Pork Ribs with Orange & Pomegranate Salsa

Pork Ribs with Orange & Pomegranate Salsa

Ballyknocken letter B

SNUGGLE DOWN to these delicious Pork Ribs with a seasonal Orange & Pomegranate Salsa.

Pork Ribs with Orange & Pomegranate Salsa(Serves 4)

  • 8 large meaty pork ribs (about 1.8kg)
  • 1 red chilli, finely chopped
  • 2 tsp coriander seeds, crushed
  • 1 tsp powdered mustard
  • 500ml pomegranate juice
  • Salt and pepper

For the glaze

  • 4 tbsp dark brown sugar
  • 2cm piece fresh ginger, grated
  • 75ml pomegranate molasses
  • 4 tbsp tomato ketchup
  • 1 tsp ground cumin

For the salsa

  • 1 pomegranate, seeds only
  • 2 oranges, segmented
  • 1 small red onion, thinly sliced
  • Juice of 1 lime
  • Chopped coriander
  • Sea salt
  • Chopped coriander, to garnish

Preheat the oven to 170°C/fan 150°C/gas 3. To prepare the ribs, place them in a roasting tin, sprinkle over the red chilli, coriander seeds and mustard powder. Season with a little salt and pepper, then pour in the pomegranate juice.  Cover with foil and cook for 2 hours, turning the ribs from time to time until tender.

Place all the ingredients for the glaze into a small saucepan and bring to the boil. Reduce the heat and simmer for about 4 minutes, until a thick syrup forms. When the ribs are done, pour off the pomegranate juice and brush the ribs with the glaze. Cover and marinate for at least 1 hour, (12 hours is preferable). Allow the ribs to cool completely before placing them in the fridge. To finish the ribs, bring them to room temperature before cooking.

Preheat the oven to 220°C/fan 200°C/gas 7. Cook for 30 minutes, turning from time to time and basting with the sauce, until the ribs are sticky on the outside.

To make the salsa, combine all the ingredients and set aside.

Serve the ribs garnished with chopped coriander, seasoned with sea salt and serve with the salsa.

Happy Christmas & enjoy!  #BestChristmastFoodEver

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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