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Sticky pork ribs with pomegranate salsa

Sticky pork ribs with pomegranate salsa

SERVES
6
COOK TIME
3
PREP TIME
30
DIFFICULTY
Easy
Tags Pomegranate, Ribs
Collections Autumn, Family, Meat Poultry & Seafood

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

METHOD

  1. Preheat oven to 160°C (140°C fan-forced).
  2. Place ribs in a large roasting pan, add juice, onion, ginger, star anise & coriander root.
  3. Tightly cover with foil & bake in preheated oven for 2 & 1/2 hours or until ribs are tender.
  4. 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.
  5. Remove ribs from oven, drain off cooking liquid & remove aromatics. Turn the oven off.
  6. Pour the prepared sauce over the ribs, cover with foil & refrigerate for at least 2 hours.
  7. An hour before serving remove ribs from refrigerator, so they come up to room temperature.
  8. Heat oven to 220°C (200°C fan-forced).
  9. Place ribs in oven & cook for 30 minutes, turning after 15 minutes.
  10. 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:

  1. 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.
  2. Add seeds of a pomegranate to a green bean, snow pea, zucchini, mint & feta salad.
  3. Poach quinces or pears in pomegranate juice with spices like star anise, cinnamon, cloves & vanilla for a delicious alternative to red wine.

Print Recipe
Sticky pork ribs with pomegranate salsa
Recipe Notes
  1. Preheat oven to 160°C (140°C fan-forced).
  2. Place ribs in a large roasting pan, add juice, onion, ginger, star anise & coriander root.
  3. Tightly cover with foil & bake in preheated oven for 2 & 1/2 hours or until ribs are tender.
  4. 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.
  5. Remove ribs from oven, drain off cooking liquid & remove aromatics. Turn the oven off.
  6. Pour the prepared sauce over the ribs, cover with foil & refrigerate for at least 2 hours.
  7. An hour before serving remove ribs from refrigerator, so they come up to room temperature.
  8. Heat oven to 220°C (200°C fan-forced).
  9. Place ribs in oven & cook for 30 minutes, turning after 15 minutes.
  10. 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:

  1. 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.
  2. Add seeds of a pomegranate to a green bean, snow pea, zucchini, mint & feta salad.
  3. Poach quinces or pears in pomegranate juice with spices like star anise, cinnamon, cloves & vanilla for a delicious alternative to red wine.
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Mixed nut rice pilaf

Mixed nut rice pilaf

SERVES
6-8
COOK TIME
35
PREP TIME
30
DIFFICULTY
Easy
Tags Nuts, Pilaf
Collections Autumn

INGREDIENTS

  • 2 tbsp olive oil
  • 40 g butter
  • 1 large brown onion, peeled & finely sliced
  • 2 cloves garlic, peeled & finely chopped
  • 1/4 tsp ground cumin
  • 4 cardamom pods
  • 1/4 tsp tumeric
  • 2 cups Basmati rice, rinsed
  • pinch saffron, soaked in 2 tbsp boiling water
  • 1 tbsp mixed peel
  • 1/2 cup currants
  • 1/2 cup dried cranberries
  • 625 ml vegetable stock
  • 1/2 cup roughly chopped roasted pistachios
  • 1/2 cup roughly chopped roasted almonds
  • 1/2 cup roughly chopped walnuts
  • 1/4 cup coriander leaves, chopped
  • 1/4 cup mint leaves, chopped
  • Sea salt and freshly ground black pepper

METHOD

  1. In a large saucepan heat olive oil & butter together over a medium heat.
  2. Add onion, garlic, cumin, cardamom & turmeric, cover & cook for 10 minutes or until onion is soft.
  3. Add rice, saffron, mixed peel, currants & cranberries stirring until well combined, then add stock & bring to the boil. Reduce heat to low, cover & simmer for 15 minutes or until rice is tender & liquid is absorbed.
  4. Remove from heat, cover with a tea towel & stand for 10 minutes, or until crumble is golden.
  5. Add pistachios, almonds, walnuts, coriander, mint & season to taste.

three ways with nuts:

  1. To make almond biscuits cream 125g butter, 1/2 cup brown sugar & 1 teaspoon orange zest together until light & fluffy. Add one egg, beating to combine. Add 2 cups sifted plain our, 1 teaspoon baking powder & 1 cup slivered almonds stirring until combined. Place spoonfuls of dough on baking tray & bake in 180°C oven for 12–15 minutes.
  2. Make a pesto by combining 1 chopped clove garlic, 3 cups basil leaves, 1 cup each of cashew nuts & parmesan together in a food processor. Blitz until mixture is finely chopped. Add enough olive oil to create a smooth paste.
  3. Sprinkle mixed nuts over porridge, fruit salad & yoghurt, green salad, pancakes to add bite & texture to a dish.

Print Recipe
Mixed nut rice pilaf
Recipe Notes
  1. In a large saucepan heat olive oil & butter together over a medium heat.
  2. Add onion, garlic, cumin, cardamom & turmeric, cover & cook for 10 minutes or until onion is soft.
  3. Add rice, saffron, mixed peel, currants & cranberries stirring until well combined, then add stock & bring to the boil. Reduce heat to low, cover & simmer for 15 minutes or until rice is tender & liquid is absorbed.
  4. Remove from heat, cover with a tea towel & stand for 10 minutes, or until crumble is golden.
  5. Add pistachios, almonds, walnuts, coriander, mint & season to taste.

three ways with nuts:

  1. To make almond biscuits cream 125g butter, 1/2 cup brown sugar & 1 teaspoon orange zest together until light & fluffy. Add one egg, beating to combine. Add 2 cups sifted plain our, 1 teaspoon baking powder & 1 cup slivered almonds stirring until combined. Place spoonfuls of dough on baking tray & bake in 180°C oven for 12–15 minutes.
  2. Make a pesto by combining 1 chopped clove garlic, 3 cups basil leaves, 1 cup each of cashew nuts & parmesan together in a food processor. Blitz until mixture is finely chopped. Add enough olive oil to create a smooth paste.
  3. Sprinkle mixed nuts over porridge, fruit salad & yoghurt, green salad, pancakes to add bite & texture to a dish.
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