Ingredients

  • 2kg pork spare rib
  • 1l carton pomegranate juice
  • 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
  • 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

Ready In 250 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat oven to 160C/140C fan/gas
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Step 2

  • Snugly fit the ribs into a roasting tin.
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Step 3

  • 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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Step 4

  • Put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. Set aside.
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  • Length: 2 minutes

Step 5

  • 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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Step 6

  • To make the salsa, mix together all the ingredients and chill until ready to serve.
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Step 7

  • About 30 mins before baking, take the ribs out of the fridge to come to room temperature.
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  • Length: 30 minutes

Step 8

  • Heat oven to 220C/200C fan/gas
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Step 9

  • Bake for 20-30 mins, turning occasionally and basting often with the sauce, until sticky, hot and crisping on the outside.
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  • Length: 30 minutes

Step 10

  • Serve with the salsa and flatbreads or rice, if you like.
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