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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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Slow roasted quinces

Slow roasted quinces

SERVES
6
COOK TIME
3-4
PREP TIME
15
DIFFICULTY
Easy
Tags Quinces
Collections Winter

INGREDIENTS

  • 1 kg quinces
  • 750 ml water
  • 2 cups caster sugar
  • 250 ml lemon juice
  • peel of a lemon
  • 1 cinnamon stick
  • 2 star anise
  • 2 cardamom pods

METHOD

  1. Preheat oven to 150°C (130°C fan-forced).
  2. For the spiced quinces, peel, core & quarter the quinces. Tie the peelings & cores together in a piece of muslin.
  3. Place the remaining ingredients together in a large ovenproof pot over a low heat, stirring until the sugar dissolves.
  4. Increase heat to medium-high, bring to the boil & cook for 2 minutes.
  5. Submerge the quince pieces & the muslin bag in the spiced syrup, adding extra water if required to cover quinces.
  6. Place a dampened piece of baking paper directly over the top of the quinces, (called a cartouche) which helps slow down the evaporation of moisture.
  7. Cover with a lid & place pot in preheated oven for 4 hours or until quinces have turned a deep ruby colour. Remove from heat & allow to cool.
  8. Serve quinces on top of porridge, with Greek yoghurt & pistachios or add them to a frangipane tart for something special.

three ways with quinces:

  1. A delicious addition to a lamb tagine is adding cubes of fresh quince at the same time you add the lamb. It adds sweetness & texture to the final dish.
  2. For a simple quince paste, peel & core 4 quinces, cover with water in large saucepan, bring to the boil & cook for 45 minutes until very tender. Drain well, weigh cooked quince to determine the equal amount of sugar. Place quince in food processor & puree until smooth. Return to pan with sugar over low heat, stirring until sugar dissolves. Cook for 1 1/2 hours or until mixture has become a deep ruby colour. Pour into a lined 20cm x 30cm pan, smooth surface then place in 50°C oven for several hours or overnight to set.
  3. Quince paste makes a stunning glaze for meats, especially a baked Christmas ham. Place 125g chopped quince paste in a small saucepan with 1/4 cup each lemon juice & water over a low heat, stirring until paste dissolves. Brush or pour glaze over meat towards the end of cooking.

Print Recipe
Slow roasted quinces
Prep Time 15 minutes
Cook Time 3-4 hours
Servings
people
Prep Time 15 minutes
Cook Time 3-4 hours
Servings
people
Recipe Notes
  1. Preheat oven to 150°C (130°C fan-forced).
  2. For the spiced quinces, peel, core & quarter the quinces. Tie the peelings & cores together in a piece of muslin.
  3. Place the remaining ingredients together in a large ovenproof pot over a low heat, stirring until the sugar dissolves.
  4. Increase heat to medium-high, bring to the boil & cook for 2 minutes.
  5. Submerge the quince pieces & the muslin bag in the spiced syrup, adding extra water if required to cover quinces.
  6. Place a dampened piece of baking paper directly over the top of the quinces, (called a cartouche) which helps slow down the evaporation of moisture.
  7. Cover with a lid & place pot in preheated oven for 4 hours or until quinces have turned a deep ruby colour. Remove from heat & allow to cool.
  8. Serve quinces on top of porridge, with Greek yoghurt & pistachios or add them to a frangipane tart for something special.

three ways with quinces:

  1. A delicious addition to a lamb tagine is adding cubes of fresh quince at the same time you add the lamb. It adds sweetness & texture to the final dish.
  2. For a simple quince paste, peel & core
    4 quinces, cover with water in large saucepan, bring to the boil & cook for 45 minutes until very tender. Drain well, weigh cooked quince to determine the equal amount of sugar. Place quince in food processor & puree until smooth. Return to pan with sugar over low heat, stirring until sugar dissolves.
    Cook for 1 1/2 hours or until mixture has become a deep ruby colour. Pour into a lined 20cm x 30cm pan, smooth surface then place in 50°C oven for several hours or overnight to set.
  3. Quince paste makes a stunning glaze for meats, especially a baked Christmas ham.
    Place 125g chopped quince paste in a small saucepan with 1/4 cup each lemon juice & water over a low heat, stirring until paste dissolves. Brush or pour glaze over meat towards the end of cooking.
Share this Recipe