My folks got me a subscription to the BBC Good Food Magazine for Christmas and it’s dead handy. I’ve done everything I want to in my recipe books and generally the internet doesn’t deliver new ideas – it just pumps out the same old, same old all the time.
The Magazine however is a well of inspiration – with pictures (so you can see where you are starting to go wrong during the creation of a creation) rather than getting to the end only to realise the recipe you’ve been following was just words on a page and never tried out by the chef who put his/her brand to it.
Here we try out Sweet and Sour Ribs with Pomegranate Salsa. Now I’ve never really got the thing with pomegranate – its a fruit full of pips. However I liked the look of the ribs so we went for it.
For the ribs
- 4lbs pork ribs
- 2 pints pomegranate juice
For the sauce
- ½ pint pomegranate molasses
- 8 tbsp brown sugar
- 2 tbsp ketchup
- 2 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp grated ginger
- 2 tsp ground cumin
- 2 tsp coriander seeds
For the salsa
- 1 red onion, chopped
- Seeds from two pomegranates
- 1 red chilli, chopped
- Juice from two limes
- Chopped coriander
Heat the oven to 160 centigrade. Put the ribs in a roasting tin and pour over the pomegranate juice. Cover with foil and cook for 2 hours until tender.
Put the all the sauce ingredients in a saucepan (to make the molasses boil 1 ½ pints of pomegranate juice in a pan with the juice from 1 ½ lemons and 5 tbsp of sugar until it gets thick).
Making the molasses
Simmer the sauce for a couple of minutes. Put to the side to cool down.
Adding the molasses to the sauce ingredients
Pour the juice from the ribs away and coat them in the sauce.
Cover with some more foil and leave to marinade for an hour or more if you can stand the wait.
Make the salsa (put the ingredients in a bowl and mix then leave in the fridge to chill).
Heat the oven to 220 centigrade and take the ribs out of the fridge to get to room temperature. Bake for 20 mins, turning the ribs to make sure they remain coated in the sauce.
Serve with flatbreads of your choice!
The verdict? Well the ribs were gone in 60 seconds. But everyone agreed the salsa was like eating a bowl of pips. Not impressed with pomegranate (although obviously the juice was essential for the the ribs).