long red chilli, finely chopped; juice of a lime; 2 tbsp finely chopped coriander

Sticky pork ribs with pomegranate salsa

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Prep Time 30

Cook Time 3

Total Time 3 30

DifficultyEasy

Servings6 people

Ingredients

2 kg pork spare ribs
1 L pomegranate juice
1 brown onion, peeled & quartered
4 cm piece ginger, sliced into 5mm thick pieces
3 star anise
1/4 cup chopped coriander root

sweet & sour sauce

3/4 cup pomegranate molasses
1/2 cup soft brown sugar
1/2 cup tomato sauce
2 tbsp red wine vinegar
2 tbsp Worcestershire sauce
1 tsp ground ginger
1 tsp ground coriander
1/2 tsp dry mustard powder
1/2 tsp ground cumin
1/8 tsp ground cloves

salsa

3 spring onions, finely sliced
seeds of a large pomegranate
1 long red chilli, finely chopped
juice of a lime
2 tbsp finely chopped coriander

Instructions

Preheat oven to 160°C (140°C fan-forced).
Place ribs in a large roasting pan, add juice, onion, ginger, star anise & coriander root.
Tightly cover with foil & bake in preheated oven for 2 & 1/2 hours or until ribs are tender.
Meanwhile, in a medium saucepan, combine all the ingredients for the sweet & sour sauce together over a medium-low heat. Bring to the boil & cook for 2 minutes. Remove from heat & allow to cool.
Remove ribs from oven, drain off cooking liquid & remove aromatics. Turn the oven off.
Pour the prepared sauce over the ribs, cover with foil & refrigerate for at least 2 hours.
An hour before serving remove ribs from refrigerator, so they come up to room temperature.
Heat oven to 220°C (200°C fan-forced).
Place ribs in oven & cook for 30 minutes, turning after 15 minutes.
For the salsa, combine all the ingredients together in a small serving bowl. Serve ribs with salsa scattered over the top.

Three ways with pomegranates:

Combine 1 cup fresh pomegranate juice with 1/2 cup caster sugar in a small saucepan over a low heat, stirring until sugar dissolves. Bring to the boil & cook for 2 minutes. Syrup is a great cordial, base for a cocktail, poured over fruit salad or served with waffles.
Add seeds of a pomegranate to a green bean, snow pea, zucchini, mint & feta salad.
Poach quinces or pears in pomegranate juice with spices like star anise, cinnamon, cloves & vanilla for a delicious alternative to red wine.