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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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Prawn Cocktail & Avocado Salsa Lettuce Cups

Prawn Cocktail & Avocado Salsa Lettuce Cups

SERVES
15
COOK TIME
-
PREP TIME
15mins
DIFFICULTY
Easy
Tags Avocado, Christmas, Prawns
Collections Family, Quick & Easy, Special occasion, Summer

INGREDIENTS

  • 500 grams medium sized Spencer Gulf cooked prawns, peeled, halved lengthways and cleaned
  • 2-3 baby Cos lettuces, outside leaves separated
  • Chervil, to garnish
  • Cocktail Sauce
  • 1/3 cup egg mayonnaise
  • 1 tspn fresh horseradish (or horseradish cream), finely grated
  • 1/4 tspn Worcestershire sauce
  • 1 tblspn tomato sauce
  • 1 1/2 tspn lemon juice
  • Tobasco sauce, to taste
  • Freshly ground black pepper
  • Avacado Salsa
  • 1/2 large avocado, peeled, destoned and finely diced
  • 1/2 Lebanese cucumber, deseeded and finely diced
  • 1 tblspn basil leaves, shredded
  • 1 tblspn chervil leaves
  • 1 tblspn chives, finely chopped
  • 2 tspn lemon juice
  • salt flakes
  • Pinch cayenne pepper

METHOD

  1. For the cocktail sauce, combine the mayonnaise, horseradish, Worstershire sauce, tomato sauce and lemon juice together, stirring until well combined. Add a good dash of tobasco sauce to taste and season with pepper.
  2. Place two thirds of sauce in a separate mixing bowl with peeled prawns, stirring to combine. Set both aside until required.
  3. For the avocado salsa, carefully combine avocado, cucumber, basil, chervil, chives, lemon juice, salt and cayenne pepper together in a small bowl, stirring gently to combine.
  4. To serve, place 15 baby cos lettuce leaves on a serving platter. With the remaining cocktail sauce, place 1 teaspoon of sauce in the centre of each lettuce leaf. Evenly divide prawns between lettuce leaves, top with avocado salsa and garnish with extra chervil leaves.

Print Recipe
Prawn Cocktail & Avocado Salsa Lettuce Cups
Recipe Notes
  1. For the cocktail sauce, combine the mayonnaise, horseradish, Worstershire sauce, tomato sauce and lemon juice together, stirring until well combined. Add a good dash of tobasco sauce to taste and season with pepper.
  2. Place two thirds of sauce in a separate mixing bowl with peeled prawns, stirring to combine. Set both aside until required.
  3. For the avocado salsa, carefully combine avocado, cucumber, basil, chervil, chives, lemon juice, salt and cayenne pepper together in a small bowl, stirring gently to combine.
  4. To serve, place 15 baby cos lettuce leaves on a serving platter. With the remaining cocktail sauce, place 1 teaspoon of sauce in the centre of each lettuce leaf. Evenly divide prawns between lettuce leaves, top with avocado salsa and garnish with extra chervil leaves.
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