Sweet & sour ribs with pomegranate salsa recipe | Good Food
Pork spare ribs are great served in a sticky fruit glaze with spices and ginger, and a tangy sauce on the side, from BBC Good Food.
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Cooking tools:
- Roasting pan
- Aluminum foil
- Oven
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Tongs
- Pastry brush
- Refrigerator
Ingredients
- 2kg pork spare rib
- 1l carton pomegranate juice
- flatbreads or rice to serve (optional)
- 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
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